Recipe: Instant Pot White Chocolate Peppermint Cheesecake

Ingredients

Prepare a 7 or 8 inch cheesecake pan and spray with baking spray.
Add 1 ½ cups of water to the inner liner of the pressure cooker and place the trivet inside.
Make a sling with aluminum foil to help lift the cheesecake out of the pot.
Prepare the crust by processing the chocolate cookies, sugar, and melted butter, then press into the prepared pan and freeze.
For the filling, blend cream cheese, sugar, and vanilla until smooth.
Melt white chocolate chips with heavy cream in the microwave, then cool slightly and mix with the cream cheese mixture.
Add peppermint extract, corn starch, and eggs, mixing just until combined.
Pour the filling into the chilled crust, cover with a paper towel and foil, and place in the pressure cooker.
Cook on high pressure for 45 minutes, then let the pressure release naturally.
Cool the cheesecake in the pot for 10 minutes before transferring to a cooling rack.
Chill in the refrigerator for at least 4 hours before serving.
For optional ganache, melt chocolate chips with heavy cream and drizzle over the cooled cheesecake.

Servings

8 servings

Calories

469

Total fat

34g

Total carbohydrates

37g

Total protein

Sodium

300mg

Cholesterol

105mg