Pressure Cooker Peppermint Milkshake Cheesecake

• Vegetarian

• Refrigerated

  • 1 Egg yolk
  • 3 Eggs

• Baking & Spices

  • 2 tbsp Flour
  • 1 drop Peppermint extract
  • 1/4 tsp Peppermint extract
  • 5/16 cup Sugar
  • 1/2 tsp Vanilla extract
  • 4 oz White chocolate melting chips

• Snacks

  • 25 Chocolate wafers, Crisp

• Dairy

  • 1 tbsp Butter
  • 16 oz Cream cheese
  • 10 tbsp Heavy cream
  • 1/4 cup Whipping/heavy cream

• Desserts

  • 2 Candy canes or peppermint candies
  • 4 oz Peppermint bark
  • 6 Peppermint candies

Found on thisoldgal.com

Description

Ingredients

• 25 Crisp Chocolate Wafers (Nabisco Famous, or other crispy cookie)
• 6-10 Peppermint Candies (Starlight, Candy Cane, Bobs)
• 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

Directions

• 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 dont 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.