Pressure Cooker Peppermint Milkshake Cheesecake is like an ice cream shake on a Chocolate Cake base. White Chocolate Mousse adds a layer of deliciousness.
Ah, the holidays. It’s great for most, but when your birthday falls on or around Thanksgiving, you kind of feel left out. Even as you get older, you feel neglected, like no one cares. Your head knows that it is not intentional, but still, secretly, you sulk.
Not that I know anything about that now. 😉 Years ago, while working as a legal secretary and almost always having my birthday forgotten, I decided to make Thanksgiving week my annual vacation. This way, I was away from the office, so I wouldn’t have to deal with the neglect. Poor baby right? Yeah. Hey, I’m an only child, what do you expect. 🙂
Using a Pressure Cooker for making Cheesecake is unbelievably easy and super delicious. The moist environment lends for a perfect cheesecake.
I always like to be different. You’ve probably noticed by now. I couldn’t just make a plain and ordinary Peppermint Cheesecake, could I? Nope, I decided to make a Pressure Cooker Peppermint MILKSHAKE Cheesecake.
The reason is simple. I don’t really like add ins in my cheesecake, but I don’t mind flavored filling. If you prefer a white filling with the larger candy specks, just don’t add the candy in until you add your eggs.
The base of this Cheesecake is more like a Chocolate Cake. I used Nabisco Famous Wafers. Do you remember the old and infamous Nabisco Ice Box Cake? It is what inspired the “crust.” If you prefer a crispier crust, use crisp Chocolate Sandwich cookies.
Before you get started making this Pressure Cooker Peppermint Milkshake Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
Add the Nabisco Famous Wafers and optional candies to the bowl of your Food Processor. If you do not own a food processor, take a large baggie and put the cookies inside. Seal it and take a rolling pin and crush the cookies.
You can also purchase already crushed peppermint candy. Since the candy is sweet, no additional sugar is added to this crust.
Using the Food Processor, pulse until small crumbs form. Add a little peppermint extract and melted butter and pulse again.
I love the colored specks in the crust. The peppermint extract makes the crust a little more special.
Grease your Cheesecake Pan and then place a Parchment Round into the bottom of the pan. Grease the Parchment Round. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.
Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides.
Don’t press the Cookie Crumbs up too high on the sides. You don’t want moisture to get into the crust, causing a gummy crust and excess moisture in the cake.
Place the pan in the freezer, while you are preparing your filling.
This is why this Cheesecake is a Pressure Cooker Peppermint Milkshake Cheesecake. I added the cream cheese, sugar, cream, extracts, flour, Peppermint Bark and candy and mixed until well combined.
As I mentioned above, if you want to mix everything, except for the Peppermint Bark and the candy, you will have a white filling. Then just add in the crushed Peppermint Bark and candy, when you add the eggs and swirl it around.
Add one egg at a time. Just use the pulse button for one second after each egg added. It is okay if you see some of the yellow yolk.
They can each be decorated differently, which would be nice and festive.
Don’t forget to scrap the sides of the Food Processor. Gently fold in your crushed candies, if you haven’t add them earlier.
Looks like a Milkshake to me. I wanted to drink it, at this point.
You can see specks of the candy, but not chunks. If I had crushed and chunked the Peppermint Bark, you would have a nice white filling with streaks of color, which is really pretty too! If you need two cheesecakes, try it both ways, for variety.
I like to cover my cake pan with a paper towel and with a piece of foil, to eliminate water from landing on the cheesecake. Don’t secure the foil around the pan. The foil is there, just to keep the paper towel on the pan.
The foil should be loosely covering the pan. If it is secured all around, the cheesecake will not cook enough and then you will wonder why your cheesecake is runny in the middle.
If any moisture gets on the cake, just dab it off with a paper towel.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
Lower the cheesecake into the Pressure Cooker cooking pot, using your Homemade Foil Sling. If you have an 8 quart or larger Pressure Cooker, you could use an 8 Inch Cheesecake Pan and just double the recipe. Add 5 minutes to the cook time.
If using a 7 inch Cheesecake Pan, then you would reduce the cook time by 5 minutes. Alternatively, you could also make an additional half recipe for your 7 inch pan, if you want a taller cheesecake.
A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher.
Don’t feel the urge to cook longer or else the top will crack.
The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Allow the Pressure Cooker Peppermint Milkshake Cheesecake to cool on the counter for at least one hour, then put into the refrigerator overnight. Not allowing the proper wait time, will result in a liquid center!
The White Chocolate Mousse Topping can be made the next day. Make sure you use a good brand of Melting Wafers. I use Ghirardelli Melting Wafers.
I will post my step by step photos shortly.
Thank you to Claire Robinson for the White Chocolate Mousse topping!
If you prefer to do a sour cream layer, add it on now.
Any jar that will fit into the opening of the Push Pan will work. Don’t try to take it out of the pan, until at least after a couple of hours in the refrigerator!
A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.
It will taste much, much, much, better. Really, I am not joking. Your Pressure Cooker Peppermint Milkshake Cheesecake will taste good on the same day, but will taste incredible the next day.
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.
Here is a great way to travel with your Pressure Cooker Peppermint Milkshake Cheesecake. Try using Rubermaid Disposable Containers to travel with your Cheesecake. Use the lid as the base for the cheesecake (see two photos above) and the bowl as the cover!
Before you go, check out my new Pressure Cooker Pumpkin Muffin Cheesecake Bites recipe!
Sprinkle some crushed peppermint candy over your Pressure Cooker Peppermint Milkshake Cheesecake, drizzle some Chocolate Ganache and enjoy your Holiday!
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Stainless Steel Trivet
- Microplane Stainless Steel Zester
- 11 Cup Food Processor
- 6″ Fat Daddio’s Push Pan
- LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
- Rubermaid Disposable Containers for Holiday Travel!
- Peppermint Bark
- Nabisco Famous Wafers
- Ghirardelli Chocolate White Chocolate Wafers
- Perfect Homemade Whipped Cream
- Chocolate Ganache Recipe
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Here is your handy printable recipe:
- 25 Crisp Chocolate Wafers (Nabisco Famous, or other crispy cookie)
- 6-10 Peppermint Candies (Starlight, Candy Cane, Bob's)
- 1 Tablespoon Butter, melted
- 1 drop Peppermint Extract
- 16 oz Cream Cheese, room temperature
- ¼ cup Sugar
- 2 Tablespoons Flour
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Peppermint Extract (or to taste)
- 4 oz Peppermint Bark (Ghiradelli), chopped
- 2 Candy Canes or Peppermint Candies
- 3 Eggs, room temperature
- ¼ cup Whipping/Heavy Cream
- 4 oz White Chocolate Melting Chips
- 1 Egg Yolk
- 1 Tablespoon Sugar
- 2 Tablespoons Heavy Cream
- ½ cup Heavy Cream
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
- Add cookies and peppermints to the bowl of food processor and pulse a couple of times, until small crumbs form.
- Add melted butter and peppermint extract into cookie mixture. Pulse until just combined.
- Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
- Place pan with crust into freezer for 15 minutes.
- Blend together cream cheese, sugar, flour, cream extracts, bark and peppermint candies until smooth.
- Add eggs, one at a time, mixing until just combined. Do not over mix the eggs.
- Pour filling into the pan, on top of the chocolate cake crust.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
- Place cheesecake into pressure cooker using a sling.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 45 minutes. Allow an 18 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
- The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
- Place in refrigerator overnight.
- Chop white chocolate into small pieces.
- Whisk eggs and sugar together.
- Heat 2 Tablespoons of Heavy Cream, then turn off burner. Temper the eggs by adding just a teaspoons of the hot cream into the egg mixture. Add the egg mixture into the warm pan, along with the chopped white chocolate and whisk until smooth. If the chocolate does not melt all the way, turn the stove back on for just a few seconds to heat and then turn it right back off. Pour into a cold bowl.
- Whisk the ½ cup of cream to form soft peaks. Carefully fold half the mixture into the cold bowl. Then fold in the rest. Place in refrigerator for hour to set.
- Gently spoon over cheesecake and decorate with crushed candy cane.
Use extra flour if you want a denser filling and/or add 5 minutes to your cook time.
Only a 6" or 7" pan will fit in a 6 qt. Pressure Cooker. If you want a cheesecake that is not as tall as the recipe for the 6" pan, use the 7" pan and reduce the cooking time to 42 minutes
If you want a taller cheesecake in the 7" pan, increase the original recipe by half and increase the cooking time to 50 minutes, with an 18 minute Natural Pressure Release.
If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release