Ninja Foodi Stroopwafel Cheesecake

Using a 7 Inch Springform Pan

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A couple of weeks ago I was at a home store with my daughter and she picked up a package of Stroopwafels that she wanted to buy. I’ll be honest, I wasn’t sure what they even were! I had seen Stroopwafels as airplane snacks….and usually, airplane snacks are not very good. I gave in and let her buy them….and boy am I glad I did! Stroopwafels are delicious little chewy waffle cookie things that are sandwiched together with an ooey gooey caramelly filling. Ummmm….how the heck did I not know about these things sooner!!?? We ate the entire package in one sitting. Don’t judge…they were that good!

A couple of weeks later while at Costco, I came across a very large package of Stroopwafels and just had to buy them. I decided to turn some of these cookies into a cheesecake using my Ninja Foodi! This turned out to be a great decision! The combination of the caramel and creamy cheesecake turned out great but my favorite part has to be the chewy crust!

You will notice that my cheesecake recipe is made in the blender instead of stirring by hand. Why you ask? Because it’s super easy and creates a very smooth texture without any cream cheese lumps. Once I started putting cheesecake batter in the blender to mix it, I have not gone back! You will need to tap the cheesecake on the counter (in the pan) several times- about 10- before and possibly after baking it so that you remove as much air as possible.

Tips for making Ninja Foodi Stroopwafel Cheesecake:

1.Leave cream cheese, butter and eggs on the counter so that they are room temperature when you begin to make your cheesecake. If you use cold ingredients, your cheesecake will be lumpy.

2.Mix your ingredients in a blender and not a mixer. I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps. Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

3.Buy yourself some vanilla bean paste. It’s like vanilla extract but so much better! It’s a glorious combination of vanilla beans and vanilla extract. It’s the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I’m not sponsored by any vanilla bean paste companies. I just really LOVE vanilla bean paste!

4.If your cheesecake blooms and overflows the pan while cooking, DON’T PANIC!!! Simply tap the cheesecake (while still in the springform pan) on the counter before and after cooking. The cheesecake will settle back into the pan and as it cools you will see it continue to settle.

5.If you don’t have a silicone sling, you can use foil. Simply cut a piece of foil 18 inches long and fold it so in half and then in half again. You will end up with a piece of foil that is 18 inches long by 3 inches wide. Place the foil on the counter and place the springform in the middle. Carefully pick up the springform by holding the foil by the ends. You have a homemade sling!

Looking for more Ninja Foodi recipes? Check out some of our favorites!

Ingredients for making Ninja Foodi Stroopwafel Cheesecake:

Crust:

6 Stroopwafel cookies- about 6 ounces
3 tablespoons salted butter-melted
Pinch of salt

Cheesecake Filling:

24 ounces cream cheese- room temperature
3/4 cup white sugar
1 tablespoon vanilla-I highly recommend using vanilla bean paste!
3 tablespoons caramel sauce
1/4 teaspoon ground cinnamon
3 eggs

Cinnamon Frosting:

1/2 cup powdered sugar
2 ounces cream cheese- room temperature
1 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla-I highly recommend using vanilla bean paste!
pinch of salt

Directions for making Ninja Foodi Stroopwafel Cheesecake:

1 Make the crust!

Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand.
Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan. For easier release after cooking, you can line your springform pan with parchment paper (not waxed paper) before pouring in the crust ingredients. This is not necessary but can be done if desired.

2 Make the cheesecake filling:

Clean out your blender. You’re going to use it again. 🙂
Combine all cheesecake filling ingredients, except the eggs, in a blender and blend just until fully combined. Add the eggs once all ingredients have been combined. blend for an additional 5 seconds. Do not over mix. The more you mix the cheesecake filling once the eggs have been added, the more air that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined.
Pour all of the cheesecake mixture into the springform pan on top of the crust. Pan should be about 3/4 of the way full.
Tap the filled pan several times on the counter to eliminate all of the extra air. Cover the entire pan with aluminum foil. Be sure to cover the bottom and sides too.

3Pressure cook the cheesecake:

Place trivet or small metal rack into the pressure cooker along with 2 cups of water.
Place springform pan into your sling. I use the OXO Good Grips Sling and it works perfectly. If you don’t have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Ninja Foodi.
Gently place sling into Ninja Foodi onto trivet. Close Ninja Foodi lid and cook on high pressure for 40 minutes. Once timer beeps, let pressure natural release for 25 minutes. Release remaining steam and open lid.
Gently remove sling and cheesecake from the pressure cooker. Remove the foil. The center of the cheesecake will have a jiggly spot about the size of a half-dollar. If more of the center is jiggly, pressure cook for an additional 5 minutes. If the cheesecake has blossomed, gently tap on the countertop several times to remove additional air.
Using a knife, gently separate the cheesecake from the sides of the pan. You just want to make sure that it doesn’t stick once it’s cooled.
Cool on counter for about an hour and then place in the refrigerator. Cool cheesecake for at least 2 hours.

4 Make the cinnamon frosting:

Combine cream cheese and powdered sugar in an electric mixer. Beat until well combined and smooth.
Slowly add in heavy whipping cream, vanilla, salt, and cinnamon. Beat on high until stiff peaks form when you stop the mixer and lift the whisk out of the bowl. Use a piping bag if desired and frost chilled cheesecake. Serve and enjoy!

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