Instant Pot Oreo Cheesecake
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
8 hrs
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Total Time
8 hrs 50 mins
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Servings
6 servings
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Course
Cake
Instant Pot Oreo Cheesecake
Description
Instant Pot Oreo Cheesecake starts with a crust of crushed Oreo cookies mixed with melted butter pressed into a 7-inch springform pan, chilled briefly to set. The filling is prepared by beating room temperature cream cheese with sugar until smooth, incorporating eggs one at a time, then mixing in flour, heavy cream, vanilla, and coarsely chopped Oreos folded in gently to maintain texture.
The cheesecake is covered with foil and cooked in the Instant Pot using a water bath and a trivet, yielding a tender, creamy set with a slight wobble at the center when done. This method combines moist heat and pressure to cook evenly without dry edges. After cooking, it is chilled thoroughly to firm up before serving.
The cheesecake can alternatively be baked in a water bath in a conventional oven. In that case, the edges will appear set while the center remains slightly soft. Resting it in the cooling oven helps to prevent cracking. The final dessert showcases a balance of creamy cheese and chocolate cookie chunks throughout.
Tips include wrapping the springform pan bottom to avoid leaks in the Instant Pot, using room temperature ingredients for smooth batter, and allowing sufficient chill time before serving for best texture. Adjustments to cook time impact the creaminess of the final product.
Ingredients
- 12 Oreo cookies crushed into crumbs, whole
- 2 tablespoons butter melted, salted
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- 2 egg room temperature, large
- 1 tablespoon all-purpose flour
- ¼ cup heavy cream
- 2 teaspoons vanilla extract pure
- 8 Oreo cookies coarsely chopped, whole
- 1 cup Whipped Cream or whipped topping
- 8 Oreo cookies coarsely chopped, whole
- chocolate sauce optional
Instructions
- Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
- In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
- Place pan in freezer for 10-15 minutes.
- In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
- Cover the top of the pan with a piece of foil.
- Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
- Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan with ease.
- Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
- Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 35 minutes.
- When the Instant Pot beeps, hit the "Keep Warm/Cancel" button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
- Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
- Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
- Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes
- To bake without an Instant Pot, use a water bath in the oven at 350°F for 40-45 minutes; edges should be set with center slightly jiggly.
- After baking, rest cheesecake in cooling oven with door ajar for 1 hour to prevent cracks.
- Chill cheesecake in the refrigerator at least 8 hours before serving for best texture.
- Use room temperature ingredients to ensure smooth cheesecake batter without lumps.
- Cook time reduced from 40 to 35 minutes to achieve creamier consistency.
- Wrap springform pan bottom tightly in foil to prevent water leakage into batter when cooking in Instant Pot.
User Reviews
Overall Rating
4.4
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