Instant Pot Almond Joy Cheesecake
User Reviews
5
42 reviews
Excellent
Instant Pot Almond Joy Cheesecake
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Instant Pot Almond Joy Cheesecake is a flavor packed dessert! Packed with almonds, coconut, and chocolate, this is an Almond Joy lover’s dream!
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Ingredients
For crust:
- 1 ¼ cup Oreo cookies whole, crushed
- 2 TBS butter unsalted
For filling:
- 16 ounces cream cheese softened
- ⅔ cups granulated sugar
- 2 large egg
- ¼ cup sour cream or nonfat plain Greek yogurt
- ¼ cup coconut sweetened shredded
- ¼ cup almonds sliced
- ¼ cup milk chocolate chips
For ganache topping:
- ½ cup heavy cream
- ¾ cups milk chocolate chips about 4 ounces
Additional toppings:
- ¼ cup coconut sweetened shredded
- 2 TBS almonds sliced
- 4-5 ALMOND JOY Candy bars chopped
- ganache homemade
Instructions
For the crust:
For the filling:
To cook:
For the ganache topping:
To serve:
Notes
- Add 1 inch of water to a large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack.
- Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
- Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 8 hours, preferably overnight.
- Continue with directions from how to make ganache and top cheesecake.
- Store covered in the refrigerator. Will keep for up to a week.
- No Instant Pot, no problem - you can make this Almond Joy Cheesecake in the Slow Cooker:
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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