Rich Oreo crumble crust topped with a decadent and luxurious cheesecake middle and drizzles of caramel, melted chocolate, and of course coconut on top. This Instant Pot Samoa Cheesecake made with Ricotta cheese is probably the best cheesecake I have ever made. I know that is a bold statement, but honestly, it is one flavorful, creamy, and mighty delicious cheesecake that takes the cake for all other cheesecakes I have made! You get the rich flavors from a Samoa Girl Scout cookie but in the form of a creamy and smooth cheesecake that is topped with Samoa ingredients.
Have you noticed that depending on where you live in the world, you might better know the Girl Scout cookie by another name? I learned this a while back when I was talking about the love of Samoa cookies, and I was asked, “What is that?” At first, I thought they had never had the glorious goodness, but when I explained the cookie, they called it a Caramel Delight. Same goes for Tagalongs and Peanut Butter Patties, and Shortbread and Trefoils. So you might call this cake a Caramel Delights Cheesecake or Samoa depending on where you live. Either way, if you like the Girl Scout cookie, and cheesecake, this is a lethal combination that will bring you to your knees, thanking me for this glorious recipe!
Ricotta Cheese VS Cream Cheese
Many know that cream cheese is the base for most cheesecakes, but did you know you can also use Ricotta cheese? Ricotta cheese helps make the cheesecakes a bit more fluffy in texture, less dense, and not as sweet in flavor. So when I add the toppings for this Samoa cheesecake made with Ricotta cheese, it is the perfect amount of sweet. It helps bring the dish to a sweet and slightly tart combination, which is what makes it so delicious. If I were to use cream cheese in this cheesecake recipe, I think it could have the potential to be overkill on the sweet factor, and it wouldn’t taste as good. The Ricotta cheese adds a new flavor to the cheesecake that sets it apart from others, and I like my food to stand out when people devour it!
For the topping: To make homemade Caramel in your Instant Pot
Samoa Cheesecake made with Ricotta
Ingredients
- 8 oz Ricotta cheese
- 8 oz cream cheese
- 3/4 cup white sugar
- 2 eggs
- 4 oz sour cream
- 2 tbs cornstarch
- 3 tbs flour
- 1 tbs vanilla extract
- 2 cups crumbled Oreos
- 2 tbsp butter melted
- For the Topping:
- 1 can sweetened condensed milk
- 1 cup melted chocolate
- 1 cup shredded coconut
Instructions
Mix together cream cheese, ricotta cheese, and sugar.
- Add in eggs one at a time. Add in flour and cornstarch.
- Fold in sour cream.
mix together oreo crumbles and melted butter. Press into the bottom of a 7" springform pan
Pour your cheesecake mixture into the pan.
Place 1 cup of water in your instant pot.
create a foil sling around the pan and lower into your instant pot on top of a trivet.
Cook on manual high pressure for 40 minutes. Do a quick release.
Remove cheesecake and place in the fridge for 2-4 hours or until completely cool.
mix together coconut and caramel spread on top of cheesecake
drizzle melted chocolate on top
Recipe Notes
Make your own Caramel for topping in your instant pot https://www.adventuresofanurse.com/2016/12/04/instant-pot-homemade-caramel-dulce-de-leche/
Carol says
Oh my goodness-this is just what I’ve been looking for-I LOVE Ricotta cheesecake and have a recipe I’ve been using for it for years. SO happy to have the instructions to make it in the pressure cooker. Thanks so much! Found you on Melt In Your Mouth Monday-boy am I glad I did!
Have a great week,
Carol
Jan Orlowski says
Could you clarify where in the recipe to add the vanilla?
Linda says
How do you bake this without a quick pot??
Heather says
I made this recipe today. The cheesecake turned out to be beautiful, but did you leave out a sweetener? The filling was a little on the bland side. I added extra chocolate and caramel to compensate, but you had vanilla in the ingredients, but not in the directions.
Heather says
I made this last night. Did you forget the sugar for the recipe? The filling tasted rather bland. Also, the vanilla was not listed in the instructions.
Alix says
I agree with some other posters – this definitely needs sugar – the filling is pretty much savoury, even with the vanilla. How much sugar would you suggest adding?
Adventures of a Nurse says
I did not use sugar but I would only put like half cup
JC says
So what about vanilla then?
Paula says
Why do you need 2 7″ spring forms pans?
Joanne says
you don’t mention how you turn the can of sweetened condensed milk into a caramel topping.
Ann says
You share such delicious recipes but I cannot get them because you don’t
include email among your ways to share.
Jay says
This cheesecake looks delicious and I look forward to trying to make it very soon. However, I’m confused on one particular item. In the ingredients list, you include one can of sweetened condensed milk. Yet in your video nor in your instructions below, do you show using the sweetened condensed milk at all. Can I assume that I’m supposed to put it in with the ricotta cheese, cream cheese, etc.? Thanks
Jay Z says
This cheesecake looks delicious and I look forward to trying to make it very soon. However, I’m confused on one particular item. In the ingredients list, you include one can of sweetened condensed milk. Yet in your video nor in your instructions below, do you show using the sweetened condensed milk at all. Can I assume that I’m supposed to put it in with the ricotta cheese, cream cheese, etc.? Thanks
Martha A Tafoya says
can you make this in a regular oven?
Natasha says
I followed the directions but after 40 minutes the cheesecake is super wiggly in the middle. I assume it’s not cooked. I’m putting it back into the IP. I wonder what I did wrong.
Donna says
Just making this cheesecake right now. It has now been in the instant pot for 67 minutes. It is still runny and not cooked at all in the middle. Any suggestions as to what I have done wrong? I have used your recipes before and love them but this one stumps me.