Instant Pot Snickerdoodle Cheesecake

4.92 from 25 votes

Instant Pot Snickerdoodle Cheesecake

Creamy and smooth snickerdoodle cheesecake made in the Instant Pot with the traditional flavors of vanilla and cinnamon. Made with a snickerdoodle cookie crust.

Prep Time10

Cook Time38

Additional Time15

Total Time1 3

Course: Dessert

Cuisine: American

Keyword: cheesecake, cookies, dessert, snickerdoodle

Servings: servings

Calories: 487kcal

Equipment

Ingredients

Snickerdoodle Crust

1 cup snickerdoodle cookies crushed
2 teaspoon granulated sugar
2 tablespoon unsalted butter melted

Cheesecake Filling

16 oz cream cheese room temperature
1 cup granulated sugar
1 teaspoon cornstarch
2 eggs room temperature
¼ cup heavy whipping cream room temperature
2 teaspoon vanilla extract
½ tablespoon ground cinnamon

Homemade Cinnamon Whipped Cream

1 cup heavy whipping cream
1 tablespoon cornstarch
2 tablespoon granulated sugar
¼ teaspoon vanilla extract
¾ teaspoon ground cinnamon

Instructions

Preheat the oven to 325°F
Combine the snickerdoodles and granulated sugar in a food processor.
Process the cookie mixture until it is a fine crumble.
Add the melted butter and pulse to combine.
Prepare 7" springform pan by lining with parchment paper or greasing bottom and sides.
Pour the cookie mixture into the pan and use the bottom of a cup or measuring cup to spread the crust evenly on the bottom and up the sides of the pan.
Place in the preheated oven for 12 minutes.
Meanwhile, blend together the room temperature cream cheese and the granulated sugar using a hand mixer or food processor.
Add in the heavy cream, cornstarch, vanilla extract, and the ground cinnamon.
Beat to combine well.
Add in the eggs one at a time, careful not to overbeat. Pulse quickly until just combined.
Pour the cheesecake batter into the prebaked crust.
Gently tap the springform pan on the counter to release and pop any bubbles that may have formed in the batter.
Add 1 cup of water to the Instant Pot and place the springform pan in the liner either using a homemade sling and trivet or a silicone sling.
Close the lid and vent.
Set the Instant Pot to MANUAL/PRESSURE COOK for 38 minutes.
Allow the pot to naturally release pressure for 15 minutes before removing the lid and placing the cheesecake to cool.
Allow the cheesecake to cool before placing it in the refrigerator to chill for 24 hours.
To make the homemade whipped cream, combine the heavy whipping cream and sugar.
Beat until frothy.
Add in the cornstarch, vanilla extract, and ground cinnamon until a whipped cream consistency.

Notes

Room temperature ingredients prevent overbeating and will result in a smooth and creamy cheesecake.

The cornstarch in both the cheesecake and the whipped cream helps stabilize the ingredients.

Nutrition