12golden Oreosor any vanilla sandwich cookie, crushed into crumbs
3Tbspunsalted buttermelted
Cheesecake
16ozcream cheesesoftened at room temperature
1/2cupgranulated sugar
2largeeggsat room temperature
1/4cupsour cream
3Tbspall-purpose floursifted
1tspvanilla extract
1/4cupfunfetti sprinkles
1 1/2cupwaterfor the bottom of the instant pot
1cupwhipped creamoptional, for serving
Instructions
Grease your springform pan sides with cooking spray or butter and place a parchment paper round or cut sheet into the bottom of the pan. Pour the 1 ½ cup of water into the bottom of your Instant Pot.
Use a food processor to crush vanilla sandwich cookies into crumbs. Add to a bowl with the melted butter and mix well. Press the crust mixture tightly into the bottom of your springform pan and place in the freezer to chill while you prepare the cheesecake filling.
In a large mixing bowl or stand mixer, add the cream cheese and granulated sugar. Blend the cream cheese mixture until smooth and creamy. Add the eggs in, one at a time, until combined. Mix in the sour cream, flour, and vanilla extract until just blended. Gently fold in the funfetti sprinkles.
Pour the cheesecake filling into the chilled cookie crust. Use a small spatula or knife to smooth out the top of the cheesecake. Wrap aluminum foil tightly over the pan to prevent excess moisture from dripping onto the cheesecake while cooking. Lower the cheesecake on the trivet inside of the Instant Pot and close the lid. Turn the steam valve to seal and choose manual high pressure for 35 minutes. Naturally release the steam for 10 minutes after cooking, and then quick release any remaining steam.
Let the cheesecake cool on the counter for 15 minutes before placing in the refrigerator to chill.
Chill for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the pan and spread the whipped cream across the top of the cheesecake. Garnish with extra sprinkles, slice and serve!
Notes
Room temperature cream cheese and eggs produce the best results.
The cheesecake will be slightly jiggly in the center after cooking and finish setting after being chilled. If the cheesecake looks too runny, return to the Instant Pot to cook for another 5-10 minutes.
Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing from the pan.