Recipe
Decadent Instant Pot Oreo Cheesecake Recipe
Published: April 1, 2024
This Oreo cheesecake recipe is my go-to for a quick, decadent dessert. It's creamy, rich, and the instant pot makes it a breeze. The crushed Oreo topping? That's the cherry on top!
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Welcome to my kitchen! Today, we're whipping up my favorite - an indulgent Instant Pot Oreo Cheesecake. This isn't just a cake; it's a creamy, crunchy symphony of flavors. The crushed Oreos blend beautifully with the rich cream cheese, and beneath all that decadence, a surprise Oreo crust awaits! Reward your taste buds; let's create edible magic with our Instant Pot!
Ingredients for a Decadent Oreo Cheesecake
- Oreo cookies: Provide a crunchy chocolate base and add a rich, chocolatey flavor to the cheesecake.
- Butter: Adds richness and helps bind the crust together for a delicious and sturdy base for the cheesecake.
- Cream cheese: Forms the creamy and tangy base of the cheesecake, providing a smooth and decadent texture.
- Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor.
- Vanilla extract: Infuses a warm and aromatic flavor into the cheesecake, complementing the sweetness and richness of the other ingredients.
- Eggs: Act as a binding agent, helping to set the cheesecake filling and provide structure to the dessert.
- Sour cream: Adds a tangy flavor and creamy texture to the cheesecake, enhancing richness and balancing sweetness.
- All-purpose flour: Helps to stabilize the cheesecake filling and prevent it from cracking during the cooking process.
- Crushed oreo cookies: Serve as a delicious and crunchy topping, adding extra texture and flavor to the finished cheesecake.
Did you know that adding a tablespoon of lemon juice to the cheesecake batter can enhance the flavor and give it a subtle tanginess that complements the sweetness of the Oreos? It's a simple trick that can take your dessert to the next level!
Read more: Instant Pot Cheesecake Recipe Guide
Essential Tools for Making an Instant Pot Cheesecake
- Instant Pot: Speeds up cooking process by using high pressure and steam to cook the cheesecake quickly and evenly.
- 7-inch Springform Pan: Essential for baking the cheesecake and easily removing it without damaging the delicate dessert.
Common Questions About Making an Oreo Cheesecake in an Instant Pot
Serves: 8 people
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients:
- 24 Oreo cookies
- 2 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/2 cup crushed Oreo cookies for topping
Instructions:
- Crush 24 Oreo cookies and mix with melted butter. Press into the bottom of a greased 7-inch springform pan.
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and flour until just combined. Pour the mixture over the crust.
- Cover the pan with foil and place on a trivet in the Instant Pot. Add 1 cup of water to the pot.
- Close the lid, set to sealing, and cook on high pressure for 35 minutes. Allow for a natural pressure release.
- Carefully remove the cheesecake and let it cool before refrigerating for at least 4 hours.
- Sprinkle crushed Oreo cookies on top before serving.
Nutritional value:
Per Serving in Calories: 450 kcal | Carbohydrates: 35 g | Protein: 6 g | Total Fat: 32 g | Saturated Fat: 16 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 4 g | Cholesterol: 105 mg | Sodium: 320 mg | Dietary Fiber: 1 g | Sugar: 25 g | Calcium: 80 mg | Potassium: 150 mg | Iron: 2 mg | Vitamin A: 400 µg | Vitamin C: 0 mg
Preparing and Storing Your Oreo Cheesecake for Later
Make Ahead Instructions
- Prepare the cheesecake as directed and let it cool completely.
- Cover the springform pan with plastic wrap and refrigerate for up to 2 days.
- When ready to serve, add the crushed oreo topping before serving.
Freezing Instructions
- After cooling, wrap the cheesecake (without the topping) tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before adding the crushed oreo topping and serving.
