Instant Pot Cookie Dough Cheesecake
Instant Pot Cookie Dough Cheesecake with an Oreo crust combines everyone's love of cookie dough with the deliciousness of a cheesecake.
Prep Time30 minutes mins
Cook Time28 minutes mins
Total Time58 minutes mins
Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe, instant pot desserts
Servings: 8
Calories: 530kcal
Chocolate Chip Cookie Dough Ingredients
Cheesecake Batter Ingredients
- 16 oz cream cheese 2 packages, softened
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 large eggs room temp
- 1/2 cup heavy cream room temp
- 1 teaspoon vanilla
Crust Directions:
Prep 9inch springform pan with non-stick spray and set aside
Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust.
Move to the refrigerator and chill for at least 20 minutes.
Cheesecake Directions:
Bring all of the ingredients to room temperature.
Using an electric mixer, beat the cream cheese, sugar, and cornstarch on medium-low speed. Continue to beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
Reduce the mixer speed to low. Add in the heavy cream. Beat until blended. Scrape the bottom and sides of the bowl. Add one egg at at a time beating after each addition until combined. Add the vanilla beating to to mix well.
Pour half of the cheesecake mixture into the crust
Add dollops of the cookie dough onto the cheesecake
Cover dough with remaining cheesecake batter
Sprinkle some of the mini chocolate chips and chopped walnuts on top
Cooking Directions:
Put the metal trivet into the Instant Pot.
Add 1 1/2 cups of water. Gently place the cheesecake pan on top of the trivet. Cover the pan that has the cheesecake with foil.
Set on manual setting. Adjust the pressure to high. Cook for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)
When the IP beeps, release the pressure naturally for about 20-30 minutes.
Carefully open the IP. Gently move the cheesecake to a cooling rack. Allow to cool for about 1 hour. Carefully run a paring knife around the edges of the cheesecake.
Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.
Pipe cool whip around the edge of the cheesecake and garnish with mini chocolate chips
Cut and serve!
Serving: 8g | Calories: 530kcal | Carbohydrates: 51g | Protein: 9g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 404mg | Potassium: 288mg | Fiber: 2g | Sugar: 38g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg