InstantPot Cheesecake
Using the 7" instant pot insert pan, this cheese cake is easy to whip up, but takes at least 4 hours to chill. We served with a buffet of berries and whip cream for family to customize their dessert.
Ingredients
- 1 Sleeve of Oreo Cookies (To make about 1 cup of crumbs)
- 4 tablespoons Flour
- 2 tablespoons Melted Butter
- 16 ounces Softened Cream Cheese
- 4 teaspoons Sugar
- .25 cups Heavy Cream
- 2 Eggs
- .25 cups Flour
- 1 teaspoon Vanilla Extract
- Dash of Salt
Chocolate Cookie Crumb Base
Cheesecake Filling
Instructions
- Place cookie crust ingredients in food processor and pulse until a moist crumb. Brush oil on the bottom of the 7" instant pot inset pan. Press crumb crust evenly on on the bottom of the pan. Rinse out the food processor and place all of the ingredients for the cheese cake filling and process until just combined. Pour into base and place a piece of parchment paper over the top. Place inset pan on a trivet inside of the instant pot and add a cup of water. Cook on high for 25 minutes and then natural release for 10 minutes. Let cool for 15 minutes then place in the fridge for at least 4 hours before serving. We sliced the cake in the pan and used a spatula to take out slices.