Instant Pot Mint Cheesecake |
Author: Andrea Cammarata
- For the Mint Cheesecake Filling
- 2-8oz packages cream cheese, room temperature
- ½ cup brown sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 2 eggs
- Food coloring, optional
- For the OREO Chocolate Crust:
- 24 OREOs
- 3 Tablespoons melted butter, or more as needed
- Take out the bottom of your springform pan and trace it onto a piece of parchment paper.
- Cut out the circle of parchment paper and reassemble your pan, placing the parchment circle on the bottom.
- Next, cut 2 large 1½ foot lengths of tinfoil and sandwich them with a piece of paper towel in between. Wrap around the bottom of the springform pan.
- In a food processor, combine the OREO cookies and melted butter until the cookies are completely broken down into fine crumbs. (Adjust the amount of butter as needed.)
- Press the OREO cookie mixture into the bottom of the springform pan to form a tight crust. Set aside.
- Place the cream cheese in a large bowl and add in the sugar and sour cream. Beat until smooth, about 1 minute.
- Add in the eggs, mint and vanilla, beat to fully incorporate. Add food coloring as desired.
- Pour the cream cheese filling over the OREO crust.
- Fill your IP with water until the 2" mark. (If you still have your trivet, use it to elevate your cheesecake but I made it without and my cheesecake still turned out great.)
- Place the wrapped cheesecake in the IP and secure the lid.
- Select "manual" and decrease the time to 35 minutes. Natural release for 10-12 minutes.
- Cover and chill the cheesecake for 2 hours or overnight for the best texture.
- Remove from your pan and set on your chosen serving platter.
- When ready to serve, garnish with a dollop of whipped cream and some crushed OREO crumbs.
Recipe by The Cottage Market at https://thecottagemarket.com/instant-pot-mint-cheesecake/
3.5.3226