Instant Pot Oreo Cheesecake
Two weeks ago, we shared a recipe for basic Instant Pot Cheesecake that you can top with your choice of fresh fruits, pie topping, or sauces. We have received numerous requests from our readers for an Instant Pot Oreo Cheesecake, and today, we’re here to do just that!
Classic cheesecake sometimes does not sit well with kids, because some kids find that cheesecake has a slight tang from the cream cheese and sour cream, but Oreo Cheesecake, on the other hand, is ALWAYS a hit among both kids and adults!
And as stated before, you won’t have to be an expert on the water bath or “Bain Marie” method because the Instant Pot itself creates the water bath for you.
Instant Pot Oreo Cheesecake
Ingredients and Equipment Needed
We are going to need pretty basic ingredients: cream cheese, sugar, eggs, heavy cream, butter, Oreos, and vanilla extract.
For the equipment, of course, you will need your Instant Pot. We are using a 6-Qt one. Also, you will need a 7-inch round springform pan, a trivet (this is already included when you purchase the Instant Pot), and aluminum foil. To help create a smooth cheesecake batter, it is also highly recommended that you use a stand or an electric hand mixer.
An 8-inch springform pan will do if your Instant Pot is 8 quarts in capacity.
So How Is It Done?
To start, prepare your ingredients. Make sure all of them are in room temperature. The cream cheese needs to be full-fat. Low-fat cream cheese or cream cheese spreads will not give you a good quality, thick cheesecake.
Once your ingredients are ready, take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.
In a mixing bowl, combine the crushed Oreos, white sugar, and melted butter. Since the Oreos are already sweet, there is no need to add sugar to this crust mixture. Press the crust mixture onto the bottom of the springform pan and place it inside your freezer for about fifteen minutes to set.
In a large bowl and using the paddle attachment of your electric hand mixer or stand mixer, beat together the cream cheese until smooth and creamy. Add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.
Next, add in the heavy cream or sour cream, vanilla extract, and all-purpose flour or cornstarch and keep on beating for a few seconds until combined.
Add in the eggs one at a time and beat on the lowest speed setting. Overbeating the eggs will cause too much air bubbles, and these will cause your cheesecake to crack.
Scrape down the sides of the bowl after adding and mixing in each egg.
Lastly, fold in your crushed/chopped Oreos.
Once your cheesecake batter is ready, tap the mixer bowl on the counter up to three times so that some of the air bubbles will be released and go to the top.
Take out your springform pan from the freezer and pour the Oreo cheesecake batter into it. Cover the top of the pan tightly with aluminum foil, as well as the bottom.
Pour in one cup of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.
Seal the Instant Pot and Pressure Cook it on High for 40 minutes. Once done, allow it to complete a natural release for an additional 5 minutes. Then, do a quick release so any steam left could escape.
Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling. Once completely cooled, you can put your toppings. You can either use 5 Oreos cut in half, or 10 whole Oreos for a cheesecake with 10 wedges. Then, place it in the refrigerator for at least four hours, preferably overnight. The longer is sits in the fridge, the more flavorful your Instant Pot Oreo Cheesecake becomes.
When you are ready to slice the cheesecake, use a thin, sharp knife, and dip the knife in hot water before slicing. Wipe the knife clean after each slice.
You may also enjoy my Home Made Banana Bread in the Instant Pot HERE. Or you may enjoy our Instant Pot Dulce-de-Leche .
Instant Pot Oreo Cheesecake
Ingredients
- 1 cup crushed Oreos
- 4 tbsp melted unsalted butter
- 2 8-oz bar full-fat cream cheese room temperature
- 1/2-1 cup white sugar Use 1/2 cup of sugar for less sweet or a full cup for full sweet
- 1/2 cup chopped Oreo chunks
- 1/4 cup full-fat heavy cream/ or 1 cup sour cream We have tried it both ways. Both turned out great!
- 2 eggs large
- 2 tsp vanilla extract
- 1 tsp flour or 1 tbsp conrstarch
- 5-10 Oreos for topping
Instructions
- Take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.
- In a mixing bowl, combine the crushed Oreos and melted butter, and press it onto the bottom of the springform pan to form the crust. Place inside your freezer for about 15 minutes to allow it to set.
- In the bowl of your stand mixer, beat together the room temperature full-fat cream cheese using the paddle attachment until smooth and creamy.
- Next, add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.
- Add in the full-fat heavy cream, (or sour cream depending on your choice) vanilla extract, and all-purpose flour (or cornstarch) and continue beating for a few seconds until combined.
- Add in the eggs one at a time and beat on the lowest speed setting.
- Scrape down the sides of the bowl after adding and mixing in each egg.
- Tap the mixer bowl containing your cheesecake batter on the counter up to three times so that some of the air bubbles will be released and go to the top.
- Take out your springform pan from the freezer and pour the cheesecake batter into it.
- Cover the top of the pan tightly with aluminum foil, as well as the bottom.
- Pour in 375ml (1 cup) of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.
- Seal the Instant Pot and Pressure Cook it on High for 40 minutes.
- Allow it to complete a natural release for 5 more minutes.
- Do a quick release so any steam left could escape.
- Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling.
- Once completely cooled, place it in the refrigerator for at least four hours, preferably overnight.
- Top it with Oreos. For 10 slices, you can use 5 Oreos that have been cut in half, or 10 whole Oreos.
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Can you tell me where the 1/2 cup oreos go? Are they mixed in the cheesecake?