My goodness this Instant Pot Cookie Butter Cheesecake Recipe is un-believable! I love cheesecake (as I’m sure you do, too), and I love cookie butter. Put the two of them together, and it is totally irresistible!
What are the Two Types of Cheesecakes?
Actually, there are three types of cheesecake. They are New York Style and regular (or not New York style), and Italian cheesecake. Here are the differences between them:
- Classic cheesecake (not New York style) is made with less cream cheese, and usually includes heavy cream and/or sour cream. This thins the batter, and the resulting texture is light, silky, and creamy.
- New York cheesecake is more dependent on cream cheese. That makes the dish dense and rich.
- Italian cheesecake is make with ricotta instead of cream cheese.
Is Cheesecake a Cake or a Dessert?
By definition, cheesecake is simply a dessert. Cakes are usually more bread-like, and contain flour and some type of leavening (soda or baking powder). Cheesecake typically contains none of these ingredients. Cheesecake could more readily be classified as a pie, since cheesecake has a crust with a filling poured into it.
Are Cheesecakes Meant to be Baked?
There are recipes for baked and “icebox” cheesecakes. Both are acceptable and usually delicious.
Are Cheesecakes Eaten Cold?
You can eat cheesecake however you like it best. If you’re eating your own homemade baked (or instant pot) cheesecake, you should let it cool completely then rest overnight in your fridge. Unfortunately, cheesecake still warm from the oven isn’t as tasty.
If you have masterfully created a cheesecake that doesn’t require baking, you can eat it as soon as the ingredients are mixed together. I rarely get my no-bake cheesecake into the fridge before my hubby wants to taste it. By “taste it” I mean he wants a bowl full of the filling!
Ingredients
Crust:
- Cookie Butter (paid link) cookies, crushed
- Sugar, granulated
- Butter, melted
Filling:
- Cream Cheese, softened
- Sugar, granulated
- Flour
- Heavy Whipping Cream
- Eggs
- Cookie Butter (the linked recipe calls for chocolate chip cookies, but you can use the same cookie butter cookies (paid links) that the crust calls for). Alternatively, you can use commercially available cookie butter. Find that prepared cookie butter here.
- Vanilla Bean Paste
Instant Pot:
Water
Instructions
- Cream together cream cheese, sugar, flour and vanilla paste.
- Add milk and cookie butter and stir until smooth.
- Stir in eggs, one at a time.
- Pour filling into crust lined pan.
- Place into water filled Instant Pot (paid link), with rack for it to sit on.
- Cook 40 min on High Pressure and use Natural Release.
- Cool completely for 2 hours before placing in the fridge.
Any Tips for the Perfect Cookie Butter Cheesecake?
Make sure to use natural release of the pressure on your instant pot. That will help to cool your cheesecake more slowly and evenly. The slower it cools, the better your cheesecake will look, because it is less likely to form cracks.
Can This Cookie Butter Cheesecake be made with Peanut Butter?
Yes, you can replace the cookie butter in this recipe with peanut butter, and you can even replace the cookie crust with peanut butter cookies…mmm sounds like a yummy idea. Use the same amount of peanut butter as the recipe calls for cookie butter, and your cheesecake should come out just fine!
What is Cookie Butter Anyway?
Cookie Butter is a sweet spread made from pulverized cookies, a fat (vegetable oil or condensed milk), flour and lots of sugar, mixed until it’s spreadable like a nut butter.
What does Cookie Butter Taste Like?
Cookie butter is very creamy and buttery, and will have a flavor very similar to the cookies you choose to make it from. Definitely a mouthwatering delight.
Why is the Top of My Cheesecake Cracked?
The top usually cracks because it did not cool down slowly enough. To get that gloriously smooth top, your cheesecake should cool down slowly after it’s done cooking. So, a natural release of your instant pot is a must. Even after removing it from the instant pot, your cheesecake should cool down completely on your counter before you put it in the fridge.
How Long Does a Homemade Cheesecake Last?
Assuming that there are leftovers from the first sitting, it can be stored in the refrigerator for about three days. Be sure to put it in an airtight container, so it doesn’t absorb odors from other foods.
Is it Ok to Make Cheesecake 2 Days in Advance?
You can make cheesecake a few weeks in advance if you want. Just wrap it in plastic wrap and pop it into the freezer. I prefer to go ahead and slice the leftover cheesecake and wrap the individual slices. After the slices have frozen solid, I put all them into a plastic bowl to protect them.
How Long Does It Take to Thaw Frozen Cheesecake?
The best way to thaw a whole frozen cheesecake is to put it in the fridge overnight. If you are thawing individual slices, it should only take about 2 to 4 hours.
Instant Pot Cookie Butter Cheesecake
Ingredients
CRUST
- • 1 1/2 (296ml) cups Cookie Butter cookies crushed (about 20 cookies)
- • 1 Tbsp. (15ml) Sugar
- • 1/2 cup (4oz.) Melted Butter
FILLING
- • 2 8oz Pkgs. (2cups) Cream Cheese softened
- • 1 cup (237ml) Sugar
- • 2 Tbsp. (30ml) Flour
- • 1/4 cup (2oz.) Heavy Whipping Cream
- • 3 Eggs, Slightly Beaten eggs
- • 1 cup (8oz.) Cookie Butter
- • 1-1/2 (7.5ml) Tsp. Vanilla Bean Paste
INSTANT POT
- 1-1/2 cups (12oz) Water
Instructions
CRUST:
- Crush the cookies by putting them in a plastic bag and rolling or beating them with a rolling pin, until they are in very small pieces. Optionally, put them in your food processor and pulse until the cookies are finely ground.
- Add the sugar and melted butter, then mix well.
- Press into the bottom and sides of an ungreased round cake pan that will fit into your instant pot.
FILLING:
- Cream together cream cheese, sugar, flour, and vanilla paste.
- Add milk and cookie butter and stir until smooth.
- Add eggs one at a time, and mix to combine.
- Pour filling into crust lined pan.
INSTANT POT:
- Pour water into instant pot, and insert rack for cake pan.
- Place cake pan on rack.
- Cook 40 min on high pressure.
- Turn off instant pot, and let the pressure release naturally.
- Completely cool your cheesecake by leaving it on your counter for about 2 hours.
- After the cheesecake is room temperature, place it in an airtight container (like a plastic bag), and put it in the fridge.
- Leave it in the fridge for at least 4 hours, or overnight.
Try These Additional Cheesecake Recipes, too:
Hot Cocoa Cheesecake – Instant Pot Cheesecake
Gluten-Free Instant Pot Cheesecake
Unicorn Cheesecake
