This Pink Champagne Cheesecake turns out so beautiful and flavored with Rose champagne. Perfect for a special occasion like the Holidays and New Year’s!
Pink Champagne Cheesecake Recipe
This pink champagne cheesecake is so simple to follow along with and the Instant Pot does the baking for you! A beautiful cheesecake that is moist and creamy with the wonderful taste of champagne. We always make this for New Year’s Eve and our guests always rave over it.
Have you ever baked or cooked with champagne before? If you haven’t, let me just say that you are in for a real treat! Using champagne in your dishes is similar to cooking with wine. It really enhances the flavor and it’s a wonderful treat.
If seeing this decadent cheesecake made with champagne has your imagination wondering what else you can make with champagne, I have a few suggestions for you. Such as my Champagne Chicken or my delicious Strawberry Champagne Cookies.
Ingredients Needed
You will need just a handful of basic ingredients plus the addition of champagne (full amounts in the recipe box below).
Cheesecake Crust
- Graham cracker crumbs- These will be used for the base of the cheesecake.
- Butter- Use unsalted to control the amount of salt in the recipe.
Champagne Cheesecake Filling
- Champagne – any pink Rose champage.
- Cream cheese – softened of left at room temperature.
- Sugar – granulated sugar.
- Flour – all-purpose flour.
- Salt – just a 1/2 teaspoon.
- Eggs – room temperature is best.
- Sour cream – for extra creaminess and flavor.
- Pink gel coloring – This adds the pretty pink color. Be sure to use gel and not liquid.
- Water – is needed for the instant pot.
How To Make Pink Champagne Cheesecake
We prefer to use the instant pot for this cheesecake. It’s a great cooking method to make cheesecakes (full instructions in the recipe box below)!
- Set the oven to 375 degrees and use Pam to spray a 7-inch springform pan.
Make the Graham Cracker Crust
- Mix the graham cracker crumbs with the melted butter.
- Press the mixture into the pan.
- Bake for about 10-minutes and set aside.
Make the Pink Cheesecake Batter
- Heat the champagne in a small saucepan over medium heat and cook until it reduces in half. Let it cool to room temperature.
- Mix the cream cheese, sugar, and flour into a large mixing bowl until combined.
- Add in the eggs one at a time and mix just until combined.
- Stir in the sour cream and champagne with a spatula.
- Separate the batter in half. Use a toothpick to add in a few drops of the pink gel coloring to half the batter until it forms a pale pink color.
- Pour the white batter over the crust and then slowly add the pink batter in the center. The pink batter will move the white around a bit.
- Hit the pan gently against your hand to flatten out and remove air bubbles. Place foil over top.
- Pour the water into the Instant Pot and put the trivet in, then put the cheesecake on top.
- Seal the instant pot lid and seal. Cook on “high” pressure for 40-minutes.
- Let the pressure release naturally for 15 minutes. Then, release the rest of the pressure quickly.
- Place the cheesecake on a cooling rack and until it reaches room temperature
- Cover the cheesecake with plastic wrap and place in the fridge for up to 6 hours or keep overnight before serving.
What Size Springform Pan?
The pan for this cheesecake recipe will depend on what you have. Most Instant Pots use about a 6 or 7-inch pan. Sometimes you can possibly fit an 8-inch pan, but it may be a little snug.
Tips and Tricks
Here are a few tips and tricks to insure your pink champagne cheesecake turns out perfect!
Storing – store in the refrigerator covered with plastic wrap or in an airtight container for 3-5 days for best results.
Decorating – we like to top the cheesecake with sugared cranberries. Feel free to use any toppings you prefer like whipped cream, gold sprinkles, etc…
Crust – any crushed cookies will work if you do not have graham cracker crumbs.
More Cheesecake Desserts
- Strawberry Cheesecake
- Red Velvet Cheesecake Cake
- No-Bake Christmas Cheesecake
- Cranberry Cheesecake
- No-Bake Peppermint Cheesecake
Pink Champagne Cheesecake
Ingredients
Cheesecake Crust
- 1 1/2 cups graham cracker crumbs
- 6 Tablespoons butter melted
Cheesecake Filling
- 3/4 cup pink/rose champagne
- 2 8 ounce packages cream cheese room temperature
- 3/4 cup granulated sugar
- 2 Tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/3 cup sour cream room temperature
- Pink gel coloring
- 1 cup water for the instant pot
Instructions
- Pre-heat oven to 375°F and lightly spray a 7-inch springform pan with cooking spray.
Make the Crust
- In a bowl, mix the graham cracker crumbs with the melted butter until mixture resembles wet sand
- Pour the mixture into the 7-inch springform pan and press using your fingers into the bottom and halfway up the sides of the pan.
- Bake in the pre-heated oven for 10 minutes. Remove from the oven and set aside.
Make the Batter
- In a small saucepan over medium heat, heat the champagne until it reduces in half. Careful to not let it boil. Remove from the heat and allow it to cool to room temperature.
- In a large mixing bowl, using an electric hand whisk, whisk the cream cheese, granulated sugar and flour until combined and smooth.
- Add the eggs, one at a time, and whisk just until combined. Do not over-whisk.
- Using a spatula, mix in the sour cream and reduced champagne.
- Divide the batter into two. Add pink gel coloring to one half of the batter to give it a pale pink color. Use a toothpick to add the color a little at a time to avoid adding too much.
- Pour the white cheesecake batter first into the pre-baked crust. The gently pour the pink batter into the middle of the pan. It will displace some of the white batter to form a pattern.
- Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil.
- Pour water into the inner pot of the instant pot, place a trivet inside and put the cheesecake pan on top of the trivet.
- Close the Instant pot and set the valve to the seal position. Pressure cook on “high” pressure for 40 minutes.
- Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure.
- Cool the cheesecake on a wire rack to room temperature. Gently mop up any moisture on the cheesecake surface with a paper towel.
- Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
- Serve as is or decorate with some frosted grapes and mint leaves.
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