Download on the App Store
93c6921c a937 4d03 b963 e4990d9cc5a1  2016 09 04 05 10 32
Jayna Moloney
Jayna Moloney

Speculoos cheesecake with an oatmeal cookie crust, whipped cream, and cookie butter crisp topping

Crust: 2/3c flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/4c butter, 1/3c brown sugar, 1 egg, 1/2c cookie butter, dash cinnamon, 1c oats… crisped in skillet and pressed into baking dish (reserve some for a layer/topping)

Cheesecake: whisk 16oz cream cheese with under 1/2c (~80g) brown sugar and a spoonful of spiced poached pear caramel sauce… whisk in 8oz Greek yogurt, 4oz creme fraiche, a spoonful of speculoos… whisk in 1 tbsp flour, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, 1/2 tsp coffee extract… whisk in 2 eggs

Pour 1/2 the cheesecake into prepared pan, add a full layer of oat mixture… add the rest of the cheesecake and sprinkle oat mixture around the edges

Cover loosely with foil, cook in instant pot for 35 min, natural release

#speculoos #cheesecake #dessert #InstantPot