Imagine a dessert that captures the essence of holiday warmth in every single bite - a creamy, spice-infused cheesecake that transforms your ordinary holiday gathering into an extraordinary culinary experience! This Pressure Cooker Holiday Spice Peppernuts Cheesecake isn't just a dessert; it's a festive journey that combines the rich, velvety texture of classic cheesecake with the nostalgic crunch of peppernuts and a symphony of holiday spices. Whether you're a seasoned baker or a curious home cook, this recipe promises to be your new holiday showstopper that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 cup crushed peppernuts cookies
Instructions
- Prepare your pressure cooker by adding 1 cup of water to the bottom and inserting the trivet.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Blend in sour cream, then add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract, cinnamon, nutmeg, and allspice, ensuring all spices are evenly distributed.
- Crush peppernuts cookies into fine crumbs and fold half of them into the cheesecake batter.
- Grease an 7-inch springform pan and pour the cheesecake batter into the pan.
- Sprinkle the remaining crushed peppernuts on top of the batter for additional texture.
- Cover the springform pan tightly with aluminum foil to prevent moisture from entering.
- Lower the prepared pan into the pressure cooker using a long-handled sling or trivet.
- Close the pressure cooker lid and set to high pressure for 35-40 minutes.
- Allow natural pressure release for 10 minutes after cooking is complete.
- Carefully remove the cheesecake and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set completely.
- Before serving, garnish with additional crushed peppernuts and a light dusting of holiday spices.
Tips
- Ensure all ingredients are at room temperature to achieve a smooth, lump-free batter.
- Use a springform pan that fits comfortably inside your pressure cooker with some space around the edges.
- Tightly cover the pan with aluminum foil to prevent water condensation from dripping into the cheesecake.
- For the most even cooking, create a foil sling to easily lower and remove the pan from the pressure cooker.
- Allow the cheesecake to cool completely and set in the refrigerator for at least 4 hours for the best texture.
- Don't skip the natural pressure release, as it helps the cheesecake cook evenly and prevents cracking.
- For an extra festive touch, garnish with a light dusting of cinnamon or nutmeg before serving.
- If you can't find peppernuts cookies, graham crackers can be a suitable alternative.
- Use an instant-read thermometer to ensure the cheesecake reaches 150°F at its center for food safety.
- Let the cheesecake rest at room temperature for 15-20 minutes before serving to enhance its creamy texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 8g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 120mg
