Instant Pot Chocolate Chip Cookie Dough Cheesecake

Many many years ago, I made this Instant Pot Chocolate Chip Cookie Dough Cheesecake … except it wasn’t in the Instant Pot. It was in the oven. I posted the recipe over here on Rose Bakes. I loved that cheesecake. Made it several times. Then somehow, forgot about it. But recently, I decided to make it again, Instant Pot style! This Instant Pot Chocolate Chip Cookie Dough Cheesecake is two of my most favorite desserts rolled into one… cheesecake and chocolate chip cookies.  Or cookie dough rather ? While the texture is a little bit different, the final result is an incredible, rich and delicious cheesecake.

The crust is made from Chips Ahoy! Cookies. You could also use Famous Amos cookies (although it would take a few more because they’re smaller cookies).  Either way – chocolate chip cookies, butter and sugar make for a divine crust! The cheesecake batter is pretty standard, but adding in balls of chocolate chip cookie dough really makes it extra special. Then, as if it needed more yummines, I drizzled ganache on top. Ohmyword… so good!

Are you drooling yet?  Let’s get started!!

How to make the cookie dough crust.

First, you want to prepare the cookie crust. This is the easist thing in the world.  In a small bowl, mix together crushed chocolate chip cookies, sugar and melted butter. Press onto the bottom of a 7-inch springform pan and use the bottom of a glass to get into the corners – works great! Set aside.

Making the cheesecake filling.

Next, mix up the filling. The secret to the filling is having the cream cheese at room temperature and mixing it until there are NO lumps. This could take several minutes of mixing with a hand mixer, but you want to make sure it’s super creamy and smooth! The last ingredient you’ll add to the filling (see details below) is the eggs. You’ll want to fold these in very gently with as little mixing as possible. I actually prick the yolks with cake tester then use a silicone spatula to mix it up – not an electric mixer!

Pour the filling into your prepared crust and then gently tap the pan on the counter several times so that any air bubbles rise to the top and pop! Next, in a small bowl, you’re going to make the cookie dough.  When it’s finished, take small spoons of the cookie dough and place them on top of the batter. Use a butter knife to push the dough down and then smooth it over the top so that the cookie dough is completely covered. Last step before cooking… tightly cover your pan with aluminum foil – this is very important to prevent you from ending up with a soggy cheesecake. I like to wrap it completely, bottom and top. Then place the pan on the trivet in your Instant Pot. Pour 1 cup of water into the bottom, then seal the lid and cook on high pressure for 45 minutes. After it’s done, let it naturally release. Remove it from the pot, take off the foil and let it completely cool on a wire rack.  It will look VERY jiggly at this point, but that’s okay!  After it’s cooled, place the cheesecake in the fridge to cool overnight. Keep it in the springform pan!!!

See some of my favorite Instant Pot accessories here!

Before serving, you’re going to add the finishing touches that put this Instant Pot Chocolate Chip Cookie Dough Cheesecake over the top!

Remove the sides from the springform pan.  Then, using a large spatula or bench scraper, gently lift the cheesecake off the bottom and onto a plate or cake stand. Now you’re ready to make it pretty and extra delish!  The recipe is below, but basically you’re going to mix warm cream and chocolate to create an amazing drippy chocolate glaze. Then drizzle it all over. I also added some fresh whipped cream and a few chocolate chip cookies just for good measure. 😉

The finished Instant Pot Chocolate Chip Cookie Dough Cheesecake.

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Other cheesecake recipes from my other blog, Buttery Sweet!