Instant Pot Biscoff Cheesecake – Recipe!

Last night was a Girls’ Night dinner at my house and I made this Instant Pot Biscoff Cheesecake for dessert — I think it was a real hit.  This creamy caramelized dessert has all the flavors of this upcoming holiday season and really gives you something to celebrate.

Biscoff are Belgium cookies, also called Speculoos, that have a deep toffee-like flavor mixed with warming spices of cinnamon and nutmeg.  They make a great crust for any cheesecake, and biscoff butter  — yes there is a thing — creates a decadent batter.  The cookies for the crust and topping, plus the biscoff butter for the filling, is a double whammy for a lovely dessert that’s easy to create in no time.

Making a cheesecake in a pressure cooker is a simple way to do it because there’s no need to turn on the oven.  I have a few  cheesecake recipes here on my blog in different flavors — so check them out.  One of the keys to making a cheesecake in a pressure cooker is to make sure you have a smaller sized cheesecake springform pan.  They are inexpensive and can be found online.  This dessert is a delicious make-ahead-treat and is so fun to serve for special friends.

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Ingredients

Crust

250 grams Biscoff cookies, one sleeve – divided

6 tablespoons butter, melted

Batter

16 ounces cream cheese, room temperature

1/2 cup granualted sugar

1 cup biscoff butter, divided

2 large eggs, room temperature

2 teaspoons vanilla extract

1/3 cup sour cream

(Serves 6-8)

To Prepare:

1. In a food processor, add 3/4 of biscoff cookies and pulse until coarse crumbs.  Add melted butter and pulse again until fine crumbs.
2. Dump crumbs into 7-inch springform pan and press into bottom.  Place pan in freezer, while you prepare batter.
3. In food processor, add cream cheese and sugar.  Puree until almost smooth, about 1 minute.  Add 1/2 cup biscoff butter and puree until combined.
4. Add eggs and vanilla and puree for 1 minute.  Add sour cream and puree until completely combined, about 30 seconds.
5. Pour into cold crust and cover with foil.  *I also used a rubber band for around the pan just to secure.
6. Add 2 cups of water to base of pressure cooker.  Place cake pan on a rubber or metal lift to lower into pressure cooker.
7. Cook on high heat for 40 minutes.  Let steam release naturally for 4 minutes, then release.  Remove foil and let cool to room temperature, before refrigerating.
8. Heat remaining biscoff butter in a microwave for 30 seconds, stir.  Pour over top of cheesecake and swirl with a spoon to cover.  Chill for at least 30 minutes, before slicing.
9. Crumble 3 biscoff cookies using a rolling pin in a plastic bag.  Sprinkle over top.  Enjoy!