Candy Cane Cheesecake

Directions

• Crush your graham crackers. Make sure they are crushed to a very fine consistency and then add your melted butter.
• Press the mixture into the spring form pan and then put the crust in the freezer for 10 minutes.
• Combine your sour cream, heavy cream and cream cheese. Mix well.
• Add your sugar, flour and eggs and mix well. Make sure not to over mix though or you will get air bubbles in the cake, which doesn’t make much of a different in taste.
• It’s just a visual thing.
• Add vanilla and fold it into the mixture.
• Add your peppermint extract and food coloring and fold it into the mixture.
• Remove the pan from the freezer and use butter or olive oil to coat the edges.
• Pour the cheesecake filling into the pan and even it out with a spatula.
• Add one cup of water to your pressure cooker.
• Tent your cheesecake with tin foil.
• Use the stainless steel rack that comes with the pressure cooker and lower the cheesecake into the pot.
• Secure the lid and cook on high pressure for 33 minutes. Remember, you will need to allow time for the pot to come to pressure.
• When the timer is done, let the pot vent naturally for about 10-15 minutes. Then, release any final pressure.
• Take the tin foil off and let the cheesecake cool on the counter for about an hour. The, put the cheesecake in the refrigerator for at least three hours.
• Once it has had time in the fridge, pull it out and slice it before topping.
• Melt your white chocolate chips in the microwave. About 30 seconds should work. Crush your candy canes while it melts.
• Use a spoon to drizzle the chocolate on top of the cake and sprinkle the candy cane on top. Let harden and serve!

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Recipe Credit https://www.theeverydaymomlife.com/