Instant Pot Holiday Swirl Cheesecake

Instant Pot Holiday Cheesecake with a festive red swirl is a fantastic dessert for anytime. It is just perfect for Christmas and Valentines Day. It's super creamy and and uses a red velvet cake mix to enhance the flavors for a luscious treat.

Instant Pot Holiday Cheesecake

This recipe makes 2 cheesecakes so you have a choice to serve one today and you can freeze one for later or serve both. Trust me, both cheesecakes, they will be eaten quickly. This is a great dessert for any time of year. It's especially festive for Christmas and Valentines Day. Serve it topped with a dollop of whip cream and an Irish Coffee , life is good.

 Ingredients

Expert Tips

• Using the Instant Pot is an awesome way to make cheesecake because the temperature is regulated and the end results are luscious.
• This recipe makes 2 cheesecakes. You can serve one and freeze the second for another day.
• Room temperature ingredients work best for this recipe.
• Neufchatel cheese can be subbed for regular cream cheese.
• Follow the step to refrigerate the cheesecake for at least 5 hours to ensure the cake is set and cold.

Instructions:

1. Mixed together your cream cheese, eggs, vanilla, heavy cream, and sugar.

2. Take your cheesecake mixture and divide the batter into two.

3. In one of the bowls of the cheesecake batter, add in your red velvet cake. You can also add in your red food coloring if you want to make it a brighter red. Mix well.

4. Mixed together your graham crackers, sugar, and melted butter.

5. Add parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of your spring pan mold. Push down well to flatten the graham crackers with your fingers, or the back of a spoon.

6. Add your white cheesecake mixture to the top of your graham crackers about halfway of your pan. Take ¼ cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Take ¼ cup and add the white cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)

7. Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the outside of the pan.

8. Add 1 ½ cups of water to the bottom of your Instant Pot.

9. On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully, transfer the trivet to the inside of the Instant Pot.

10. Close the lid on your Instant Pot and close the sealing valve.

11. Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.

12. Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel. Transfer and cool in the fridge for at least 5 hours, or overnight.

13. Remove from the fridge when ready to serve.

Storage Tips

Once the cakes are baked, they can be stored in the fridge, covered for up to 3 days. You can freeze cheesecake. Place the cake on a round cardboard platter and wrap well with plastic wrap. Then wrap in aluminum foil and place in freezer. Use within 2 to 3 months.

Some ideas for the leftover cake mix would be make a small batch of cupcakes, Puppy Chow Mix, or change up this Tres Leche Caketini to be a Red Velvet Caketini.

Serving Suggestions

Have a dessert bar with some delicious baked goods. You can include our Holiday Sugar Cookie Cake. Some cookies you may want to add are Crispy Gingersnaps,

Peanut Butter Blossoms, Pecan Sandies, or Double Chocolate Peppermint Cookies.

Enjoy cheesecake, you will love No-Bake Strawberry Cheesecake and No-Bake Mini Key Lime Yogurt Cheesecakes.

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Instant Pot Holiday Swirl Cheesecake

A creamy and smooth cheesecake with red devil chocolate swirls throughout this decadent dessert. Serve any time of year. Perfect for Christmas and Valentines Day.

5 from 6 votes

Print Pin Rate

Course: Christmas dessert, Dessert, Valentines Day

Cuisine: American

Keyword: holiday cheesecake, red devil swirled cheesecake, Valentines dessert

Prep Time: 15 minutes

Cook Time: 1 hour

refrigerate: 5 hours

Total Time: 6 hours 15 minutes

Servings: 16 servinngs

Calories: 323kcal

Author: Eileen Kelly

Equipment Needed:

• As an Amazon Associate I earn from qualifying purchases
• 7 inch springform pan
• Hand Mixer
• Measuring Spoons and Cups
• Glass Measuring Cups
• 6 quart Instant Pot

Ingredients

• 32 ounces cream cheese, (4) 8 ounce packages
• 3 eggs
• 1 Tablespoon vanilla extract
• ½ cup heavy cream
• ½ cup granulated white sugar
• ½ cup red velvet cake mix
• 1 - 2 drops red food coloring, optional

Graham Cracker Crust (divide in half: this makes 2 graham cracker crusts)

• 1 cup graham cracker crumbs
• 2 teaspoons granulated white sugar
• 4 Tablespoon unsalted butter, melted

Instructions

• In a large mixing bowl, beat together your cream cheese, eggs, vanilla, heavy cream, and sugar.
• Take your cheesecake mixture and divide the batter into two.
• In one of the bowls of the cheesecake batter, add in your red velvet cake. You can also add in your red food coloring if you want to make it a brighter red. Mix well.
• Mixed together your graham crackers, sugar, and melted butter.
• Add parchment paper to the bottom of your spring pan. Spray lightly with cooking spray. Add half of the graham cracker mixture to the bottom of your spring pan mold. Push down well to flatten the graham crackers with your fingers, or the back of a spoon.
• Add your white cheesecake mixture to the top of your graham crackers about halfway of your pan. Take ¼ cup and add the red velvet cheesecake mixture to the middle of your cheesecake. Take ¼ cup and add the white cheesecake mixture to the middle of your cheesecake. Continue to alternate until you have filled your spring pan mold. (For the second cheesecake, add the red velvet cheesecake mixture first, then ¼ cup white cheesecake, etc.)
• Taking a toothpick, chopstick, or knife, starting from the center, move outward toward the pan creating straight lines. Once you have done this, start from the center and create a clockwise circle creating swirls moving toward the outside of the pan.
• Add 1 ½ cups of water to the bottom of your Instant Pot.
• On the side, place your trivet on a flat surface. Place your cake pan on the trivet. Carefully, transfer the trivet to the inside of the Instant Pot.
• Close the lid on your Instant Pot and close the sealing valve.
• Cook on High Pressure for 45 minutes. Once completed, allow a natural release for 5 minutes.
• Carefully remove the trivet inside the Pot using the trivet handles with hot pads or a towel. Transfer and cool in the fridge for at least 5 hours, or overnight.
• Remove from the fridge when ready to serve.
• Serving suggestions, top with homemade whip cream, strawberries, or your favorite fruit.

Notes

This recipe makes 2 cheesecakes. The serving for 16 is for the 2 cakes. Each cheesecake serves 8.  Each cheesecake is prepared separately in the Instant Pot. 

Be sure to follow the directions and refrigerate the cake for at least 5 hours before serving. 

Storage Tips:

Once the cakes are baked, they can be stored in the fridge, covered for up to 3 days. You can freeze cheesecake. Place the cake on a round cardboard platter and wrap well with plastic wrap. Then wrap in aluminum foil and place in freezer. Use within 2 to 3 months.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

 

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Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 263mg | Potassium: 117mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1003IU | Calcium: 76mg | Iron: 1mg

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