Instant Pot Chocolate Chip Cookie Dough Cheesecake
Ingredients
  • Crust:
  • 1 1/2 C (or approx 1 "stack" of Chips Ahoy cookies
  • 3-4 tbsp butter or margarine (depends how thick the crust is and how crumbly you want it)
  • Cookie dough:
  • 1/4 C softened butter or margarine
  • 1/4 C brown sugar
  • 1/4 C white sugar
  • Pinch of salt
  • 1-2 Tbsp water or milk (I use anything... even almond milk or 1/2 n 1/2)
  • 1 tsp Vanilla extract
  • 1 1/2 cups flour
  • 1/2 C mini chocolate chips
  •  
  • Filling:
  • 2- 8oz blocks of cream cheese (I used the low fat but not fat free) AT ROOM TEMPERATURE
  • 1/2 C white granulated sugar
  • 2 tsp vanilla extract
  • 2 eggs AT ROOM TEMPERATURE
Steps
  1. Line the bottom of a 7 inch springform pan with parchment paper and spray with cooking spray. Set aside.
  2. For the dough:
  3. In a mixing bowl, combine the butter, sugars, salt and vanilla. Add the milk. Slowly add the flour until you get a consistency you can "roll". Sometimes I use a little more flour. Then stir in the chocolate chips. Roll the dough into small balls (smaller than a penny but larger than a pea) and place on a cookie sheet lined with parchment paper. Place in the freezer while you prepare the rest.
  4. In a food processor, place the cookies and pulse until fine. Put them in a smal bowl. Melt the butter/margarine in the microwave and combine it with the cookies. Press the mixture into the bottom and partially up the sides of the springform pan. place in the freezer until you make the filling.
  5. In a mixing bowl, cream the cheese until smooth. Add in the sugar and vanilla and mix until smooth. Add eggs, one at a time, just until incorporated. Remove the cookie dough balls from the freezer and fold them into the batter. Spread batter in the cheesecake pan on the crust and sprinkle with a few chocolate chips.
  6. In the IP, pour in 1 1/2 cups of water and put the trivet in. I make a foil sling and place it on the trivet for easy lifting after the cheesecake is cooked. Place the pan on the trivet, close and lock the cover. Set to manual for 20 minutes. after the 20 minutes, I did a natural release for 12 minutes and then a quick release. I took the cover off, lifted out the pan and placed on the counter to cool for 10 minutes. It will look puffy and may have water sitting on the top. I just carefully absorb it with a dry paper towel and let it sit on the rack.Then I ran a knife around the edge of the cheesecake to separate it from the pan, but I didn't remove the pan. From there I placed it in the fridge for at least 5 hours... the longer you leave it the better.. I like to leave it overnight. Garnish as you like!!