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.
Servings 16 servinngs
Calories 323kcal
Equipment
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 32 ounces cream cheese, (4) 8 ounce packages
- 3 eggs
- 1 Tablespoon pure 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.
Don’t forget to shop at the Everyday Eileen store on Amazon.
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