Biscoff Cheesecake Pressure Cooker Adventure
This luscious Biscoff Cheesecake is made in the pressure cooker for a silky smooth, creamy center with a crisp cookie crust — no oven required!
Equipment
- 1 Mixing bowl Large
- 1 Food processor For crushing cookies
- 1 Springform pan 9-inch lined with parchment
- 1 Instant Pot For pressure cooking
- 1 Spatula To level the batter
Ingredients
Main ingredients
- 250 grams biscoff cookies for the crust
- ⅓ cup unsalted butter melted to bind crumbs
- 907 grams cream cheese softened
- 1 cup brown sugar for deep sweetness
- ¼ cup granulated sugar to balance flavors
- ½ cup sour cream gives that tang and moisture
- 1 cup biscoff cookie butter mixed right in
- 1 tablespoon vanilla extract for some warmth
- ¼ teaspoon salt to lift all the tastes
- 4 large eggs room temp to hold it all together
Instructions
Instructions
- Crush biscoff cookies until fine in a zip bag or food processor.
- Mix crushed cookies with melted butter and press into a 9-inch springform pan lined with parchment paper. Set aside.
- In a clean bowl, beat cream cheese until smooth and fluffy. Add brown and granulated sugar; beat until well combined.
- Stir in sour cream, biscoff cookie butter, vanilla extract, and salt. Mix until creamy.
- Add eggs one at a time using low speed. Mix gently to avoid incorporating too much air.
- Pour batter over crust in the pan and smooth the top.
- Place pan on trivet inside Instant Pot with 1 cup of water. Seal lid and ensure float valve is set.
- Cook on high pressure for 35 minutes. Let pressure release naturally for 20–25 minutes.
- Remove pan carefully, allow to cool slightly, then chill in fridge before serving.
Video
https://youtube.com/watch?v=InNzo3KI9Ck%3Ffeature%3Doembed
Notes
Refrigerate for at least 6 hours before serving for best texture. Store in airtight container for 4–5 days or freeze slices up to one month.