Instant Pot Oreo Cheesecake
User Reviews
4.5
Instant Pot Oreo Cheesecake
Description
The crust is prepared by finely grinding Oreo cookies and combining them with melted butter, then pressing the mixture into the base of a 7-inch springform pan, chilled to set while making the filling. The cheesecake filling blends room temperature cream cheese with sugar, eggs, heavy cream, vanilla, and flour for structure. Chopped Oreos are folded into the smooth batter. The filling is poured over the crust, covered, and pressure-cooked in an Instant Pot using a sling or foil to handle the pan safely.
Cooking in the Instant Pot produces a moist, dense cheesecake with embedded Oreo chunks providing texture and chocolate flavor contrasts. The topping, made from cream cheese, sugar, and whipped heavy cream, adds a fluffy, sweet layer crowned with mini Oreos for decoration and added crunch.
Serving after chilling and careful removal from the pan yields a rich, layered dessert suitable for Oreo lovers. The room temperature cream cheese is key to avoiding lumps and achieving smoothness. Modifications in pan size or Instant Pot volume may require cooking time adjustments.
Ingredients
Crust
- 12 Oreo cookies
- 2 Tablespoon butter melted
Filling
- 16 ounces cream cheese room temperature
- 1/2 cup sugar
- 2 egg
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 1 Tablespoon flour
- 8 Oreo cookies
Topping
- 4 ounces cream cheese room temperature
- 1/4 cup sugar
- 1 cup heavy cream
- 1 cookies mini Oreo, bag
Instructions
Crust
- Put all 12 Oreo cookies in a food processor and process until they are fine crumbs.
- Mix the melted butter into the Oreo crumbs. Press the cookie crumb mixture into the bottom of a 7 inch springform pan, completely covering the bottom.
- Put the prepared springform pan in the freezer while you make the filling.
Cheesecake Filling
- Put the ROOM TEMPERATURE cream cheese in an electric mixer and beat until smooth.
- Add the sugar and mix well.
- Add the eggs one at time, beating completely after adding each one and scraping down the bowl as necessary.
- Add the heavy cream, vanilla and flour and mix until smooth.
- Coarsely chop the 8 Oreo cookies. Fold them by hand into the cheesecake filling.
- Take the springform pan out of the freezer and pour the filling in it. Cover the top with a piece of foil.
Baking the Cheesecake
- If you don't have an Instant Pot sling fold a long piece of foil into a sling to fit underneath the springform pan and allow you to lift it in and out of the Instant Pot without spilling it.
- Put 1 1/2 cups of water in the Instant Pot along with a trivet to set the springform pan on.
- Use the sling to carefully lower the springform pan onto the trivet.
- Put the lid on the Instant Pot, making sure you are using a sealing ring that won't transfer any odors to the cheesecake.
- Close the lid and make sure the vent is closed. Set the Instant Pot on Manual, high pressure, for 35 minutes.
- When the Instant Pot is done let the pressure release naturally for 10 minutes. Then manually release any remaining pressure.
- Take the lid off and use the sling to carefully lift the spring form pan out. Take the foil off the cheesecake and let it cool to room temperature (about 2 hours). Keep it in the springform pan.
- Refrigerate the cheesecake in the springform pan for at least 8 hours.
- Run a sharp knife around the edge of the pan to loosen the side. Then unlatch the springform pan and take the ring off.
Oreo Cheesecake Topping
- In an electric mixer beat the room temperature cream cheese until it is smooth.
- Add the sugar and mix well. Then add the cream and beat until soft and fluffy.
- Fill a pastry bag with the cream cheese mixture and pipe it around the edge of the cheesecake. You can also spread it over the top if desired to hide any cheesecake cracks.
- Place mini Oreo cookies around the edge of the cake and in the middle if desired.
Notes
- Ensure cream cheese for filling and topping is at room temperature to avoid lumps in the cheesecake.
- Mini Oreo cookies can be found in snack packs at convenience stores; they add texture and garnish.
- This recipe uses a 7-inch springform pan suitable for a 6-quart Instant Pot; adjust timing and water if using different sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1004 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1004kcal | 50% |
| Carbohydrates | 89g | 30% |
| Protein | 12g | 24% |
| Fat | 69g | 106% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 647mg | 27% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
| Vitamin A | 2118IU | 42% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 143mg | 14% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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