Friday, February 10, 2017

Instant Pot White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake
Look at this little beauty. Perfect for Valentine's day, Christmas, Saturdays... you know any time. This pepperminty treat is creamy and so good. I make this in the Instant Pot, but also have a recipe for the oven below. I'm planning on stocking our freezer with a few different cheesecakes for a get together in the Spring. Cheesecake freezes so well, and making these smaller 7 inch ones means more variety and flavors. The great thing about it is that you can use any flavor candy you like and switch it up. It's the Girl Scout cookie season, so Thin Mints would be a great crust and crumble in a cheesecake. Oreo crust and cherry cheesecake? Sounds perfect to me! What are your favorite cheesecake flavors and combinations?




Pressure Cooker White Peppermint Cheesecake

(Use any Andes Mints, regular Creme De Menthe, Cherry, etc. For cherry, use almond extract instead of peppermint extract in the cheesecake batter. A chocolate cookie would be great as the crust also.)

Crust

14 squares of graham crackers, 100 grams (or an equal amount of Biscoff, Ginger snaps, chocolate cookies, etc)
2 tablespoons butter, melted 14 grams
2-3 teaspoons sugar

Cheesecake

8 eight ounce blocks cream cheese
1/2 cup granulated sugar, 105 grams
1 tablespoon flour, 11 grams
1 tablespoon vanilla extract, 24 grams
1 teapsoon peppermint extract
3 eggs
1 box Andes Peppermint Crunch Thins (4.67 ounces, 28 pieces), roughly chopped, divided

Topping

1.2 cups Greek Style yogurt or sour cream, 157 grams
2 teaspoons sugar

Make the crust:

  1. Prepare your 7 inch cheesecake pan by greasing it lightly. Place a piece of parchment paper on the bottom of the pan, grease the paper on top.
  2. In a food processor, pulse the graham crackers until you have small crumbs.
  3. Slowly add melted butter and pulse until just combined
  4. Press crust into the bottom of a 7 inch cheesecake pan. Use the flat bottom of a drinking glass or your hands. 
  5. Bake the crust blind in a 350 degree F oven for 10 minutes. I use my toaster oven.
  6. Set aside to cool.
Make the cheesecake:
  1. Beat the cream cheese in a mixer or with a hand held mixer.
  2. Beat in the sugar, flour, vanilla extract, peppermint extract, scrape down the sides of the mixing bowl.
  3. Stir in three beaten eggs. Don't over mix the eggs.
  4. Stir in 3/4 of the Andes candy pieces, reserve the rest to top the cheesecake.
  5. Pour mixture into prepared crust.
  6. Gently tap the cake on the counter to remove some air a few times.
  7. Cover the cheesecake pan with a paper towel and loosely cover with foil. The paper towel should not touch the surface of the batter.
  8. Place 1-1/2 cups water into the liner of your Instant Pot with the trivet on the bottom.
  9. Place the cheesecake on the trivet above the water. Use a sling made with foil under for easy removal.
  10. Place lid on the pot, and CLOSE the vent. Press MANUAL, HIGH and set it for 39 minutes.
  11. Once the pressure cooker cycle is complete leave the cheesecake in the pot with the lid on for 15 minutes.
  12. Release any remaining pressure on the pot and gently remove the cheesecake from the Instant Pot liner.
  13. Remove the foil and use a paper towel to soak up any condensation on the surface of your cheesecake.
  14. Let the cheesecake cool on the counter in the pan for about 10 minutes.
  15. Pour the sour cream/yogurt topping on the cheesecake and smooth with a off set spatula.
  16. Let the cake sit for another hour (in the pan) on the counter then sprinkle with remaining candy pieces. 
  17. Keep the cheesecake in the pan and cover with foil. 
  18. Place the cheesecake fridge to cool completely for 12-24 hours. The full 24 hours will yield a better texture.
  19. Set the bottom of the pan on a can or jar. The sides of your pan should gently lower while the cake pan stays in place. If you are using a spring form pan just release the hinges.
  20. If needed run a thin offset spatula around the ides of the cake to loosen it from the pan.
*I use full fat (not low fat) Philadelphia cream cheese blocks
* If you forget to leave the cream cheese out to come to room temperature, fill a bowl with water and dump it out invert the warm bowl over the cream cheese. It will come to room temperature quicker in the warm environment. This works great for butter also.


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