- 10 chocolate peppermint sandwich cookies ground into fine crumbs
- 1 tbsp butter melted
- 16 oz full fat cream cheese room temperature
- ½ cup full fat greek yogurt
- ½ cup granulated sugar
- 3 tbsp special dark cocoa powder
- ½ tsp pure peppermint extract
- pinch of salt
- 2 large egg yolks
- 1 large egg
- ⅓ cup semi-sweet chocolate chips
- 3 tbsp heavy whipping cream
- 1 candy cane crushed
Line a 6” push-bottom cake pan with a parchment paper round and grease the sides of the pan with butter. In a small bowl mix together cookie crumbs and sugar. Spread crust mixture in the bottom of the pan and press down firmly and evenly. Place the pan into the freezer while mixing up the filling ingredients.
While the crust is chilling, mix the cream cheese in a large bowl until soft and smooth. If the cream cheese isn’t soft enough to mix easily with a spoon, heat in the microwave for 10 second intervals until it is very soft and easy to stir.
Add the yogurt, sugar, cocoa, peppermint extract and salt and mix until smooth and lump free. Add the egg yolks and whole egg one at a time. Stir after each addition just until they are mixed in. Do not beat or over-mix.
Spread the cheesecake filling evenly over the chilled crust and tap the pan on the counter several times to release any air bubbles. Cover the pan tightly with foil.
Add 1 and 1/2 cups of water to the inner pot. Place the covered cheesecake on the steam rack/trivet and lower into the pot using the handles.
Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (Loand set the cook time for 45 minutes. (this produces a very creamy mousse-like cheesecake texture. Increase the pressure level to High for a denser cheesecake)
Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Allow the cheesecake to cool uncovered, on a wire rack for 1 hour. Cover with the foil again and transfer the cheesecake to the refrigerator to chill at least 8 hours (ideally chill for 18-24 hours). Remove the cake from the pan and discard the parchment paper liner.
In a small bowl, combine the chocolate chips and heavy whipping cream. Microwave on high for 15 second intervals, stirring after each, until the chocolate is melted and the ganache mixture is smooth.
Just before serving drizzle the ganache over the cheesecake and sprinkle with the crushed candy cane. Serve and enjoy!
If you are making this cheesecake in a 7″ pan, reduce the the cook time to 40 minutes.
The crushed candy cane will begin to melt after being sprinkled onto the cheesecake. Be sure to wait until you are ready to serve before adding them. The ganache can be drizzled in advance with no issues though.
A 6″ round pan fits perfectly in a Mini 3qt Instant Pot! Since there is little room to spare, be sure place a foil sling around your pan to make it easier to put in and remove from the inner pot.