Candy Cane Cheesecake in the Instant Pot
Introduction
Are you ready to add a delightful twist to your holiday dessert menu? This Candy Cane Cheesecake made in the Instant Pot is a holiday game-changer! With rich and creamy layers infused with a refreshing peppermint flair, it’s sure to become a family favorite. Imagine the joy of savoring each bite with loved ones around the table. Subscribe below to receive the recipe in your inbox and spread the festive cheer!
Why You’ll Love This Recipe
This cheesecake is the ultimate festive treat! Its creamy texture, combined with the fresh taste of candy canes, brings holiday magic to every bite. Plus, making it in the Instant Pot saves you from the traditional baking hassle—making it perfect for both beginners and seasoned cooks! Easy to prepare, family-friendly, and visually stunning, it’s a must-have for any holiday gathering.
Ingredients
– 1 cup graham cracker crumbs
– 3 tbsp sugar
– 4 tbsp melted butter
– 16 oz cream cheese, softened
– 2/3 cup sugar
– 2 large eggs
– 1/2 cup sour cream
– 2 tsp peppermint extract
– 1/4 cup crushed candy canes, plus extra for topping
– Red food coloring (optional)
– 1 cup water (for the Instant Pot)
Necessary Tools
– 7-inch springform pan
– Mixing bowls
– Electric mixer
– Instant Pot
– Trivet for Instant Pot
– Measuring cups and spoons
Ingredient Swaps and Additions
Looking to mix things up? You can swap out the graham cracker crust for an Oreo crust for a chocolatey twist. For an extra burst of flavor, consider adding a few dark chocolate chips into the filling. If you’re not a fan of peppermint, vanilla extract is a great substitute.
Step-by-Step Instructions
1. Prepare the Crust Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of your springform pan and place it in the freezer.
2. Make the Filling: Beat together cream cheese and sugar until smooth. Mix in eggs one at a time. Add sour cream and peppermint extract for that iconic holiday taste. Stir in crushed candy canes.
3. Add Optional Color A few drops of red food coloring can create a beautiful swirl effect in the cheesecake if desired.
4. Assemble the Cheesecake: Pour the filling over the crust, tapping the pan to remove air bubbles.
5. Prepare the Instant Pot: Add water to the Instant Pot and place the trivet inside. Carefully lower the cheesecake on the trivet.
6. Cook: Seal and set the Instant Pot to Manual High Pressure for 30 minutes. After a Natural Release of 10 minutes, release any remaining pressure.
7. Cool and Set:*Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Serve: Before serving, top with more crushed candy canes for a festive finish!
Serving Suggestions
Pair this cheesecake with hot cocoa or a warm cup of coffee for the ultimate cozy dessert experience. It also complements a savory holiday meal beautifully, working as a sweet conclusion to a hearty feast.
Pro Tips for Success
– Ensure cream cheese is properly softened to achieve a smooth cheesecake texture.
– For a firm crust, freeze it while preparing the filling.
– Keep an eye on the cheesecake’s smooth surface, tapping out air bubbles before cooking.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. For future indulgence, enjoy it chilled or let it sit out for about 15 minutes to soften.
FAQ Section
Q: Can I make this cheesecake without an Instant Pot?
A: Yes, it can be baked in a conventional oven at 325°F for about 40-45 minutes.
Q: How can I prevent cracks in my cheesecake?
A: Ensure all ingredients are at room temperature and avoid overmixing to prevent cracking.
Conclusion
This Candy Cane Cheesecake recipe is not only visually impressive but also packed with holiday flavors that your family and friends will adore. Its simplicity in preparation combined with its festive flair makes it a perfect holiday dessert. We’d love to hear your thoughts—leave a review, share photos, and tag your creations on Instagram or Pinterest!
Nutritional Information
Per serving:
Calories: 350
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
Sodium: 240mg
Carbohydrates: 28g
Sugar: 21g
Protein: 6g
Embrace the festive season with this delightful treat and spread the joy one slice at a time!
