Pressure Cooker Cookies N Crème Cheesecake
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5 from 4 votes

Pressure Cooker Cookies N Crème Cheesecake

Dense New York Style Cheesecake stuff with sandwich cookies.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Servings: 6 servings
Author: Jill Selkowitz



  • 3/4 cup Sandwich Cookies
  • 2 teaspoons White Sugar
  • 2 Tablespoons Butter melted


  • 1 pound Cream Cheese room temperature
  • 1/2 cup White Sugar
  • Tiny pinch Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Heavy Whipping Cream
  • 2 large Eggs room temperature
  • 1 large Egg Yolk room temperature
  • 8-10 Sandwich Cookies


  • 1/2 cup Sour Cream
  • 2 teaspoons White Sugar
  • 8 Sandwich Cookies



  • 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.


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