Instant Pot Cookies And Cream Cheesecake Recipes

Steps:

• Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
• Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
• Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
• Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
• Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
• Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Steps:

• Cut a piece of parchment into a square whose edges fit the bottom of a 7-inch springform pan; allow the corners to bend upwards, as they will help you remove the cheesecake. Coat the pan with nonstick spray and line with the parchment. Put 13 cookies and the salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined (the texture will be similar to wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
• Add the cream cheese, sugar, sour cream, vanilla and eggs to the food processor. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Crumble 5 cookies into the food processor and pulse until they are combined but not completely pulverized. Pour the mixture over the crust.
• Tear off a large piece of aluminum foil (about 1 1/2-feet long) and put the springform pan in the center. Wrap the foil tightly around the bottom of the pan, folding down the sides as needed so the top of the pan isn't covered.
• Pour 2 cups water in the bottom of a 6-quart Instant Pot®. Invert the rack and position the springform pan so that it rests on the rack's feet, then pick up both sides of the rack and bring them up the sides of the pan. Carefully lower the rack into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid. Carefully use the rack handle to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
• Bring 3 cups water to a simmer in a medium saucepan. Set a medium heatproof bowl over the top, then add the chocolate and let melt, stirring occasionally, until completely melted, about 5 minutes. Transfer to a liquid measuring cup and let cool, 15 minutes. Meanwhile, pulse the remaining 4 cookies in a food processor until finely ground. Set aside until ready to use.
• Set the chilled cheesecake on a serving plate or cake stand and pour the melted chocolate on top. Spread evenly with an offset spatula, allowing some of the excess to drip down the sides. Let the chocolate set for 5 minutes, then sprinkle the cookie crumbs in a crescent moon shape over the top of the cake (it's okay if some of the crumbs land on the platter). Let the chocolate set at room temperature, 1 hour, then serve.