Cookies and Cream Cheesecake
Crust
- 3/4 cup Sandwich Cookies
- 2 teaspoons sugar
- 2 Tablespoons Butter melted
Filling
- 1 pound Cream Cheese room temperature
- 1/2 cup sugar
- Tiny pinch sea salt
- 1 teaspoon vanilla
- 1/2 cup Heavy Whipping Cream
- 2 large Eggs room temperature
- 1 large Egg Yolk room temperature
- 8-10 Sandwich Cookies (I used Oreo thins, you can use mint or regular)
Topping
- 1/2 cup Sour Cream
- 2 teaspoons sugar
- 8 Sandwich Cookies
Crust
- Add Sandwich Cookies and sugar to the bowl of food processor and pulse until small crumbs form. Melt butter and add to cookie mixture. Pulse until just combined.
- Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan. Place pan with crust in freezer for 15 minutes.
Filling
- Blend together cream cheese, sugar, salt, heavy cream and vanilla extract until smooth.
- Add eggs and yolk, one at a time, until just combined. Do not over mix the eggs.
- Pour half the filling into the pan and top with cookies and then pour the rest of the filling into the pan.
Cook
- Add 1.5 cups of water to the bottom of your pressure cooker and place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides. Place cheesecake into pressure cooker using a sling. (Fold a strip of foil into thirds, place it under the pan and use it to lift the cheesecake in and out of the pot)
- Lock lid in place and close the Pressure Cooker Valve. Cook at High Pressure for 35 minutes.
- When Beep sounds, allow a 12 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan.
- Remove the foil and paper towel and dab off any liquid that may have accumulated.
- The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Topping
- Whisk the sour cream and sugar and spread on hot cheesecake.
- Cool for one hour, cover and place in refrigerator overnight.
- Top with whole or crumbled cookies prior to serving.
It looks so good!
ReplyDeleteThat looks so yummy! I have heard of the instantpot but have not seen any recipes made in it.
ReplyDeleteIt looks delicious.
ReplyDeleteThis looks so good! I must give it a try.
ReplyDeleteThanks!
Gracious! TG would think he'd died and gone to glory if I brought that to the table. I guess if I want to keep up, I need an Instant Pot. xoxo
ReplyDeleteOh my goodness, Mari! That looks fantastic. It could very well be what pushes me over the edge to buy an Instant Pot.
ReplyDeleteLooks delicious!! I am still not sold. Publix makes a great 6-inch cheesecake for less than $6.00. I'm SO bad!!
ReplyDeleteOkay! Yes, that makes me want a slice right now. You have such good recipes, Mari. :)
ReplyDeletexoxo
All those calories!!
ReplyDeleteCheesecake needs to be small so we won't be tempted to eat it all .....
ReplyDeleteThanks for sharing the recipe!