This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
28g
whipped topping
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
1 container (8 ounces)
whipped topping
Utensils
Measuring Cups
Large Bowl
Stand or Hand Mixer
Step 1
Pour 1 cup water in the pot. Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
Step 2
In a large bowl, add the cream cheese and sugar to make the filling. With a hand or stand mixer, beat until smooth. Add the eggs and vanilla extract and continue to beat on medium speed until fully combined, then fold in the crushed cookies. Add the filling to the crust, then place the cheesecake pie on the tray.
Step 3
Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select STEAM & BAKE, set temperature to 300°F, and set time to 5 minutes. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before baking).
Step 4
When cooking is complete, the cheesecake will still be jiggly in the center. Carefully remove the tray and let the cheesecake pie cool for about 30 minutes. To give the cheesecake a firmer texture, refrigerate for 4 to 8 hours.
Step 5
When cheesecake is cool, top with whipped topping and decorate with more crushed cookies if desired.
Pour 1 cup water in the pot. Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
28g
whipped topping
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
1 container (8 ounces)
whipped topping
Step 2 of 5
In a large bowl, add the cream cheese and sugar to make the filling. With a hand or stand mixer, beat until smooth. Add the eggs and vanilla extract and continue to beat on medium speed until fully combined, then fold in the crushed cookies. Add the filling to the crust, then place the cheesecake pie on the tray.
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
28g
whipped topping
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
1 container (8 ounces)
whipped topping
Step 3 of 5
Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select STEAM & BAKE, set temperature to 300°F, and set time to 5 minutes. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before baking).
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
28g
whipped topping
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
1 container (8 ounces)
whipped topping
Step 4 of 5
When cooking is complete, the cheesecake will still be jiggly in the center. Carefully remove the tray and let the cheesecake pie cool for about 30 minutes. To give the cheesecake a firmer texture, refrigerate for 4 to 8 hours.
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
28g
whipped topping
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
1 container (8 ounces)
whipped topping
Step 5 of 5
When cheesecake is cool, top with whipped topping and decorate with more crushed cookies if desired.
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
28g
whipped topping
1 cup
water, for steaming
2 packages (2 cups)
cream cheese, room temperature
3/4 cup
granulated sugar
2
large eggs
2 tablespoons
vanilla extract
12
chocolate crème cookie sandwiches, crushed, plus more for topping as desired
9-inch prepared chocolate cookie crust, room temperature
