Christmas Cheesecake Made Easy in Your Pressure Cooker
This festive and creamy Oreo-based Christmas cheesecake is whipped up effortlessly in a pressure cooker, transforming the holiday season into a swirl of red, green, and chocolatey goodness.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 24 Oreo cookies whole with the filling
- ¼ cup Unsalted butter melted
- 32 oz Cream cheese softened at room temp
- 1 ¼ cups Sugar
- 2 teaspoons Vanilla or peppermint extract
- 4 Eggs slightly beaten
- 1 cup Sour cream
- Red and green food coloring just a few drops
Instructions
Instructions
- Preheat your oven to 325 degrees F and line the bottom of a 9-inch springform pan with parchment paper.
- Crush the Oreos into fine crumbs. Mix them with melted butter until it looks like wet sand. Press into pan and bake 10 minutes. Let cool.
- In a big bowl, beat the room temp cream cheese until smooth. Add sugar and extract, then mix till combined and fluffy.
- Gradually add eggs mixing on low just until blended. Stir in sour cream until smooth.
- Divide batter into three portions. Tint one red, one green, and leave one plain.
- Drop spoonfuls of each color onto crust. Use a knife to swirl gently.
- Place pan on baking sheet and bake 55-60 minutes until center is almost set.
- Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Serve chilled and enjoy your festive creation!
Notes
For extra festive flair, sprinkle crushed candy canes or white chocolate chips over the top before serving. Store leftovers in an airtight container for up to 4 days or freeze individual slices for a future treat!