Pressure Cooker Cookies N Creme Cheesecake is based on my very popular Pressure Cooker New York Cheesecake and can be made with your favorite sandwich cookie.
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Pressure Cooker Cookies N Creme Cheesecake
This dense Pressure Cooker Cookies N Creme Cheesecake tastes like you put tons of effort into it, but only takes a short time to prepare and bake in a Pressure Cooker.
Before you get started making this Pressure Cooker Cookies N Creme Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
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.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
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.
Either use a plastic bag or a food processor to turn your cookies into small crumbs.
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.
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.
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 Creme 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.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
The Grafiti Bands will hold the paper towel in place nicely, as well.
You can decide if you want a soft or a dense cheesecake by adjusting the cook time. I like a dense 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 Creme Cheesecake. I’m not the most creative, but it sure tastes delish. 🙂
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- Cuisinart Electric Hand Mixer
- 6″ Fat Daddio’s Push Pan
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Here is the handy printable recipe:
- 3/4 cup Sandwich Cookies
- 2 teaspoons White Sugar
- 2 Tablespoons Butter melted
- 1/2 cup Sour Cream
- 2 teaspoons White Sugar
- 8 Sandwich Cookies
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
- 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.
- 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.
- 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.
- 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.
- 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.
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