Cookie Dough Cheesecake Made In The Instant Pot
Now you can have cookie dough and cheesecake too! This mouth-watering recipe for cookie dough cheesecake made in the Instant Pot will leave you coming back for more.
Cookie Dough Cheesecake
Made In The Instant Pot
Cookie dough is one of those things just about everyone loves. So why not mix it with cheesecake? Well, we did with this cookie dough cheesecake made in the Instant Pot!
This was made in the Instant Pot but could be made in just about any pressure cooker. As long as a 7.5-inch springform pan fits in your cooker.
After you give this Instant Pot cheesecake recipe a try, here are a few others to check out.
- Lemon Lush Cheesecake Recipe
- White Chocolate Raspberry Cheesecake In The Instant Pot
- Instant Pot Brownie Bottom Cheesecake
How To Make This Cheesecake Recipe:
Start by getting the pan ready and making the crust. In a food processor crush Oreos until they are crumbs. Then add melted butter and mix well.
Grease 7.5-inch springform pan. Then dump crust mixture into greased pan. Be sure to pack the crumb mix into the bottom and up the sides.
Place pan in the freezer while you make the rest.
Mix all cookie dough ingredients into a bowl. Mix well and set aside.
In a stand mixer or use hand mixer, beat the cream cheese, sugar, and cornstarch until fully mixed and smooth.
owly add in heavy cream and vanilla and mix until blended. Add in eggs one at a time making sure they are mixed in before adding the next one.
Pour half of the cheesecake mixture into the crust.
Roll cookie dough into about 6 flattened balls. Place those on the cheesecake mix in the pan. Then pour the rest of the cheesecake mix over the cookie dough.
Sprinkle 1/2 cup mini chocolate chips and the walnuts over the cheesecake mix.
Place trivet into the bottom of Instant Pot and add 1 1/2 cups water. Cover cheesecake pan with foil and carefully place it on the trivet.
Cook on high pressure for 33 minutes. When it beeps that it is finished allow to natural release (meaning don’t open the valve)
When pressure is release remove cheesecake pan from the pot and allow it to cool on the counter. You can remove the foil as well.
When cooled to the touch place cheesecake still in the pan in the fridge for 6 hours or overnight.
Remove cheesecake from pan. Then using a piping bag or spray can of cool whip, add dollops around the outer edge. Then sprinkle with leftover chocolate chips over the cool whip. Slice and serve!
Cookie Dough Cheesecake Made In The Instant Pot
Ingredients
Cookie Dough:
- 2 Tbsp Flour
- 1 Tbsp Sugar
- 1 Tsp Water
- 1 Tbsp Butter softened
- 1 Tbsp Light Brown Sugar packed
- 1/4 Cup Mini Semi-Sweet Chocolate Chips
- 1/4 Tsp Vanilla
Crust:
- 3 Tbsp Butter melted
- 15 Oreo Cookies
Cheesecake:
- 3 Large Eggs room temp
- 1/2 Cup Sugar
- 16 oz Cream Cheese room temp or softened
- 1 Tbsp Cornstarch
- 1 Tsp Vanilla
- 1/2 Cup Heavy Cream
Toppings:
- 3/4 Cup Mini Chocolate Chips
- 1/3 Cup Chopped Walnuts optional if you avoid nuts
- Cool Whip enough to border the top edge
Instructions
Crust:
- In a food processor crush Oreos until they are crumbs. Then add melted butter and mix well.
- Grease 7.5 inch springform pan. Then dump crust mixture into greased pan. Be sure to pack the crumb mix into the bottom and up the sides.
- Place pan in the freezer while you make the rest.
Cookie Dough:
- Mix all cookie dough ingredients into a bowl. Mix well and set aside
Cheesecake:
- In a stand mixer or use hand mixer, beat the cream cheese, sugar, and cornstarch until fully mixed and smooth.
- Slowly add in heavy cream and vanilla and mix until blended
- Add in eggs one at a time making sure they are mixed in before adding the next one.
- Pour half of the cheesecake mixture into the crust.
- Roll cookie dough into about 6 flattened balls. Place those on the cheesecake mix in pan.
- Pour the rest of the cheesecake mix over the cookie dough.
- Sprinkle 1/2 cup mini chocolate chips and the walnuts over the cheesecake mix.
- Place trivet into the bottom of Instant Pot and add 1 1/2 cups water.
- Cover cheesecake pan with foil and carefully place it on the trivet.
- Cook on high pressure for 33 minutes.
- When it beeps that it is finished allow to natural release (meaning don't open the valve)
- When pressure is release remove cheesecake pan from the pot and allow it to cool on the counter. You can remove the foil as well.
- When cooled to the touch place cheesecake still in the pan in the fridge for 6 hours or overnight.
- Remove cheesecake from pan. Then using a piping bag or spray can of cool whip, add dollops around the outer edge. Then sprinkle with leftover chocolate chips over the cool whip.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
