If you’re craving a dessert that’s bursting with festive cheer and melts in your mouth, then this Candy Cane Holiday Cheesecake in an Instant Pot Recipe is exactly what you need. Imagine a creamy, smooth cheesecake infused with peppermint and vanilla, sitting atop a buttery graham cracker crust, all cooked perfectly in your Instant Pot to ensure a moist and rich texture. This recipe brings holiday magic to life quickly and effortlessly, creating a gorgeous centerpiece for any gathering or a special treat just for yourself during the busy festive season.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to build the perfect balance of texture, flavor, and festive flair in the Candy Cane Holiday Cheesecake in an Instant Pot Recipe. Each component plays a unique role, from the crumbly crust to the luxuriously silky filling and the peppermint-kissed finishing touches.
- 1 cup Graham Crackers (or digestive biscuits for gluten-free option): This forms the crunchy, flavorful base that anchors your cheesecake beautifully.
- 4 tablespoons Butter (melted) (or coconut oil for dairy-free version): Binds the crust and adds richness and moisture.
- 24 ounces Cream Cheese (room temperature): The star of the show that provides the creamy texture and tangy flavor.
- 1 cup Sugar (or granulated sugar alternatives): Sweetens the cheesecake and balances the tang from the cream cheese.
- 1 cup Sour Cream (or Greek yogurt): Adds silkiness and a slight tartness that makes every bite delightful.
- 1 cup Heavy Cream (or half-and-half): Gives creaminess and a melt-in-your-mouth feel to the filling.
- 2 teaspoons Vanilla Extract (or almond extract if preferred): Elevates the cheesecake with warm, aromatic undertones.
- 1 teaspoon Peppermint Extract (adjust to taste): Infuses that unmistakable holiday peppermint flavor.
- 1 tablespoon All-Purpose Flour (or almond flour for gluten-free): Helps stabilize the cheesecake so it sets perfectly.
- 3 large Eggs (or flax eggs for vegan version): Provide structure and richness.
- 1 drop Natural Red Food Coloring (omit if desired): Adds a festive pink hue to make the cheesecake look extra special.
- 1 cup White Chocolate Melts (or dark chocolate for richer flavor): Essential for the luscious ganache topping.
- 1 cup Heavy Whipping Cream (for ganache, or milk for lighter version): Creates a smooth, creamy chocolate layer to crown your cheesecake.
- 1 cup Crushed Candy Canes (for garnishing): Adds color, crunch, and festive peppermint goodness on top.
How to Make Candy Cane Holiday Cheesecake in an Instant Pot Recipe
Step 1: Prepare the Crust
Start by crushing your graham crackers or digestive biscuits until they’re fine crumbs. Then, stir in the melted butter (or coconut oil) until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create a solid, even crust. This crust is the perfect foundation that will hold the luscious cheesecake without any sogginess.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until it’s super smooth and creamy. Add the sugar and continue mixing until combined. Next, add the sour cream, heavy cream, vanilla extract, peppermint extract, and flour, blending all the way through. One by one, incorporate the eggs, blending gently after each. If you want that festive pink hue, stir in the food coloring at this point. This step is where your cheesecake filling comes alive, rich and fragrant with holiday spirit.
Step 3: Assemble and Cook
Pour the filling over the prepared crust in your springform pan. Seal the pan with foil to prevent water from seeping in during cooking. Place a trivet inside your Instant Pot along with 1 cup of water, then carefully lower the pan onto the trivet. Seal the lid and set to pressure cook on high for 34 minutes with a natural pressure release for about 15 minutes. This method ensures a perfectly set yet creamy cheesecake.
Step 4: Prepare the White Chocolate Ganache
While the cheesecake is cooking, gently heat the heavy whipping cream until just simmering. Pour the hot cream over the white chocolate melts in a bowl and let it sit for a minute before stirring until silky smooth. Set aside to cool slightly to thicken. This ganache will be the decadent top layer that complements the peppermint flavor beautifully.
Step 5: Add Ganache and Garnish
Once your cheesecake has cooled, carefully remove it from the Instant Pot and release it from the springform pan. Pour the white chocolate ganache over the top, spreading it evenly. Immediately sprinkle the crushed candy canes on top, pressing them lightly into the ganache so they stick. This final step adds sparkle, crunch, and that unmistakable candy cane crunch to every bite.
How to Serve Candy Cane Holiday Cheesecake in an Instant Pot Recipe
Garnishes
A simple dusting of powdered sugar or a few extra candy canes on the side can elevate the presentation. Fresh mint leaves also pair wonderfully, adding a hint of green that contrasts beautifully with the reds and whites.
Side Dishes
The richness of this cheesecake pairs perfectly with a light fruit salad or a tart cranberry compote. These sides cut through the sweetness while keeping the holiday flavors front and center.
Creative Ways to Present
Serve slices on festive plates with mini candy canes as accents, or layer smaller portions in clear cups with crushed candy cane crumbs at the bottom for a charming holiday parfait. Adding edible silver stars or gold leaf can add a magical touch for special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will remain fresh and delicious for up to 5 days, making it easy to enjoy throughout the holiday week.
Freezing
This Candy Cane Holiday Cheesecake in an Instant Pot Recipe also freezes well. Wrap the cheesecake or individual slices tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months and thaw overnight in the fridge before serving.
Reheating
Cheesecake is best enjoyed chilled, but if you want to warm a slice slightly, place it in the microwave for about 10-15 seconds. This will soften the texture without melting the ganache or candy cane topping.
FAQs
Can I use a different type of crust?
Absolutely! While graham crackers provide a classic flavor and texture, digestive biscuits or gluten-free crackers work just as well. You can even experiment with a chocolate cookie crust for a richer version.
What if I don’t have an Instant Pot?
This cheesecake can be baked traditionally in a water bath in the oven at 325°F for about 50-60 minutes. The Instant Pot just speeds up and simplifies the process while ensuring moist results.
Can I make this dairy-free or vegan?
Yes! Use dairy-free cream cheese, coconut oil in place of butter, and flax eggs for the eggs. Just make sure to select plant-based alternatives for cream and sour cream to maintain the creamy consistency.
How strong is the peppermint flavor?
The peppermint extract gives a balanced and festive flavor that’s noticeable but not overpowering. Feel free to adjust the amount based on your preference or omit if you want a more subtle hint.
Can I use dark chocolate instead of white chocolate for the ganache?
Definitely! Dark chocolate ganache adds a deeper, less sweet flavor that contrasts beautifully with the peppermint and creaminess of the cheesecake.
Final Thoughts
There is something so joyful about making and sharing this Candy Cane Holiday Cheesecake in an Instant Pot Recipe. It’s a blend of festive flavors and creamy perfection that comes together quickly and impresses everyone who tastes it. So grab your Instant Pot, gather those simple ingredients, and fill your holiday table with a dessert that feels like a warm winter hug in every bite.
Print
Candy Cane Holiday Cheesecake in an Instant Pot Recipe
- Prep Time: 30 minutes
- Cook Time: 34 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Candy Cane Holiday Cheesecake is a festive, creamy dessert made effortlessly in an Instant Pot. Featuring a graham cracker crust and a peppermint-infused cheesecake filling, this recipe combines the rich flavors of cream cheese and white chocolate with a refreshing hint of mint. Garnished with crushed candy canes, it’s the perfect sweet treat to impress during the holiday season.
Ingredients
Crust
- 1 cup Graham Crackers (or digestive biscuits for gluten-free option)
- 4 tablespoons Butter (melted) (or coconut oil for dairy-free version)
Cheesecake Filling
- 24 ounces Cream Cheese (room temperature)
- 1 cup Sugar (or granulated sugar alternatives)
- 1 cup Sour Cream (or Greek yogurt)
- 1 cup Heavy Cream (or half-and-half)
- 2 teaspoons Vanilla Extract (or almond extract if preferred)
- 1 teaspoon Peppermint Extract (adjust to taste)
- 1 tablespoon All-Purpose Flour (or almond flour for gluten-free)
- 3 large Eggs (or flax eggs for vegan version)
- 1 drop Natural Red Food Coloring (omit if desired)
Ganache and Garnish
- 1 cup White Chocolate Melts (or dark chocolate for richer flavor)
- 1 cup Heavy Whipping Cream (for ganache, or milk for lighter version)
- 1 cup Crushed Candy Canes (for garnishing)
Instructions
- Prepare the crust: Crush the graham crackers or digestive biscuits into fine crumbs. Combine with melted butter or coconut oil and press firmly into the base of a greased 7-inch springform pan to create an even crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add sugar, mixing until well incorporated. Add sour cream, heavy cream, vanilla extract, peppermint extract, and flour. Mix until combined. Add eggs one at a time, beating gently after each addition to avoid incorporating too much air. If desired, add a drop of natural red food coloring and mix until the color is evenly distributed.
- Assemble and prepare the Instant Pot: Pour the cheesecake filling over the crust in the springform pan. Cover the pan tightly with aluminum foil to prevent moisture from entering. Place a trivet in the Instant Pot and add 1 cup of water to the bottom. Carefully place the covered pan on the trivet.
- Cook the cheesecake: Seal the Instant Pot lid and set to Manual or Pressure Cook on high pressure for 34 minutes. Once cooking is complete, allow the pressure to release naturally for 15 minutes, then use quick release to release any remaining pressure.
- Cool and chill: Carefully remove the pan from the Instant Pot. Allow it to cool to room temperature before removing the aluminum foil. Refrigerate for at least 4 hours or overnight to set fully.
- Prepare the ganache: In a saucepan over low heat, warm the heavy whipping cream (or milk) until it just begins to simmer. Remove from heat and pour over the white chocolate melts in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly but still pourable.
- Decorate the cheesecake: Pour the ganache evenly over the chilled cheesecake. Sprinkle crushed candy canes over the top for a festive finish. Refrigerate briefly to set the ganache before serving.
- Serve: Slice into 8 even pieces and enjoy this creamy peppermint-flavored holiday treat!
Notes
- For a gluten-free version, use gluten-free digestive biscuits and almond flour instead of all-purpose flour.
- To make the cheesecake dairy-free and vegan, substitute cream cheese with a vegan alternative, use coconut oil instead of butter, and replace eggs with flax eggs.
- Adjust the peppermint extract to taste depending on how strong you prefer the mint flavor.
- Ensure the Instant Pot lid is sealed properly to prevent leaks during cooking.
- Allowing the cheesecake to chill thoroughly improves texture and flavor.
- Use a springform pan that fits comfortably inside your Instant Pot before beginning.
