Welcome to Guns And Cheesecake

A few crucial things before you get started..

Make sure the cream cheese is at room temperature before you get started. ( it’s really important ) 

Use a hand mixer... I tried using my big kitchen aide mixer and it just doesn’t work the same. The results are very different between the two mixers. USE THE HAND MIXER. 

Don’t over mix things, just mix enough to get it all blended. Over mixing gets to much air in the mixture. 

*disclaimer- these are not my original recipes, I found these in different places and experimented and modified them to my liking. 

I use a Crockpot Express pressure cooker, but recipe works with most any of the brands. 

Crust

20 Oreo Cookies with filling ( you can also do a graham cracker crust if this is to much chocolate ) 

Filling:

• 2 packs room temp cream cheese Philadelphia is best 8oz each
• ½ cup sour cream
• 6 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 2 eggs
• 4 oz semi sweet melted chocolate ( I like to use ghirardelli )  
• 1 tsp vanilla
• Ganache for topping:
• ½ cup chocolate chips
• ½ cup heavy whipping cream

Instructions

Ganache for topping:

• ½ cup chocolate chips ( i also used some hazel nut chocolate with mine )
• ½ cup heavy whipping cream

How Do I Make an Oreo Crust?

• Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
• Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup.
• Place in the freezer until the filling is ready.
• To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
• Add in your sugar and mix until just combined.
• Add in sour cream and mix until just combined, being careful not to over mix.
• Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
• Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
• Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step
• I like to gently tap the mixture in the pan on the counter, it floats any air bubbles you may have in mixture to the top. 
• Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.
• TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
• Place your pan in your pot, and place the lid on, and make sure it is sealed.
• Place on high pressure for 35 minutes.
• After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
• Once your cheesecake has set overnight. Make your ganache topping by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.

A few crucial things before you get started..

Make sure the cream cheese is at room temperature before you get started. ( it’s really important ) 

Use a hand mixer... I tried using my big kitchen aide mixer and it just doesn’t work the same. The results are very different between the two mixers. USE THE HAND MIXER. 

Don’t over mix things, just mix enough to get it all blended. Over mixing gets to much air in the mixture. 

*disclaimer- these are not my original recipes, I found these in different places and experimented and modified them to my liking. 

I use a Crockpot Express pressure cooker, but recipe works with most any of the brands. 

Crust

• 10 (120g) graham crackers, finely ground
• 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
• 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)

Mix all ingredients to form the crust. 

Cheesecake Batter (7 inches x 3 inches)

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup (133g) white sugar
• 1/2 cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract

PREPARATION

Place cream cheese, eggs, sour cream on counter-top to reach room temperature. This is critical. 

Then, melt the unsalted butter.

Highly recommend a hand mixer... 

lightly fluff the cream cheese with hand mixer then slowly add other ingredients. Mix till smooth, bunt don’t over mix. 

Pour mixture into springform with crust. 

Cook at high pressure for 26 minutes with a natural release of 7 minutes. Remove and cool. Place in fridge for at least 12 hours 

love flan... love cheese cake?!

this little gem gives you a taste of both worlds..

a couple important notes:

DO NOY USE a Spring Pan

use a more traditional cake pan that won't leak while looking.

• ½ can evaporated milk ½ of a 12 fluid ounce can, 6 fluid ounces
• 1 can sweetened condensed milk 
• 3 eggs
• 4 ounces cream cheese cubed, ½ of an 8-ounce package

Dump all the above in blender and mix till a nice liquid forms

• ½ cup granulated sugar

this part must be done on a stove top, over medium heat, cook sugar until a golden brown.

pour the caramel mixture into your baking dish, thoroughly coat the bottom of the pan and about 1/2 inch up the side. pour  your flan mixture in to dish. You need to cover the dish tightly  with foil and then place in to your pressure cooker.

• 3 cups water
• place your metal rack spacer at bottom of pot ( so the pan doesn't sit in water )
• 
  

cook at high pressure for 14 minutes with a manual release of pressure of 7 minutes.

cool on counter for 45 minutes, then move to fridge over night.

take a knife to the edge to loosen the flan, then place a plate on top and flip over on to the plate. 

enjoy! 

Crust20 Oreo Cookies with filling ( you can also do a graham cracker crust if this is to much chocolate ) Filling:

• 2 packs room temp cream cheese Philadelphia is best 8oz each
• ½ cup sour cream
• 6 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• teaspoon  of  abuelita  Mexican  Chocolate  powder  
• 2 eggs
• 4 oz semi sweet melted chocolate ( I like to use ghirardelli )  
• 1 tsp vanilla
• Ganache for topping:
• ½ cup chocolate chips
• ½ cup heavy whipping cream
• teaspoon  of  Abuelita  Mexican  Chocolate  powder  

InstructionsGanache for topping:

• ½ cup chocolate chips ( i also used some hazel nut chocolate with mine )
• ½ cup heavy whipping cream
• teasppon  of abuelieta  Mexican  chocolate  powder  

How Do I Make an Oreo Crust?

• Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
• Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup.
• Place in the freezer until the filling is ready.
• To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
• Add in your sugar and mix until just combined.
• Add in sour cream and mix until just combined, being careful not to over mix.
• Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
• Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
• Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step
• I like to gently tap the mixture in the pan on the counter, it floats any air bubbles you may have in mixture to the top. 
• Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.
• TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
• Place your pan in your pot, and place the lid on, and make sure it is sealed.
• Place on high pressure for 35 minutes.
• After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
• Once your cheesecake has set overnight. Make your ganache topping by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.