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

Scale

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)

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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.