The other day my friend sent over a link to what looked like a very delicious cheesecake recipe for the Instapot. That image was stuck in my head, and then I had a rough day and had no plans for the evening, I decided to try to make the cheesecake.

The recipe I had, called for ingredients from Trader Joe’s, which I happened to be about 5 minutes up the street from another errand I was running that day. Ironically the Trader Joe’s in Utah actually didn’t have any flavored cream cheeses, so I was rather happy I didn’t make the special trip up to Salt Lake from Provo just to find out they don’t carry what I needed. I found a way to substitute the flavored cream cheese and went on to solve the problem of me not owning a cheesecake pan.

I own a 6 quart Instapot and the recipe called for a 7inch cheesecake pan. I thought that it wouldn’t be hard to find. Boy was I wrong! After stopping at Bed, Bath and Beyond, Target, Walmart, and Joann’s I figured I’d try an 8inch pan because some people had mentioned it would fit, but would be hard to get out. I tried to put it in, and it wouldn’t even go down in the pot all the way.

At that point I still wanted the cheesecake, and decided to switch to an oven recipe. What I didn’t realize is that it required twice as much cream cheese to make as the smaller recipe. So back to Walmart I ran to get a few more ingredients.

Cookie Butter Cheesecake

  • 1 pkg. (8.8 oz.) Biscoff cookies
  • 4 – 8oz packages of Cream Cheese, softened
  • 3 Tbsp. Biscoff Cookie Butter
  • 4 eggs
  • 1 Tbsp. Vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp nutmeg
  • 3/4 sugar
  • 1/4 cup packed dark brown sugar
  1. Heat oven to 325ºF.
  2. Reserve 8 cookies.
  3. Finely crush (or blend in Blendtec) remaining cookies and press with a spoon onto the bottom of an 8-inch pan and set aside
  4. In a large bowl, mix:
    • 4 – 8oz packages of Cream Cheese, softened
    • 1 Tbsp. Vanilla
    • 1/2 tsp. cinnamon
    • 1/4 tsp nutmeg
    • 3/4 sugar
    • 1/4 cup packed dark brown sugar
  5. Blend in 4 eggs until just blended
  6. Pour over crust
  7. Bake 70 minutes or until center is almost set (if about half of the center still jiggles it should still be done
  8. Use a knife to loosen the rim of the pan from the cheesecake
  9. Refrigerate for 4 hours
  10. Remove the rim
  11. Crumble remaining cookies coarsely and sprinkle over cheesecake
  12. Microwave 3 Tbps cookie butter for 30 seconds, stir and drizzle over cheesecake.