Instant Pot Cookie Dough Cheesecake
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Instant Pot Cookie Dough Cheesecake
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Instant Pot Cookie Dough Cheesecake with an Oreo crust combines everyone's love of cookie dough with the deliciousness of a cheesecake.
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Ingredients
Chocolate Chip Cookie Dough Ingredients
- 1 tablespoon unsalted sweet cream butter softened
- 1 tablespoon sugar
- 1 tablespoon light brown sugar packed
- 1 teaspoon water
- ¼ teaspoon pure vanilla extract
- 2 tablespoons flour
- ¼ cup mini semi sweet chocolate chips
Crust Ingredients:
- 15 Oreo cookies
- 3 tablespoons unsalted butter melted
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
- ½ cup mini chocolate chips plus some to sprinkle
- ⅓ cup chopped walnuts
- Cool Whip
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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 Information
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Serving
8
Calories
530kcal
(27%)
Carbohydrates
51g
(17%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
404mg
(17%)
Potassium
288mg
(8%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
737IU
(15%)
Vitamin C
1mg
(1%)
Calcium
125mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 530kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 404mg | 17% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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