Instant Pot Oreo Cheesecake is a decadent, creamy cheesecake baked in an Oreo crust and packed with crushed Oreo’s. This Oreo Cheesecake is the perfect size for a small family treat.
- “BAKING” A CHEESECAKE IN A PRESSURE COOKER
- DIFFERENCES BETWEEN TRADITIONAL BAKING AND INSTANT POT
- TIPS AND TRICKS TO MAKE A PERFECT INSTANT POT CHEESECAKE
- INGREDIENTS NEEDED TO MAKE AN INSTANT POT OREO CHEESECAKE
- HOW TO MAKE AN INSTANT POT OREO CHEESECAKE
- MORE INSTANT POT RECIPE YOU WILL LOVE!
“BAKING” A CHEESECAKE IN A PRESSURE COOKER
I know, I know, it sounds too good to be true, but I promise once you try making a cheesecake in your Instant Pot or pressure cooker you will never go back to the traditional way (or at least be hesitant).
Making cheesecakes in the Instant Pot is so easy and takes less time than the traditional oven method. It also reduces the risk of your cheesecake cracking since you are essentially steaming it, the environment will be very humid which will help prevent cracking in your cheesecake.
DIFFERENCES BETWEEN TRADITIONAL BAKING AND INSTANT POT
The number one thing I notice that is different is the texture, and it is definitely a good thing! The cheesecake comes out super creamy and more, dare I say it?….moist… that baking in the oven.
The second big thing I notice is the cracking on top. Now, I have been known as the cheesecake queen, so I know a thing or two about baking cheesecakes and how to prevent cracking while baking a cheesecake (and not using a water bath), but the Instant Pot makes it so effortless and they turn out perfect every time!
TIPS AND TRICKS TO MAKE A PERFECT INSTANT POT CHEESECAKE
There is only ONE con that I have come across when baking a cheesecake in the Instant Pot and that is.. soggy crust. HOWEVER, I have cleverly found a solution for that as well!
1. You want to make sure that you wrap the entire springform pan in aluminum foil. If not the top, for sure the bottom so no extra moisture gets to the crust.
2. Freeze your crust before you add in the filling.
3. DO NOT OVER MIX THE EGGS. This is a big thing I have learned from my research that could lead to a weird texture to your cheesecake. When you add in the eggs mix JUST until the yolk disappears into the batter and stop.
INGREDIENTS NEEDED TO MAKE AN INSTANT POT OREO CHEESECAKE
CREAM CHEESE– Please use Philadelphia cream cheese, you CAN use off brand but it does not turn out nearly as good. Just trust me, splurge.
SUGAR– Obviously, there is no good dessert without sugar
FLOUR– The flour in this recipe acts a thickening agent. You can also use cornstarch.
VANILLA EXTRACT– Gives that nice hint of vanilla goodness. If you can, use the real stuff. It does make a difference.
HEAVY WHIPPING CREAM– I tend to think of this as my secret ingredient. It makes the cheesecake so creamy and delicious.
EGGS– Also a thickening agent, and helps bind everything together.
OREO COOKIES- A given
HOW TO MAKE AN INSTANT POT OREO CHEESECAKE
Pulse the Oreo cookies in a food processor until you get a fine crumb, then add in the melted butter and pulse until combined. Pour into a 7″ springform pan (I use this one) and use your hand or the back of a spoon to pack into the bottom to form the crust. Pop in the freezer while you make the filling.
First cream the cream cheese either using a hand mixer or a stand mixer for 3-4 minutes or until nice and smooth.
Mix in the sugar and flour until combined.
Add the vanilla and heavy cream and mix on low speed until combined, then slowly increase to high for about 1 minute.
Mix in the eggs last, one at a time, and just until the yolks disappear into the batter.
Fold in 3/4 to 1 cup of Oreo Cookie crumbs after everything is mixed.
Pour into the prepared crust and tap gently on the counter to release any air bubbles. Cover the pan completely with aluminum foil.
Pour one cup of water into your pressure cooker and place the trivet inside. Place the cheesecake on top of the trivet and set your cooker to high pressure for 35 minutes and allow to naturally release.
Remove the cheesecake from the pressure cooker CAREFULLY! Allow to cool on a wire rack until room temperature. Refrigerate over night.
MORE INSTANT POT RECIPE YOU WILL LOVE!
- INSTANT POT STRAWBERRY CRUNCH CHEESECAKE
- INSTANT POT CHOCOLATE CRUNCH CHEESECAKE
- INSTANT POT FUNFETTI CHEESECAKE
- INSTANT POT KAHLUA CHEESECAKE
- INSTANT POT REESE’S CHEESECAKE
If you love this Instant Pot Oreo Cheesecake 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
- 1 1/2 cups Oreo crumbs
- 4 Tablespoons butter melted
- 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
- 1/2-1 cup crushed Oreo pieces
- 1/2 cup white chocolate chips
- 3 Tablespoons heavy whipping cream
- Preheat your oven to 350 degrees/F.
- Add Oreos to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
- 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 40 minutes and allow to naturally release.
- 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.
- Add the white chocolate and heavy cream into a microwave safe bowl and microwave at 30 second increments, mixing in between, until smooth. Cool for about 5 minutes.
- Once the cheesecake is set, pour the ganache on top and smooth. Top with whipped cream and crushed Oreo’s and serve.
- Store any left over cheesecake in the refrigerator for up to three days.