Candy Cane Cheesecake

Medium

Ingredients

Crust Ingredients

  • 5 graham crackers
  • 3 Tbsp. melted butter

Filling ingredients

  • 16 oz. cream cheese
  • 3/4 cups sugar
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 2 Tbsp. vanilla extract
  • 1 Tbsp. peppermint extract
  • 2 Tbsp. all-purpose flour
  • 3 eggs at room temperature
  • 6 drips of red or pink food coloring (really this is to desired color)

White Chocolate Topping Ingredients

  • 1 cup white chocolate chips, melted
  • Crushed candy canes

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!

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

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