Our Special Facebook Live Event – With Girl Scouts and Cookies!
A slightly decadent cheesecake made with Thin Mint Girl Scout cookies as the base!
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Our Special Facebook Live Event – With Girl Scouts and Cookies!
A slightly decadent cheesecake made with Thin Mint Girl Scout cookies as the base!
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time | Passive Time |
| 35minutes | 15 minutes |
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Ingredients
- 12-14 Thin Mint Girl Scout Cookies
- 2Tablespoons buttermelted
- 28 oz. packages cream cheeseroom temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup sour creamroom temperature
- 1teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 1/2cup bittersweet chocolate chipsor mini chips
- 1cup waterfor bottom of liner of Instant Pot
Instructions
- 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.
- Spray a 7 inch springform pan with cooking spray.
- 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.
- 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.
- 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.
- 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.