Instant Pot Cookie Dough Cheesecake

Yummy, silky, smooth and delicious cookies dough in a cheesecake is divine. The taste is so amazing. It fulfills your craving for sweets. The scent of vanilla makes it even more good.

If you like this recipe, try my Instant Pot Japanese Cheesecake.

Instant Pot Cookie Dough Cheesecake
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Bottle Gourd Pudding with Philadelphia Cream Cheese, Cookie Dough Cheesecake, graham cracker crumbs, Red Beans & Sour Cream Soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 slices
Ingredients
  • 1 1/4 cup graham cracker crumbs
  • 5 tbsp butter melted
  • 2 tbsp granulated sugar
  • 16 ounce cream cheese
  • 2/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 can fruit pie filling
Instructions
  • Crust:
    Take a bowl and add in all the ingredients for crust.
  • Stir well so that crumbs are coated with butter.
  • Take a springform pan (7-inches), press the crumbs at bottom and sides of it.
  • Place the pan in the freezer for 15 minutes while you prepare the filling.
  • Filling:
    Take a bowl, add cream cheese, sugar and mix well until smooth.
  • Add in flour, vanilla extract, eggs (one by one) and beat well.
  • Stir in heavy cream and sour cream.
  • Pour this filling on the crust.
  • Double wrap the pan with foil and cover the top with foil.
  • Take the trivet of the instant pot and place pan in it.
  • Place trivet in the instant pot and lock the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 35 minutes, release the pressure naturally for 30 minutes through steam vent.
  • Open the lid of the instant pot and take out the pan.
  • Let it cool down to room temperature.
  • Place in the fridge overnight.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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