Cookie Butter Cheesecake (with Pressure Cooker)

I’m completely cool with telling you that I love cookie butter and cheesecake so combining two loves into COOKIE BUTTER CHEESECAKE needs done all the time.

I know it’s been a thing for years and years but it wasn’t until about 10 years ago when the hubs and I were in a pizza restaurant that the lady working introduced me to it.  You could say that we’ve become best friends (or not because I have no clue who she is anymore). 🙁  But then my family and I took a cruise this past summer (you really should try one if you haven’t) and the airlines all served Biscoff cookies.  Yeah, I also think this recipe was screaming out my name, right?!?

I have become such a huge fan of my Instant Pot. I actually have two now.  Totally worth it and so glad I added these appliances to my kitchen. Anyone else a pot head?  This recipe takes only a few minutes to whip up and even shorter time in the Instant Pot.  You will want to make sure that you have the right size pan for the job.

Here are a couple that I recommend because it’s crucial that your pan fits IN your Instant Pot:

Fat Daddio 6 inch pan

Fat Daddio 7 inch pan

6 inch springform pan

7 inch springform pan

I think you should give this recipe a try. It’s not super sweet and sometimes if you’re like me you need a balance that doesn’t make the eyes twitch up!

Print Recipe

Cookie Butter Cheesecake (with Pressure Cooker)

Prep Time

20 minutes

Cook Time

30 minutes

Servings

pieces

Ingredients

Crust

• 24 Biscoff Cookies
• 2 Tbs melted butter

Cookie Butter Filling

• 12 oz cream cheese 1 1/2 packages separated
• 1/2 cup cookie butter (such as Biscoff)
• 1 tsp light brown sugar
• 1/4 cup sugar
• 1 tsp vanilla
• 1/4 cup plain Greek yogurt
• 1 Tbs all-purpose flour
• 2 large eggs

Prep Time 20 minutes Cook Time 30 minutes Servings pieces Ingredients Crust 24 Biscoff Cookies 2 Tbs melted butter Cookie Butter Filling 12 oz cream cheese 1 1/2 packages separated 1/2 cup cookie butter (such as Biscoff) 1 tsp light brown sugar 1/4 cup sugar 1 tsp vanilla 1/4 cup plain Greek yogurt 1 Tbs all-purpose flour 2 large eggs

Instructions

1. Add the cookies to food processor and pulse. Add in the butter and pulse until cookies resemble a pea like shape.
2. Press the cookie crumbs into the bottom and about 1-2 inches up the side of the pan. You may want to use the bottom of a glass to press down the cookie crumbs in pan.
3. For the batter, start by mixing up 4 oz cream cheese, 1 tsp brown sugar and 1/2 cup cookie batter. When combined add in the cream cheese and sugar. Combine until smooth.
4. Add in vanilla, flour and Greek yogurt and mix until combined.
5. Add in eggs, one at a time and mix until smooth but be sure not to over mix your batter.
6. Pour the batter into your spring form pan. Cover the pan with a paper towel and then a piece of foil. Set aside.
7. Inside of your pressure cooker, add one cup of water and place trivet on top of the water.
8. Gently lower the spring form pan on top of the trivet into the pressure cooker.
9. Put on the lid to the pressure cooker and set to "sealing"
10. Press Manual (High) for 30 minutes for 6 in spring form pan and 35 minutes for a 7 in spring form pan.
11. When the time is up, allow for the pressure cooker to come to a natural release for 10 minutes then vent so the remaining pressure is released.
12. Take the cheesecake from the pressure cooker and remove the foil and paper towel. Let cool for about 30 minutes.
13. Replace the paper towel and foil and put in refrigerator for at least 6-8 hours. Cut and enjoy!

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