Instant Pot Golden Oreo Cheesecake Recipe
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4.0
6 reviews
Good
Instant Pot Golden Oreo Cheesecake Recipe
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Sweet, creamy, and crunchy all at the same time, this Instant Pot Golden Oreo Cheesecake with the creamy cheesecake filling, topped with crunchy golden Oreos, is a dream dessert that is super easy to make in your Instant Pot.
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Ingredients
Crust:
- 1 ¼ cups golden Oreo crumbs
- 3 tablespoons butter melted
Cheesecake filling:
- 3 packages cream cheese room temperature
- ¾ cup granulated sugar
- 3 Tablespoons flour
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 eggs
- 2 Golden Oreos for topping
Instructions
- Preheat your oven to 350 degrees and prepare a 7.5” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding about 15 Oreos to a food processor and pulse until you get about 1 ¼ cup of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides—Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 2-3 minutes.
- Slowly pour the heavy cream and vanilla extract with the mixer on low speed. Mix on high speed for 1-2 minutes. Scrape the sides and bottom of the bowl and mix additionally if necessary.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Cover the springform pan entirely with aluminum foil and seal around the top to remove any extra moisture.
- Add the trivet and one cup of water in the Instant Pot inner liner pot. Place the cheesecake on top of the trivet.
- Place the lid on sealing and set your Instant Pot to manual high pressure for 45 minutes. When it has completed its 45 minutes of pressure cooking, allow it to release pressure naturally.
- After the natural release is complete, open the pot and carefully remove the cheesecake. Allow the cheesecake to cool uncovered on a wire rack. When completely cooled, place the cheesecake in the refrigerator for at least 6 hours or overnight.
- Top with crushed golden Oreo cookies and serve!
Notes
- Keep refrigerated in an airtight container for up to three days.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
45g
(15%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
79mg
(26%)
Sodium
703mg
(29%)
Potassium
270mg
(8%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
454IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
315mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 703mg | 29% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 315mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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