Oreo Cheesecake Made In The Instant Pot
Who knew eating Oreo’s could get even better! This Oreo cheesecake recipe that is made in the Instant Pot is not only easy to make it is OH SO good!
Oreo Cheesecake Made In The Instant Pot
While there are tons of different ways to make a cheesecake and I cover lots of them on this site, I find making it in the Instant Pot is one of the easiest.
When you make it in the Instant Pot or another pressure cooker, it cooks faster and you just don’t have to worry about babysitting it. You can pop it in and walk away.
If you are an Oreo fan then you will fall in love with this Oreo cheesecake recipe. It is a great combination of the taste of cheesecake and Oreo’s.
This recipe makes a 7.5-inch cheesecake. Depending on how large you slice it will depend on how many slices you get. I say it can serve 6-8 pretty easy giving each a pretty nice size slice.
Here are a few other Instant Pot cheesecake recipes to try.
- Instant Pot Nutella Cheesecake Recipe
- Cookie Dough Cheesecake
- Instant Pot Lemon Cheesecake With Lemon Curd Topping
- Instant Pot Classic Cheesecake Recipe
Storing The Cheesecake:
You can store this in the fridge for up to one week. Just be sure that it is covered/wrapped well.
Cheesecake is one of those desserts that also freeze well. So if you are wanting to make this ahead of time to have on hand you could also freeze cheesecake like this one.
I just recommend that you slice the cheesecake before you freeze it. That means you could take a slice out as needed. You also want to make sure to freeze it in an airtight container.
How To Make This Cheesecake:
Spray a 7.5-inch springform pan with baking spray. Make sure you get the bottom and the sides. Set aside.
In a food processor or mixing bowl crush 15 cookies into crumbs.
Then add melted butter and mix well.
Dump the crumb mix into the greased pan. Press down on the crumbs to pack them on the bottom as well as about halfway up around the sides.
Place pan in the freezer.
In mixing bowl or food processor beat cream cheese until smooth. Then add sugar, and cornstarch and beat until the mixture is light and fluffy.
Scrape down the sides so that everything gets mixed well.
Add in the heavy cream and beat on low until blended. Scrape the sides and bottom again.
Add the eggs and vanilla and mix well.
Now stir in half the chopped cookies. You want to stir these and not beat as we want them to stay chunky.
Carefully pour the cheesecake batter into the prepped pan. Place the rest of the chopped cookies on the batter.
Cover the pan with foil.
Cooking Directions:
Lay the metal trivet the bottom of the Instant Pot. Add 1 1/2 cups of water.
Carefully place the cheesecake pan on top of the trivet.
Push manual and adjust the pressure to high. Cook for 32 minutes.
When it beeps that it is finished, let the pressure release naturally for about 20-30 minutes.
Remove the cheesecake from the Instant Pot and place the pan on a cooling rack. Allow cooling on the counter for about 1 hour.
Then place the cheesecake still in the pan to the fridge. Allow to chill for at least 6 hours or overnight.
Ganache Directions & Topping:
Add heavy cream to a medium-size microwave-safe bowl. Put the bowl in the microwave for 45 seconds. (Or until it begins to bubble.)
Add the chocolate chips to the hot cream. Set the bowl aside for about 1 minute.
Then slowly stir the mixture until all is totally blended.
If all the chips are not totally melted microwave for another 20 seconds. Stir. Repeat these last 2 steps as necessary until fully melted and mixed. If too thin add more chips. If the mixture is too thick add more cream.
Remove cheesecake from the pan on to a serving plate. Carefully pour the ganache over the cheesecake.
Garnish with chopped Oreo cookies. You can also do as I did and pipe some chocolate frosting around the edge if you want.
Set the cheesecake aside allowing the ganache to harden before cutting and serving.
Oreo Cheesecake Made In The Instant Pot
Ingredients
Crust:
- 15 Oreo Cookies
- 3 Tbsp Butter melted
Cheesecake Filling:
- 16 oz Cream Cheese room temp
- 1/2 Cup Sugar
- 1 Tbsp Cornstarch
- 3 Large Eggs room temp
- 1/2 Cup Heavy Cream room temp
- 1 Tsp Vanilla
- 10 Oreo Cookies chopped in large chunks
Ganache & Topping:
- 1/3 Cup Heavy Cream
- 1 Cup Chocolate Chips
- 8 Oreo Cookies chopped
- Chocolate Frosting optional
Instructions
- Spray a 7.5-inch springform pan with baking spray.
- In a food processor or mixing bowl crush 15 cookies into crumbs.
- Add melted butter and mix well.
- Dump the crumb mix into the greased pan. Press down on the crumbs to pack them on the bottom as well as about halfway up around the sides.
- Place pan in the freezer.
- In mixing bowl or food processor beat cream cheese until smooth. Then add sugar, and cornstarch and beat until the mixture is light and fluffy.
- Scrape down the sides so that everything gets mixed well.
- Add in the heavy cream and beat on low until blended. Scrape the sides and bottom again.
- Add the eggs and vanilla and mix well.
- Now stir in half the chopped cookies. You want to stir these and not beat as we want them to stay chunky.
- Carefully pour the cheesecake batter into the prepped pan. Place the rest of the chopped cookies on the batter.
- Cover the pan with foil.
Cooking Directions:
- Lay the metal trivet the bottom of the Instant Pot. Add 1 1/2 cups of water. Carefully place the cheesecake pan on top of the trivet.
- Push manual and adjust the pressure to high. Cook for 32 minutes.
- When it beeps that it is finished, let the pressure release naturally for about 20-30 minutes.
- Remove from the Instant Pot and place pan on a cooling rack. Allow cooling on the counter for about 1 hour.
- Place the cheesecake still in the pan to the fridge. Allow to chill for at least 6 hours or overnight.
Ganache Directions & Topping:
- Add heavy cream to a medium-size microwave-safe bowl. Put the bowl in the microwave for 45 seconds. (Or until it begins to bubble.)
- Add the chocolate chips to the hot cream. Set the bowl aside for about 1 minute.
- Slowly stir the mixture until all is totally blended.
- If all the chips are not totally melted microwave for another 20 seconds. Stir. Repeat these last 2 steps as necessary until fully melted and mixed.
- If too thin add more chips. If the mixture is too thick add more cream.
- Remove cheesecake from the pan on to a serving plate. Carefully pour the ganache over the cheesecake.
- Garnish with chopped Oreo cookies. You can also do as I did and pipe some chocolate frosting around the edge if you want.
- Allowing the ganache to harden before cutting and serving.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
