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Instant Pot Cookie Dough Cheesecake on a plate
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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
Cook Time28 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Keyword: easy cheesecake recipe, instant pot desserts
Servings: 8
Calories: 530kcal
Author: Jill

Ingredients

Chocolate Chip Cookie Dough Ingredients

Crust 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

Topping

Instructions

Cookie Dough Directions

  • Combine all ingredients into a small bowl and set aside

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!

Nutrition

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