Oreo Cheesecake
By :Party In An Instant Pot Cookbook
instant pot, instant pot recipes, instant pot dessert recipe, instant pot cheesecake recipe
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We have a love hate relationship with this cheesecake. We hate how much we love it.
instant pot, instant pot recipes, instant pot dessert recipe, instant pot cheesecake recipe
Votes: 2
Rating: 2.5
Rate this recipe!
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
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
instant pot, instant pot recipes, instant pot dessert recipe, instant pot cheesecake recipe
Votes: 2
Rating: 2.5
Rate this recipe!
Instructions
  1. Make crust: Grease a 6 inch springform pan with cooking spray. In a medium bowl, combine 1 1/2 cups crushed Oreos, melted butter, and a pinch of salt until mixture is the texture of wet sand.
  2. Press mixture into bottom and up the side of the pan. Freeze for 20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with Cool Whip, more Oreos, and chocolate syrup.
6 replies
  1. Hometowngirl08
    Hometowngirl08 says:

    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?

  2. Odie812
    Odie812 says:

    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!

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