Instant Pot Cookie Dough Cheesecake
Bottle Gourd Pudding with Philadelphia Cream Cheese, Cookie Dough Cheesecake, graham cracker crumbs, Red Beans & Sour Cream Soup
graham cracker crumbs
all purpose flour
fruit pie filling
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.
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.
Recipe from Corrie Cooks -
Instant Pot Recipes