Instant Pot Sugar Cookie Cheesecake
Instant Pot Sugar Cookie Cheesecake is one of a kind delicious! The flavor is sweet, buttery, creamy and probably the easiest cheesecake you will ever make thanks to your awesome Instant Pot!
Instant Pot Sugar Cookie Cheesecake
I am a sucker for cheesecake and this Instant Pot Sugar cookie cheesecake does not disappoint. It is creamy and delicious and my new favorite! If you have yet to make a cheesecake in your Instant Pot now is the time to give it a try, you will be amazed just how easy and almost fail-proof it is!
You will love this cheesecake because it is easy to make and super kid-friendly!
If you love delicious cheesecake flavor then be sure to try our no-bake cherry cheesecake in a jar and our strawberry cheesecake dip!
How to Make Instant Pot Sugar Cookie Cheesecake
- Preheat the oven to 350 degrees. Prepare a 7.5-inch springform pan with non-stick cooking spray. Also prepare a small baking sheet with parchment paper for the cookies.
- In a stand mixer, beat the butter until creamy. Add the sugar, beating until blended and fluffy. Scrape down the bowl and add the egg and vanilla, beating until mixed. In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the mixing bowl and beat just until combined.
- Using a small (1 tablespoon) cookie scoop, remove enough dough for 8 cookies. Place on the prepared baking sheet and bake for 8 to 9 minutes. Cool completely on the baking sheet.
- Press the remaining dough into the bottom of the springform pan.
- Bake for 15 to 18 minutes or until the edges are set and the middle is puffed up. Place the springform pan on a wire rack and cool completely.
- To prepare the cheesecake layer, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the eggs, sour cream, and vanilla and beat just until combined.
- Transfer the mixture to the springform pan and spread evenly.
- Cover the bottom and the top of the springform pan with aluminum foil to seal from water.
- Add the minimum required amount of water according to the manufacturer’s instructions. Place the springform pan on a trivet and lower to the bottom of the electric pressure cooker liner.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours or overnight.
- Garnish the cheesecake with the cookies as well as sprinkles and whipped topping, if desired.
Tips Tricks and FAQs
- While you can enjoy your cheesecake after two hours, it is best to wait until overnight to really let your cake set up properly.
- If you want to make this a bit healthier you can swap the sour cream for greek yogurt.
- Prior to putting your cheesecake in the Instant Pot, tap it on the counter a few times to release the air bubbles in your cheesecake.
- Have a reason to celebrate? Add ½ cup of sprinkles into the cheesecake batter.
- Be sure you use full-fat cream cheese when making this.
- This sugar cookie cheesecake can be customized for different holidays based on the toppings you add for even more variation.
Storage
You will want to store your sugar cookie cheesecake for up to 5 days covered in the fridge.
Can you freeze cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. I like to wrap each slice individually in plastic wrap and then in foil. Try to avoid freezing it with a topping on it.
What can I top my cheesecake with?
You can top your cheesecake with just about anything that you choose! Try
- Whipped cream
- Sprinkles
- Sugar cookies
- Crushed cookies
- Chocolate sauce
- Caramel sauce
Instant Pot Sugar Cookie Cheesecake
Instant Pot Sugar Cookie Cheesecake is one of a kind delicious! The flavor is sweet, buttery, creamy and probably the easiest cheesecake you will ever make thanks to your awesome Instant Pot!
Ingredients
- For the sugar cookie crust:
- ½ cup (1 stick) butter, softened
- ½ cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- For the cheesecake:
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- ½ cup sour cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare a 7.5-inch springform pan with non-stick cooking spray. Also prepare a small baking sheet with parchment paper for the cookies.
- In a stand mixer, beat the butter until creamy. Add the sugar, beating until blended and fluffy. Scrape down the bowl and add the egg and vanilla, beating until mixed. In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the mixing bowl and beat just until combined.
- Using a small (1 tablespoon) cookie scoop, remove enough dough for 8 cookies. Place on the prepared baking sheet and bake for 8 to 9 minutes. Cool completely on the baking sheet.
- Press the remaining dough into the bottom of the springform pan. Bake for 15 to 18 minutes or until the edges are set and the middle is puffed up. Place the springform pan on a wire rack and cool completely.
- To prepare the cheesecake layer, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
- Add the eggs, sour cream, and vanilla and beat just until combined.
- Transfer the mixture to the springform pan and spread evenly.
- Cover the bottom and the top of the springform pan with aluminum foil to seal from water.
- Add the minimum required amount of water according to the manufacturer’s instructions. Place the springform pan on a trivet and lower to the bottom of the electric pressure cooker liner.
- Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 45 minutes.
- When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours or overnight.
- Garnish the cheesecake with the cookies as well as sprinkles and whipped topping, if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 412Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 111mgSodium: 638mgCarbohydrates: 75gFiber: 1gSugar: 53gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
