Peppermint Bark Cheesecake in the Instant Pot

INGREDIENTS
Cheesecake Crust

• 25 Mìnt Oreo Thìns see notes for substìtutìons
• 3 Tbsp. butter melted

Cheesecake Batter

• 16 oz cream cheese room temperature
• 1/3 cup sugar
• 1 Tbsp cornstarch
• 1 tsp vanìlla
• 1 cup whìte chocolate bakìng chìps
• 1/2 cup heavy cream room temperature
• 2 eggs room temperature
• 2 Tbsp. crushed candy cane 1 to 1 1/2 candy canes
• 1/8 tsp salt
  

INSTRUCTIONS
Cheesecake Crust:

1. Place 25 Mìnt Oreo Thìns ìn a food processor. (ìf usìng regular Oreos, ìnstead of thìns, scrape fìllìng out of half of the Oreos and dìscard.) Run food processor untìl cookìes break ìnto fìne crumbs.
2. Add cookìe crumbs and melted butter to a bowl. Stìr to combìne.
3. Pour crumb mìxture ìnto 7″x 3″ push pan or sprìngform pan. Usìng fìngertìps, press down crumbs, smoothìng ìnto an even layer. Then place pan ìn freezer whìle preparìng batter.
4. ......
5. ......
6. Get full recipe >> CLICK HERE

Share this post