Cookie Butter Cheesecake (Instant Pot)
by Josie Smythe
Ingredients
  • Crust:
  • 6oz Biscoff cookies
  • 2T melted butter
  •  
  • Filling:
  • 8oz plain cream cheese
  • 8oz cookie butter cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/4 cup plain Greek yogurt
  • 1T flour
  • 2 eggs
Steps
  1. Crust:
  2. Add cookies to food processor & grind up.
  3. Add butter to cookie crumbs & mix up.
  4. Press cookie crumbs into the bottom of a 7" springform pan.
  5. Place pan in freezer while mixing up batter.
  6. Batter:
  7. Beat cream cheese & sugar until creamy.
  8. Add vanilla, yogurt & flour: Mix well.
  9. Add in eggs 1 at a time. Mix until just combined.
  10. Pour batter into pan & cover with paper towel & foil.
  11. Add 1 cup of water & trivet to the Instant Pot.
  12. Lower pan into the pot using a sling.
  13. Place lid on pot, set to Sealing.
  14. Cook on Manual/High for 35 mins;
  15. 10 min Natural Pressure Release.
  16. Remove cheesecake from pan & uncover.
  17. Let sit at room temp for 1 hour, then move
  18. cheesecake to fridge & chill for 6 hrs min.
Notes
  • *I used Trader Joe's Cookie Butter Cream Cheese. 
  • *You can use either Plain Greek Yogurt or Sour Cream. 
  • *Ingredients should be at room temperature. 
  • *Do not over beat the eggs. 
  • Recipe for making Cookie Butter Cream Cheese (using cookie butter):