Instant Pot Candy Cane Cheesecake
Ingredients
Crust Ingredients
- 1 C graham cracker crumbs
- 3 TBSP Sugar
- 4 tbsp unsalted butter melted
Candy Cane Cheesecake Ingredients
- 2 8z cream cheese softened
- 1 C sugar
- 2 tsp pure peppermint extract
- 3 large egg yolks
- 2 large egg whites
- 1 C crushed candy canes
- 2 drops pink food coloring
Whipped Cream
- 1 C heavy whipping cream
- 1/4 C powder sugar
- 1 tsp pure peppermint extract
- 1 medium piping bag with star clip
- 1/4 C crushed candy canes
Instructions
Directions For Crust
- Using a medium mixing bowl, combine all ingredients and mix well
- Press into a 6inch springform pan and set aside
Directions For Candy Cane Cheesecake
- Using a large mixing bowl, mix together the cream cheese, sugar, the 3 eggs yolks, and peppermint extract until combined
- Using another bowl, beat together the egg whites until stiff and creamy
- Gently fold the egg whites into the cream cheese mixture
- Mix in the pink food coloring and candy canes
- Pour mixture into the crust
- Cover the springform with foil
Directions To Bake
- Place the trivet into the instant pot and pour 1 C of water into the bottom
- Place the springform pan onto the triviet
- Lock and seal the lid
- Cook on manual for 35 minutes
- Let pressure release naturally
- Remove cheesecake and place onto a wire rack and allow to cool completely
- Place into the fridge overnight
Directions For Whipped Cream
- Combine the heavy cream, powder sugar and peppermint extract and beat with a hand mixer until stiff with peaks
- Scoop 1/2 C into the piping bag
- Spread evenly the remaining whipped cream
- Pipe whipped cream along the edge of the cheesecake
- Sprinkle crushed candy canes on top
- Cut and serve!