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Fall Off the Bone Chicken
Oreo Cheesecake
| By : |
We have a love hate relationship with this cheesecake. We hate how much we love it.
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Passive Time | 5 hours |
| Servings |
6 servings
|
Ingredients
- Cooking Spray
- 26 Oreos crushed, divided, plus more for garnish
- 3 tbsp melted butter
- kosher salt
- 2 blocks cream cheese softened,
8 oz - 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 tbsp all-purpose flour
- 1 cup Water
- Cool Whip for garnish
- chocolate syrup for serving
Ingredients
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Instructions
- Make crust: Grease a
6 inch springform pan with cooking spray. In a medium bowl, combine1 1/2 cups crushed Oreos, melted butter, and a pinch of salt until mixture is the texture of wet sand. - Press mixture into bottom and up the side of the pan. Freeze for 20 minutes.
- Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Add vanilla, salt, and flour and beat until combined. Fold in remaining crushed Oreos. Pour batter on top of crust. Tightly wrap entire pan in two layers of foil.
- Pour water into Instant Pot and place trivet in the bottom. Put springform pan on top. Secure lid and set to Pressure Cook on High for 37 minutes. Let pressure naturally release for 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
- Remove cheesecake from the pot, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or overnight.
- Garnish with Cool Whip, more Oreos, and chocolate syrup.
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Mom
Yes?
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
This looks good! Could you use a pre-made oreo crust & mix cheesecake ingredients & then pour them into crust & cook it in the instant pot?
Didn’t cook all the way through.
Really good flavour, but it did not cook through in the allotted time – still jiggled all over. Wrapped it back up and returned to the pot to cook for another 10 mins, still not done; back in for another 5 mins, at which point it only jiggled in the centre – which is typically when I know it’s done (firms up while cooling). In the end – Yum!
I checked at the original time but it had not set yet in the center. By the end, ended up doubling the cooking time. End result was great. Will make again with the adjustments and will re-review.
Would I be able to make this and other cake type desserts in a 3 quart or should I get a 6 quart?
Double your cooking time. It was liquid after 37 minutes. Not jiggly….liquid.
This recipe came out perfect. No need to add to the 37 minute time. You have to let it cool for 1 hour a d then refrigerate for a minimum of 4 hours. It was delicious!
Please help me understand : What is a springform pan please?
Thanks!
Thank you, great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – http://bit.ly/33CmKvM
Time was off differently needs more on cook time
I cook my cheesecakes 50-60 minutes and natural release for 10 minutes then quick release. I read the recipe and knew 37 minutes was not going to cook it enough. But love the oreos in the middle!!
Do you wrap the foil on top of the pan
Great recipe, thanks! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K