Instant Pot Mint Chip Cheesecake
Ingredients
Crust Ingredients
- 2 C crushed Mint Oreo Cookies - about 24-28 cookies
- ΒΌ C unsalted butter melted
Mint Chocolate Chip Cheesecake Ingredients
- 2 8z cream cheese softened
- 1/2 Cup sugar
- 1 TBSP cornstarch
- 2 large eggs
- 2 tsp pure mint extract
- 1 1/2 C semi sweet chocolate chips
- 2-4 drops mint green gel food coloring
Chocolate Ganache
- 1 C semi sweet chocolate chips
- 1/2 C heavy whipping cream
Instructions
Crust Directions
- Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with Pam baking spray
- Using a large bowl, mix the melted butter and the crushed oreos
- Press the crust into the springform pan
- Place into the freezer while you make the cheesecake mixture
Mint Chocolate Chip Cheesecake
- In a small bowl, whisk together the sugar and cornstarch until combined
- In a large bowl, using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth
- Beat in the eggs 1 at a time until combined
- Beat in the mint extract and mint green gel food coloring
- Fold in the chocolate chips
- Pour cheesecake mixture into the crust
- Cover with foil
- Fill the Instant Pot with 1 cup of water
- Place a trivet inside
- Place the springform pan onto the trivet
- Close the lid and set to sealing
- Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to naturally release for 20 minutes
- Remove the lid and use a paper towel to dab onto the foil to remove condensation
- Carefully remove from the pot and place onto a wire rack and allow to cool completely
- Place into the fridge overnight
Chocolate Ganache Directions
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour over the top of the cooled cheesecake and smooth evenly
- Cut and serve!