Pressure Cooker Cookies N Crème Cheesecake

Any Flavor Sandwich Cookie will Work

I chose Oreo Thins this time, but you can certainly use the regular Oreos or any other cookie with crème filling for this Pressure Cooker Cookies N Crème Cheesecake.  My favorite is the Mint Oreos and the Lemon Oreos.

Photo courtesy of Lauren Deschamps

Some people like to make individual size cheesecakes using Mason Jars.  If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.

They can be made with or without crust.  Just divide the crust (if using), filling and topping equally between each jar.

If you prefer a plain cheesecake, you might like my New York Cheesecake.  Other yummy Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake, Banana Pudding Cheesecake.

For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories.  The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

Either use a plastic bag or a food processor to turn your cookies into small crumbs.

I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.

Use a parchment round or these really cool Parchment Rounds with handles, that I have just discovered and then grease your Cheesecake Pan on the bottom and the sides.

Press the cookie crumb mixture into the pan using a Fox Run Tart Tamper or your fingers.  Form a neat border around the edge and slightly up the sides.

Please see, Perfect Pressure Cooker Cheesecake Tips & Guide

I made only a bottom crust for this Cheesecake, as I wanted less chocolate.  I’m sure most of you are chocolate fans and prefer more crust.

After you have prepared the crust, place the pan into the freezer for 15 minutes, while you are preparing the filling.

Food processors are great for mixing, rather than a hand mixer.

Cream cheese is mixed until smooth.  Make sure to scrape down the sides and mix in some more.

Add the eggs one at a time

Be careful not to overmix the eggs and add them one at a time.  It is okay to see some yellow from the yolk in the mixture.  Either hit the pulse button on your food processor for one second, or hand mix in the eggs.

Please see, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

The cream is the last to the party.

Mix in the cream just enough so that it is combined.  This little bit of mixing will complete the incorporation of the eggs.

Pour in a little more than one-half of the batter.  This allows for the cookies to sink a bit and still remain in the center of the cake.

Place whole Oreos/Cookies and then fill in the spaces with broken crumbs.  Alternatively, crumble all the cookies and spread them across the filling.  You can change up this Pressure Cooker Cookies N Crème Cheesecake by using different flavors of your favorite sandwich cookie.

Cover with the rest of the filling.

To prevent water from pooling, cover with a paper towel and then loosely with foil.

Using a Homemade Sling, lower the cheesecake pan into the Pressure Cooker and place on top of the trivet.

You can decide if you want a soft or a dense cheesecake by adjusting the cook time.  I like a dense cheesecake.

Pressure Cooker Cookies N Crème Cheesecake

Add a sour cream topping on the warm cake and allow to cool for an hour before placing the cheesecake into the refrigerator.

If you want to remove the side of the pan from the bottom before placing in the refrigerator, it is fine.  If you have used the Parchment Rounds with handles, you can remove the bottom too, otherwise, I suggest waiting until the cake is completely cooled, or overnight.

Arrange cookies on top of the cake any way you like.  I hope you will enjoy this Pressure Cooker Cookies N Crème Cheesecake.  I’m not the most creative, but it sure tastes delish.  🙂

Equipment Used

• Instant Pot Smart DUO60
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• OXO Good Grips Cutting Board
• Stainless Steel Trivet
• 1.5 Quart Stainless Steel “Pot in Pot” Bowl
• Microplane Stainless Steel Zester
• Microplane Artisan Fine Cheese Grater
• KitchenAid Hand Mixer
• 6″ Fat Daddio’s Push Pan

Here is the handy printable recipe:

Pressure Cooker Cookies N Crème Cheesecake

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Dense New York Style Cheesecake stuff with sandwich cookies.

Author: This Old Gal

Recipe type: Dessert

Serves: 6 servings

Ingredients

Crust

• 14 Sandwich Cookies crushed in food processor (about ½ cup)
• 2 teaspoons sugar
• 2 Tablespoons butter, melted

Filling

• 16 oz cream cheese room temperature
• ½ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon orange peel, grated
• ½ teaspoon lemon peel, grated
• 2 eggs room, temperature
• 1 yolk room, temperature
• ¼ cup whipping/heavy cream
• 8-10 Sandwich Cookies

Topping

• ½ cup sour cream
• 2 teaspoons sugar
• 8 Sandwich Cookies

Instructions

1. Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.

Crust

1. Add Sandwich Cookies and sugar to the bowl of food processor and pulse until small crumbs form.
2. Melt butter and add to cookie mixture. Pulse until just combined.
3. Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan.
4. Place pan with crust in freezer for 15 minutes.

Filling

1. Blend together cream cheese, sugar, grated peels and vanilla extract until smooth.
2. Add eggs and yolk, one at a time, until just combined. Do not over mix the eggs.
3. Hand blend in cream thoroughly.
4. Pour half the filling into the pan and top with cookies and then pour the rest of the filling into the pan.

Cook

1. Add 1.5 cups of water to the bottom of your pressure cooker and place a trivet inside the pot.
2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
3. Place cheesecake into pressure cooker using a sling.
4. Lock lid in place and close the Pressure Cooker Valve.
5. Cook at High Pressure for 35 minutes.
6. When Beep sounds, allow a 10 minute natural release.
7. After all pressure has been released, open pressure cooker and gently remove the pan.
8. Remove the foil and paper towel and dab off any liquid that may have accumulated.
9. 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

1. Whisk the sour cream and sugar and spread on cheesecake.
2. Allow to cool and then cover and place in refrigerator over night.
3. Top with whole or crumbled cookies prior to serving.

Notes

Any sandwich cookie and any flavor will work. This is delicious with Mint Oreos too!

If you use a 7 inch pan, cut the cooking time to 30 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.

For Single Serving Jar Cheesecake
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

3.5.3208

Pressure Cooker Cookies N Crème Cheesecake