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Instant Pot Cookie Dough Cheesecake
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
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
slices
Calories
401
kcal
Author
Corrie
Ingredients
1 ¼
cup
graham cracker crumbs
5
tablespoon
butter
melted
2
tablespoon
granulated sugar
16
ounce
cream cheese
⅔
cup
granulated sugar
2
teaspoon
vanilla extract
1
tablespoon
all purpose flour
3
large eggs
¼
cup
sour cream
¼
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.
Nutrition
Calories:
401
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
139
mg
|
Sodium:
311
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
1020
IU
|
Vitamin C:
1
mg
|
Calcium:
99
mg
|
Iron:
1
mg