Our Special Facebook Live Event – With Girl Scouts and Cookies!

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    On Friday, February 23, the Quick and Carry Kitchen team is taking our show on the road, for the very first time!

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    Our Special Facebook Live Event - With Girl Scouts and Cookies! Yum
    A slightly decadent cheesecake made with Thin Mint Girl Scout cookies as the base!
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Lunch
    Cuisine American
    Prep Time 20 minutes
    Cook Time 35 minutes
    Passive Time 15 minutes
    Servings
    people
    Ingredients
    Course Lunch
    Cuisine American
    Prep Time 20 minutes
    Cook Time 35 minutes
    Passive Time 15 minutes
    Servings
    people
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Make sure all your ingredients are at room temperature. Place one cup of water and a trivet in the bottom of the liner of the Instant Pot.
    2. Spray a 7 inch springform pan with cooking spray.
    3. Put the cookies into a plastic baggie and crush with a rolling pin or a heavy pan. Combine the crushed cookies with the melted butter. Eat some Thin Mint cookies while you are doing this step. Press the cookie mixture into the prepared pan, making sure to pat it down well. Freeze the crust for 15 minutes.
    4. Using a stand mixer or a food processor, combine the cream cheese, sugar, and salt. Add eggs, one at a time. Add the sour cream, and mix just until combined. Stir in the extracts and the chocolate chips.
    5. Pour the cheesecake batter into the the prepared pan. Eat some Thin Mints again now. Cover the pan tightly with foil. Place the pan on a foil sling and lower the pan on to the trivet. Set the manual/pressurecook buttons to 35 minutes. Lock and seal the lid, making sure your toggle is set it sealing. As soon as the cake is done cooking, turn off the Instant Pot and let the pressure release naturally.
    6. When the pressure is released, use the foil sling to life the cheesecake out of the pot. Carefully remove the foil, and if any moisture has gathered on the top of the cake, simply pour it off. Allow the cake to cook for one hour. Cover the pan with plastic wrap, and then firmly cover with tin foil again. Chill over night. When ready to serve, use a hot knife - run it under hot water for a minute - and run the knife around the outside of the cake to loosen the edges. Carefully remove the side, and cut and serve.
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    We are going to Leland, Michigan, to visit the local Girl Scouts, who are getting their cooking badge by learning how to cook using an Instant Pot.  We are going to do two of our favorite recipes with them – Nordstrom’s Tomato Basil Soup and Spaghetti. Since it is also Girl Scout cookie time here, we are making a Thin Mint Cheesecake to take with us to surprise the girls.

    This recipe comes to us from Julie Hahn over at InstantlyDelicious.com. Julie always has great recipes and this is no exception. Truth be told, would anything made with Thin Mints be bad?

     

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