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5 from 2 votes

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
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 386kcal


  • 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


  • 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.


Calories: 386kcal