Instant Pot Cookie Dough Cheesecake
Add 10 Oreo cookies to a small food processor. Pulse until the Oreos become crumbs.
1
Stir in 3 tbs melted butter. Line an instant pot springform pan with parchment paper. Add the crumbs to the pan and spread evenly creating a crust.
2
Add 1/2 cup sugar to a stand mixer. Then add 1 pound cream cheese (at room temperature). Mix with the whisk attachment for 30 sec on medium speed.
3
Add 2 eggs (1 at a time). Mix until completely combined.
4
Crumble 1 cup premade cookie dough with your hands.
6
Fold in the cookie dough to the cheesecake filling. Then add to the springform pan.
7
Cover the springform pan with foil. Make a rack with another piece of foil by scrunching it into a long log.
8
Fill the instant pot insert with 1 cup water and then add a high trivet.
9
Lower the pan into the insert with the foil rack.
10
Seal and move the valve to the sealing position.
11
Cook on manual high pressure for 45 minutes.
12
Let it naturally release for 20 minutes. Remove from the insert and remove the foil.
13
Refrigerate for at least 4 hours.
14
Make the Chocolate Ganache
15
Top the chilled cheesecake with chocolate ganache whipped cream and mini chocolate chips.
16
What you'll need
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small food processor
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