Cookies and Cream Cheesecake

By: Aileen Clark

Cookies and Cream Cheesecake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING CALORIES: 642 | FAT: 44g | PROTEIN: 10g | SODIUM: 452mg FIBER: 1g | CARBOHYDRATES: 56g | SUGAR: 40g"]
cuisine icon Keywords
6 servings, cheesecake recipe, contributed, cook 40 min, cream cheese, cream-filled chocolate sandwich cookies, dessert, dessert recipe, easy, full-fat sour cream, granulated sugar, instant pot cake, instant pot cake recipe, instant pot cheesecake, instant pot cheesecake recipes, instant pot dessert, instant pot dessert recipe, instant pot recipe, large eggs, modern, more than 2 hours, prep 15 min, pressure cook, pressure cooker recipes, unsalted butter, vanilla extract, water

prep icon Prep Time
15 min
cook icon Cook Time
40 min

serving icon Servings
6 servings
Ingredients
  • 1 cup Water
  • 26 cream-filled chocolate sandwich cookies
  • 2 tbsp unsalted butter
  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 large eggs
Instructions
  • Pour water into Instant Pot® and add trivet. Grease a (7 inch) push pan and set aside.
  • Place 16 chocolate cookies in a gallon-sized zip-top bag and seal. Roll with a rolling pin until small crumbs are formed.
  • In a small bowl, mix crushed cookies and melted butter together.
  • Press cookie crust into bottom and halfway up sides of greased PushPan. Place pan in freezer while preparing cheesecake batter.
  • With an electric mixer, cream together cream cheese, sugar, and vanilla. Beat until light and fluffy, about 2 minutes.
  • Slowly mix in sour cream and mix.
  • Add eggs one at a time, beating after each addition Only mix until combined. Do not overmix.
  • Chop remaining cookies and fold half of them into cheesecake batter. Reserve remaining chopped cookies for topping.
  • Pour batter into the push pan. Create a foil sling and carefully lower pan into Instant Pot®.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 40 minutes.
  • When the timer beeps, allow pressure to release naturally and then unlock lid and remove it.
  • Carefully remove pan from Instant Pot® using foil sling. Place on a cooling rack and let cool to room temperature.
  • Cover with plastic wrap and refrigerate for a minimum of 8 hours.
  • Top cheesecake with remaining chopped cookies and serve.
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