Peppermint Cheesecake Recipe (Print Version)
# Ingredients:
01 -
1 cup graham cracker crumbs.
02 -
3 tablespoons granulated sugar.
03 -
4 tablespoons unsalted butter, melted.
04 -
16 ounces cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
2 teaspoons pure peppermint extract.
07 -
3 egg yolks.
08 -
2 egg whites.
09 -
1 cup crushed candy canes.
10 -
2 drops pink food coloring.
11 -
1 cup heavy whipping cream.
12 -
1/4 cup powdered sugar.
13 -
1 teaspoon peppermint extract.
14 -
1/4 cup crushed candy canes, for topping.
# Instructions:
01 -
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into a 6-inch springform pan.
02 -
Beat cream cheese with sugar, egg yolks, and peppermint extract until smooth. In another bowl, whip egg whites until stiff peaks form.
03 -
Fold whipped egg whites into cream cheese mixture. Add pink coloring and crushed candy canes. Pour into crust and cover pan with foil.
04 -
Add trivet and 1 cup water to Instant Pot. Place pan on trivet. Cook on manual for 35 minutes, then natural release.
05 -
Remove from pot and cool on wire rack. Refrigerate overnight.
06 -
Whip cream with powdered sugar and peppermint extract until stiff. Spread on cheesecake, pipe decorative border, and sprinkle with candy canes.
# Notes:
01 -
This cheesecake needs 8 hours to chill properly.
02 -
Natural pressure release helps prevent cracks.
03 -
Perfect for holiday gatherings.