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Parmesan Puffs 4 Ways
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Servings |
8 - 10 servings
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Ingredients
- 1/2 cup crushed graham cracker cookies
- 1 tbsp unsweetened cocoa powder
- 2 tbsp butter melted
- 12 oz cream cheese room temperature
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/8 tsp mint extract
- 3-4 drops green food coloring (or more to achieve desired color optional)
- 1 tbsp all-purpose flour
- 2 eggs room temperature
- 1 egg yolk room temperature
- 8 whole Oreo cookies coarsely chopped, regular or mint flavored
- 1 cup Water
- To Finish:
- 1 cup whipped cream or whipped topping
- 8 whole Oreo cookies coarsely chopped, regular or mint flavored
- Chocolate sauce for garnish
Ingredients
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Instructions
- Coat the inside of a
7 inch springform pan with nonstick spray, then line bottom and sides with parchment paper. - In a small bowl, combine graham cracker crumbs, cocoa powder and melted butter until uniform. Press evenly into the bottom of the springform pan (use the bottom of a measuring cup as a press). Place in the freezer for 10 minutes.
- Meanwhile, in a medium bowl, use a hand mixer to beat cream cheese and sugar for one minute. Add cream, sour cream, vanilla, mint extract, food coloring and flour and beat for one minute.
- Add all eggs and beat just until combined. Do not overmix. Fold in chopped Oreo cookies.
- Pour batter evenly into pan. Tap the pan on the counter several times to force any bubbles to the surface. Pop bubbles with a toothpick or fork.
- Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the springform pan on to the steam rack.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 35 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pan from the pot to a wire rack. Use a paper towel to soak up any water on top of the cheesecake.
- Allow to cool to room temperature, then remove the sides of the springform. Parchment will have wrinkled during cooking. Peel it back and re-wrap it around the cheesecake, smoothing the sides as you go. Cover and refrigerate at least 4 hours or overnight.
- Unwrap the cheesecake, remove pan bottom and parchment. Place cheesecake on a serving plate.
- Before serving, top with whipped cream, chopped Oreo cookies and a drizzle of chocolate sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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And a little more mint and if want more Oreos. I added one more.