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Instant Pot Oreo Cheesecake Chocolate Cake

Instant Pot Oreo Cheesecake Chocolate Cake

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Yes. You read that correctly, I created an Instant Pot CHEESECAKE CAKE!

This Instant Pot Oreo Cheesecake Chocolate Cake includes a creamy cheesecake stuffed with Oreo pieces, sandwiched between two fudgy, moist chocolate cake layers, and topped with chocolate buttercream.

INSTANT POT OREO CHEESECAKE CHOCOLATE CAKE

I’ll admit, this cheesecake cake is WAY over the top and I am IN LOVE! AND you can make it all in your Instant Pot? I would say that is a win-win.

TIPS FOR A PERFECT CHEESECAKE CAKE

Tip #1: Make this recipe a day before you plan to serve. The cheesecake needs to set up in the refrigerator overnight and it is ideal if the cake is chilled as well. So prepare both cakes the day before you plan to assemble/serve.

Tip #2: Get THIS springform pan.. just trust me on this one.. I have tried SOO many spring forms for the Instant Pot and this one is by FAR my favorite.. so much so that I bought three. I used the same springform for the cake and the cheesecake, however you can use just a regular 7 inch cake pan for the cake.

Tip #3: Parchment paper is your friend for this recipe. Make sure you spray your pans very well with non-stick spray and line with parchment paper so you can easily remove the layers when assembling.

FREQUENTLY ASKED QUESTIONS

Q: Do I have to cover the entire pan with aluminum foil?

A: Yes, I recommend covering the top and bottom of the pan with foil to keep any extra moisture from getting to the cheesecake/cake.

Q: My cheesecake looks a little undercooked when I take it out of the Instant Pot. Is that normal?

A: Yes, when you first remove your cheesecake, it will look a little undercooked, that is ok! Let it cool completely and place it in the refrigerator overnight and it will be perfect the next day.

Q: All I have is a 6-inch springform, can I use that?

A: You can, however the cooking times will vary. Since the cheesecake and the cake will be thicker, I recommend adding on at least 10 minutes cooking time and adjust from there.

Q: What size Instant Pot do I use?

A: I use a 6 quart Instant Pot Duo– this one works perfect for me and my family of four.

ASSEBLY AND STORAGE

I don’t want to bore you with repeated step-by-step instructions, however, assembly is a little tricky for this one.

First and foremost, make sure your cake layers and cheesecake are chilled before trying to assemble.

Next, you want to torte the chocolate cake. You want to cut the cake in half horizontally by using a large serrated knife. I do this by putting the cake on my turntable, place the knife in the center of the side of the cake, and slowly rotate the turntable while keeping my arm firm against my side. You want to slightly apply pressure to the knife and keep turning the turntable until the knife cuts completely through. This is an easy way to get nice even and clean layers. HERE is a good tutorial video to help!

Find your serving plate or stand and place a little buttercream on the center of the stand and place your first layer of cake. Top with about 3/4 cup frosting and smooth into an even layer. Remove the form from the springform pan and invert the cheesecake on top of the cake layer. Remove the bottom of the pan and the parchment layer. Add more buttercream and top with the remaining cake layer. Cover the entire outside of the cake in buttercream.

If you wish, pipe a generous swirl of buttercream around the edges of the cake, and top with crushed Oreo’s.

Keep the cake stored in an airtight container in the refrigerator for up to three days. (if it lasts that long..)

EQUIPMENT USED FOR THIS RECIPE

If you love this Instant Pot Oreo Cheesecake Chocolate Cake as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!

Instant Pot Oreo Cheesecake Chocolate Cake

This Instant Pot Oreo Cheesecake Chocolate Cake includes a creamy cheesecake stuffed with Oreo pieces, sandwiched between two fudgy, moist chocolate cake layers, and topped with chocolate buttercream.
Prep Time 15 mins
Cook Time 1 hr 25 mins
Assembly 15 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American

Equipment

  • Pressure Cooker
  • 7-inch springform pan

Ingredients
  

Cake Layer

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

Cheesecake Layer:

  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 10 Oreo cookies crushed

Frosting:

  • 1 1/2 cups butter room temperature
  • 3/4 cup unsweetened cocoa powder
  • 4-5 cups powdered sugar sifted
  • 4 tablespoons heavy whipping cream
  • Oreos for topping

Instructions
 

Cake

  • Prepare a 7-inch springform pan by spraying generously with non-stick spray and add a round of parchment paper in the bottom of the pan and set aside.
  • Add 1/2 cup water into a microwave safe bowl and place in the microwave for 1 minute.
  • In the bowl of a stand mixer, equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder and salt. Whisk until all ingredients are combined.
  • Slowly pour in the milk, melted butter, egg, and vanilla extract into the dry ingredients and mix until there are no dry spots. Do not overmix.
  • With the mixer on low speed, slowly pour in the hot water and mix on low until fully combined. Increase the speed to high for about 1 minute.
  • Lay out a large piece of aluminum foil and place the springform on top. Pour the cake batter into the springform and cover the entire pan in foil. Use two pieces if needed.
  • Pour 1 1/2 cups of water into the bottom of the inner pot of your pressure cooker and place a trivet in the bottom. Place the springform on top of the trivet and place the lid on “sealing”.
  • Set your pressure cooker on high manual pressure for 50 minutes. Allow to naturally release for 12 minutes then manually release any remaining pressure.
  • Remove the cake form the inner pot and place on a wire rack. Immediately remove the foil and allow to cool completely.
  • Once the cakes are cool, place in the refrigerator.

Cheesecake Layer:

  • Prepare a 7-inch springform pan by spraying generously with non-stick spray and add a round of parchment paper in the bottom of the pan and set aside.
  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla and heavy cream and mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Fold in the crushed Oreo pieces with a spatula.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 35 minutes and allow to naturally release for 15 minutes.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Frosting:

  • In the bowl of a stand mixer equipped with a paddle attachment, cream the butter for 3-4 minutes until smooth and there are no lumps remaining. Scrape the sides and bottom of bowl.
  • Add the cocoa powder and mix until combined.
  • Add the powdered sugar, one cup at a time, fully combining after each addition. Scrape the sides and bottom of the bowl often.
  • With the mixer on low speed, slowly pour in the heavy whipping cream and mix on low until incorporated. Increase to high for 1-2 minutes.

Assembly:

  • Torte your cakes by cutting in half horizontally with a large serrated knife (see notes in post).
  • Add a spoonful of frosting to the center of the serving tray or stand and gently press the first layer of cake on top.
  • Add about 3/4 cup of frosting on top of the cake layer and smooth.
  • Remove the outside form from the springform pan and invert the cheesecake onto the cake layer. Remove the bottom of the pan and the parchment round. Add frosting on top of the cheesecake and smooth into an even layer.
  • Add the last cake layer and cover the entire cake with the remaining frosting. If you want to pipe on a design, reserve about 1 cup of frosting.
  • Use a large star tip (I use a Wilton 1M) to pipe a generous swirl of frosting around the edges of the cake.
  • Refrigerate until ready to serve.
  • Keep any leftovers in an air tight container in the refrigerator for up to three days.
Keyword Instant Pot Cakes, Instant Pot Cheesecake, Instant Pot Cheesecake Cake, Instant Pot Oreo Cheesecake Chocolate Cake

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