Instant Pot Cheesecake

Who doesn’t love cheesecake? This cheesecake is so easy to make and turns out great in the instant pot.

Ingredients:
6 eggs
2, 8 oz packets of cream cheese
1 can of sweetened condensed milk
1 teaspoon of vanilla
20-30 Cookies crumbled
2 tablespoons of butter
2 tablespoons of coconut palm sugar
1 cup of melted chocolate chips for topping
Icing sugar sprinkled for topping

1) Add Oreo cookies to food processor and crush.
2) Add melted butter and sugar and blend well

3) Line 7-8 inch springform pan with parchment paper.
4) Add your Oreo-butter mixture to pan and press down and pat well to form crust. Put in the fridge while you continue with the recipe.

5) Add eggs, cream cheese, vanilla, condensed milk to food processor and blend well.

6) Pour mixture on crust.
7) Add 2 cups of water to Instant Pot and use a riser or shelf where the pan can sit above the water.

8) Make a foil sling around your pan so you can lift it out when done easily.
9) Cover the pan with foil and close the instant pot lid.

10) Set on high pressure, with sealed valve for 30 minutes. Natural pressure release for 15 minutes and then quick release.
11) Once done, let it sit out until cool and then put in the fridge overnight or for a few hours.
12) Melt chocolate chips and spread over chilled cake. Work fast because the chocolate will solidify quickly.
13) Decorate with cacao powder and icing sugar.

14) Keep refrigerated until ready to serve.
Serves approx 14 thin slices: Calories per serving: 384, Fat: 24.9g, Carbs: 33.7 g, Fiber: 2 g, Protein: 8.7 g, Sugars: 23.3 g, Sodium: 118.7 mg