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Candy Cane Cheesecake In the Instant Pot

This Candy Cane Cheesecake in the Instant Pot is a family holiday favorite! I know it will be for you too.
4.73 from 11 votes
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Course: Dessert
Cuisine: American
Keyword: candy cane cheesecake, Candy Cane Cheesecake in the instant pot, cheesecake in the instant pot
Prep Time: 30 minutes
Cook Time: 33 minutes
Cooling/Resting: 6 minutes
Author: Rachel Quenzer


  • Pressure Cooker
  • 7-inch springform pan


Crust Ingredients

  • 6 Graham crackers
  • 3 Tbsp. butter, melted

Filling Ingredients

  • 16 oz. cream cheese, softened at room temperature
  • 3/4 cups sugar
  • 1/3 cup sour cream, at room temperature
  • 1/3 cup heavy cream, at room temperature
  • 2 Tbsp. vanilla extract
  • 1 Tbsp. peppermint extract
  • 2 Tbsp. all-purpose flour
  • 3 eggs at room temperature
  • A few drops of natural red food coloring

Ganache Ingredients

  • 24 oz. white chocolate melts I use Ghirardelli
  • 8 oz heavy whipping cream


  • Crushed Candy Canes for topping


Crust Instructions

  • Crush the graham crackers. Make sure they are crushed to a very fine consistency and then add melted butter.
  • Grease the bottom of the springform pan or cut parchment paper to size and use that on the bottom.
  • Press the mixture into the spring form pan and then put the crust in the freezer for 1 hour.

Filling Instructions

  • Combine sour cream, heavy cream and cream cheese. Mix well.
  • Add your sugar, flour and eggs and mix well. Make sure not to over mix though or you will get air bubbles in the cake, which doesn’t make much of a different in taste. It’s just a visual thing. 
  • Add vanilla and fold it into the mixture.
  • Add peppermint extract and food coloring and fold it into the mixture.
  • Remove the pan from the freezer and use butter or olive oil to coat the edges.
  • Pour the cheesecake filling into the pan and even it out with a spatula.
  • Add one cup of water to pressure cooker.
  • Tent the cheesecake with tin foil.
  • Using the stainless steel rack that comes with the pressure cooker, lower the cheesecake into the pot.
  • Secure the lid and cook on high pressure for 34 minutes. Remember, you will need to allow time for the pot to come to pressure.
  • When the timer is done, let the pot vent naturally for about 10-15 minutes. Then, release any final pressure.
  • Take the tin foil off and let the cheesecake cool on the counter for about an hour.
  • Run a knife around the edges between the cheesecake and the pan to help to gently release it from the sides. Do not open the springform pan yet.
  • Put the cheesecake in the refrigerator for at least 6 hours. Overnight is preferable if you have the time.

Ganache Ingredients

  • Melt the chocolate in the microwave. About 30 seconds should work. Crush the candy canes while it melts.
  • Bring the heavy cream to a simmer on the stove, don't let it fully boil.
  • Combine the melted chocolate and heavy cream and whisk well to combine. Try not to incorporate too much air.
  • Le it firm up for about 5-10 minutes before using it.
  • While the cake is still in the springform, add the ganache to the top. Let the ganache sit on the top for 10 minutes and then run a knife around the edge of the pan to release anything stuck to the side.
  • Add to the refrigerator until ready to serve. Release from the spring form pan before serving.