Instant Pot Cookie Butter Cheesecake

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with Valentine’s day just around the corner, I recently had the memory of previous year’s Valentines.

The year was 2015. The place- Oakland, California. It was our first Valentine’s day since my husband started Dental School in San Fransisco, and we were counting our pennies! In fact, we were on food stamps at the time to get by.

But when I saw a Cookie Butter Cheesecake in the frozen section, I knew it was time to splurge a little and get that as dessert for our Valentine’s meal. And… unfortunately, unlike most things at Trader Joe’s, it was a total let-down!

Making this Instant Pot Cookie Butter Cheesecake brought me back to those bittersweet memories of Dental School in California, but tasting this cheesecake was a good make-up for that disappointing dessert.

If cheesecake is intimidating to you, I say try an Instant Pot Cheesecake! They’re much simpler and can be prepped in less than 30 minutes. They are smaller than your average cheesecake, but it’s such a rich dessert, I don’t mind a little less!

Let me know if you have any questions down below, and don’t forget to tag me @theflouredcountertop on Instagram when you make this!

Happy Baking!

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Instant Pot Cookie Butter Cheesecake

Yield: 8-10 Slices

Author: The Floured Countertop

Prep time: 25 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 55 M

Ingredients

Biscoff Cookie Crust

• 6 Tbsp unsalted Butter (melted)
• 1 Tbsp Brown Sugar
• 1/2 tsp Salt
• 12 biscoff cookies

Cookie Butter Cheesecake Filling

• 12oz of Cream Cheese, softened*
• 1/2 tsp Ground Cinnamon
• 2/3 cup cookie butter
• 2/3 cup Brown Sugar
• 2 eggs*
• 1/2 tsp Salt

Optional Toppings

• Whipped Cream
• 3 Biscoff Cookies

Instructions

1. Preheat your oven to 350 degrees. Now spray your 7 inch cheesecake pan with cooking spray, then line the pan with a circle of Parchment paper, cutting it to be just 1/2 an inch bigger than the bottom of the pan. Set it in the bottom, then coat again with cooking spray. This will make it easier to remove from the pan later.
2. Now, make your crust by crushing 12 Biscoff Cookies and mixing it with 6 Tbsp of butter, 1 Tbsp of Brown Sugar, and 1/2 tsp salt. Press the crust mixture evenly into the bottom and partly up the sides of the pan. Bake for 10 minutes.
3. While your crust bakes, mix the filling. With an electric mixer, combine the 12oz of softened Cream Cheese, and 2/3 cup of Brown Sugar. Remember that for the best results, all of these must be room temperature. Beat until no clumps are left. Add in the 2 room temperature eggs, and beat again until just combined- do not over mix
4. When the crust is done, pour your filling over the crust. Smooth/even out the top as best as you can. Microwave 2/3 cup of Cookie Butter for 10-15 seconds, then pour over your filling. To give it a marbled effect, pour it in a zig zag pattern. Then take a toothpick and mix it in by by doing another zig zag pattern in opposite directions.
5. Give the pan a gentle tap on the counter to ensure you release any air bubbles that may have formed. With cooking spray, lightly coat a piece of foil to cover the top of the pan, and loosely cover it.
6. Pour 1 cup of water into your Instant Pot, then place your cheesecake onto a trivet. Pressure cook it for 30 minutes, with a 10 minute natural pressure release. The cheesecake should have only a slight jiggle when done. When it’s done cooking, let it sit in your instant pot for at least 5 minutes, until you can handle it safely.
7. Let it chill in the fridge for at least 3 hours, then serve and enjoy.

Notes:

*It is important for all these ingredients to be room temperature