Instant Pot Monster Cheesecake
Instant Pot monster cheesecake combines candy loaded cookies and luscious cheesecake for the ultimate in dessert indulgence. The pressure cooker shortens the cook time and ensures perfect results each and every time you make this.
Servings: 6
Calories: 561kcal
Ingredients
- 1 tube Chocolate Chip Cookie Dough
- 2 8 oz pkgs cream cheese
- 1/2 cup Sugar
- 2 tsp Vanilla
- 1 1/2 tbsp Flour
- 2 Eggs
- 1/2 cup Sour Cream
- 1/2 cup Mini M&M's
- 1 1/2 cups Water for Instant Pot
- Mini M&M's for topping
- Chip Ahoy Cookies, Crumbled for topping
Instructions
- Start by greasing your spring form pan REALLY WELL.
- Press your cookie dough evenly into the bottom of the pan and bake according to package instructions.
- In a large mixing bowl mix cream cheese, sugar, vanilla, and flour.
- Add in eggs, sour cream and mix until smooth.
- Add in M&M's and fold until well combined.
- Pour batter into spring form pan.
- Add water to your instant pot, and cook on high pressure for 30 minutes.
- Let vent naturally for 15 minutes, and then use quick release.
- Remove from instant pot.
- Blot excess water with a paper towel.
- Let cool completely.
- Place in fridge overnight.
- Top with M&M's and cookie crumbs.
- Serve and enjoy!
Notes
- Feel free to substitute in your favorite cookie recipe in place of store bought cookie dough.
- Make sure to set the springform pan on the rubber steamer basket. Don't place it directly in the Instant Pot.
- Grease the springform pan really well so the cookie and cheesecake don't stick.
Nutrition
Calories: 561kcal | Carbohydrates: 78g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 279mg | Potassium: 162mg | Fiber: 1g | Sugar: 57g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg