Peppermint Bark Cheesecake in the Instant Pot
INGREDIENTS
Cheesecake Crust
Cheesecake Batter
INSTRUCTIONS
Cheesecake Crust:
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:
- 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.
- Add cookìe crumbs and melted butter to a bowl. Stìr to combìne.
- 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.
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