Instant Pot Sugar Cookie Cheesecake
This Instant Pot Sugar Cookie Cheesecake combines silky smooth vanilla cheesecake with classic sugar cookie dough for the crust! It's the ultimate holiday dessert that exudes sophistication and unapologetic decadence!
If you love this Instant Pot Sugar Cookie Cheesecake, try Instant Pot Gingerbread Cheesecake or Instant Pot Chocolate Cheesecake!
Take your homemade cheesecake to the next level this Christmas with the simple addition of homemade sugar cookie crust. Since sugar cookies almost always feature during the holidays, there was no doubt that the combination of creamy vanilla cheesecake and a sugar cookie base would be a total hit!
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WHY OUR RECIPE
- The perfect make-ahead holiday dessert due to required chilling time.
- The easy addition of sugar cookie crust instantly turns plain cheesecake into a winning holiday treat!
- Instant Pot cheesecake often yields more consistent results than the oven-baked cheesecake.
Unlike some other cheesecake recipes, this sugar cookie cheesecake calls for sour cream in the filling which adds moisture and perfectly compliments the slightly tangy flavor of the cream cheese.
Your fork will glide through the velvet cheesecake filling like a hot knife in butter, breaking through the buttery cookie crust that offers irresistible chewy texture and that much-loved sugar cookie flavor.
Serve your Instant Pot sugar cookie cheesecake plain or top it with decorative sprinkles, crumbled sugar cookies, and whipped topping.
INGREDIENT NOTES
- Softened Butter – Unsalted butter is preferable, but you can use salted butter instead.
- Granulated Sugar – Used in making the cookie crust and the cheesecake filling.
- Eggs – Brought to room temperature for easy mixing and used in making both the cookie crust and the cheesecake filling.
- Vanilla Extract – Adds depth of flavor to this cheesecake.
- Flour – All-purpose flour is my go-to for making the cookie crust. Go ahead and use gluten-free flour instead if you want this cheesecake to be gluten-free.
- Baking Soda – Gives enough rise to the cookie crust.
- Salt – Enhances the flavors in the cookie crust.
- Cream Cheese – Softened at room temperature for easy mixing. Always use a block of cream cheese, not the tub variety.
- Sour Cream – Adds rich flavor that compliments the natural tanginess of cream cheese, adds moisture to the cheesecake, and helps to lighten the filling so that the cheesecake is not overly dense.
HOW TO PREVENT CHEESECAKE CRACKING WHEN COOKING!
There's nothing better than a smooth finish to the top of a freshly made cheesecake. While cracking won't affect the delicious flavor of this cheesecake, it can take away from the presentation.
So, how do you ensure that no pesky cracking occurs?! Here are some of my top tips that I've used over the years:
- Grease the springform pan well with non-stick cooking spray or butter. If any part of the cheesecake filling sticks to the sides of the pan, it will cause the center to pull away and crack.
- Once the springform pan has been filled with the cheesecake filling, give the pan a few gentle taps on the countertop. This will help prevent any bubbles in the filling which could otherwise cause the cheesecake to crack.
- Water added to the Instant Pot will help prevent the cheesecake from drying out and cracking. The sour cream added to the cheesecake filling also adds extra moisture to the filling.
- Allow the cheesecake to cool in the Instant Pot for a further 20 minutes after the cooking cycle is complete and before removing it to chill in the fridge. Any exposure to sudden changes in temperature can cause cheesecake to crack.
THE BENEFIT OF A SPRINGFORM PAN
A springform pan is probably one of the best pieces of equipment to have when making cheesecake. The metal clasp on the side of the pan can expand outwards to allow the pan to separate from the cheesecake in a very clean and no-fuss way, leaving you with beautifully smooth edges around the set cheesecake and allowing you to slice the cheesecake in free form.
Of course, if you don't have a springform pan, you can use a regular baking dish of the same shape and size, but you will have to slice the cheesecake while it is in the pan.
MAKE-AHEAD INSTRUCTIONS
Refrigeration Instructions
To reduce the recipe time of the holiday cheesecake, make the sugar cookie dough and wrap it tightly in plastic wrap to store in the fridge 2-4 days before baking the crust.
Freezer Instructions
The cookie dough can be stored in the freezer for 2 months. Thaw it in the fridge and then assemble the crust in the springform pan to bake.
STORAGE INSTRUCTIONS
- Refrigeration: Store leftover Instant Pot sugar cookie cheesecake in an airtight container, tightly wrapped with plastic wrap, for up to 5-7 days.
- Freezer: Freeze individual slices of this cheesecake for up to 3 months. Wrap each slice tightly a few times with plastic wrap. Thaw the frozen slices of sugar cookie cheesecake in the fridge overnight.
MORE INSTANT POT CHEESECAKE RECIPES
Instant Pot Sugar Cookie Cheesecake
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 suga, 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.
FREQUENTLY ASKED QUESTIONS
Covering the bottom and top of the springform pan with aluminum foil will prevent any water from making contact with the cheesecake while it cooks and affecting the outcome.
Yes! Plan ahead to ensure that you have at least 2 hours, but preferably overnight, to chill the cooked cheesecake in the fridge. This chilling time helps to set the cheesecake so that it retains its shape and is easier to slice.
Absolutely! You can use store-bought sugar cookie dough, such as Pillsbury's sugar cookie dough or another favorite brand.
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