White Chocolate Peppermint Cheesecake (Instant Pot or Oven)
Make a special no-fuss dessert this holiday season with this make ahead, White Chocolate Peppermint Cheesecake. It is so creamy and festive, loaded with white chocolate and the flavor of the season, peppermint all nestled into an chocolate cookie crust.
For the Cookie CrustStart by tracing your pan bottom on a piece of parchment paper and cutting out the circle, this will make it easier to transfer.
Spray the springform pan before you place the parchment in and spray the piece of parchment as well after placing it in.
In a food processor pulse cookies until crushed, some larger chunks are okay. Stir in melted butter and mix to combine.
Press into bottom of springform pan, using a piece of wax paper or parchment until even and pressed partially up sides of pan. Place in freezer, while you prepare the filling.
White Chocolate Peppermint Cheesecake FillingMeasure white chocolate chips into a microwave safe bowl, heating in 30 second increments, stirring after each heating until melted. Set aside to cool for 5-10 minutes.
In the bowl of a stand mixer or mixing bowl, whip the cream cheese and all natural sugar until very smooth. With the mixer on low, slowly pour in cooled, melted white chocolate and the peppermint oil (or extract) until smooth and combined.
Mix in yogurt, vanilla, and flour and mix until just smooth again, scraping sides of bowl if needed. Add eggs, one at a time, mixing on low and scraping bowl as needed. But be careful not to over whip.
Baking the Cheesecake (Instant Pot or Oven)Add 1 cup water to the pressure cooker pot and place trivet inside. Remove cookie crust from freezer and pour cheesecake mixture into crust until just reaches below the rim, you may have leftover cheesecake filling (see notes for leftover mixture to make mini cheesecakes).
Cover cheesecake with tinfoil to prevent moisture from dripping on to the cheesecake. Carefully lower cheesecake onto trivet in pressure cooker. Secure the lid and turn pressure release knob to seal position. Cook at high pressure for 40 minutes. 50 minutes for high altitude.
Once complete, use a 10 minute natural release, then release any remaining pressure in Instant Pot. Carefully using the trivet handles remove the cheesecake from the pressure cooker and allow to cool on wire rack 10 minutes. Refrigerate cheesecake for at least 4 hours or even better, overnight, covering cake once it has cooled completely.
Once chilled, top with whipped cream and decorate if desired with white chocolate curls and crushed peppermint candy.
Oven Instructions | Preheat oven to 325° and place a 9x13 pan on the bottom rack of your oven filled halfway with water.
Bake in an 8″ springform pan for 1 hour and 20 minutes. You can also use a 9″-10" pan and bake for 1 hour and 5 minutes, add more minutes if needed. Cheesecake center should jiggle slightly when moved.
Once baked, turn the oven off, open the door and stick a wooden spoon in it to leave it slightly open. Leave the cheesecake in the oven in these conditions for 1 hour.
Whipping Cream In the bowl of a stand mixer, with the whisk attachment, pour in heavy cream, powdered sugar, vanilla and peppermint. Whip until thick and stiff peaks form. Scoop into piping bags fitting with piping tip of choice, I used Wilton #88 open star tip. Keep refrigerated until ready to decorate. TIP | to make whipped cream that holds it shape, whip slightly longer than normal until very thick, almost butter texture.
Gluten Free OptionUse a package of Gluten Free Chocolate sandwich cookies in place of regular cookies and replace the regular all purpose flour with all purpose gluten free flour.
Notes
Making Mini Cheesecakes with Leftover Filling
Place cupcake liners in a muffin tin, mine made 6 additional cheesecakes.
Add a whole cookie to the bottom, then pour or scoop cheesecake filling over the cookie until just barely at the top of the tin.
Bake at 325° F. for 15-20 minutes, until only slightly jiggly in the center.
Set pan on wire rack, cooling for 30 minutes, then transfer to fridge for at least 2 hours.
They will sink a bit in the middle, but you will never notice since you will top them with whipped cream!