Instant Pot Oreo Cheesecake




Can you believe this Oreo Cheesecake was made in the Instant Pot?


Directions for both IP and oven are provided below.


To make a regular cheesecake, substitute Oreo cookies with crushed graham crackers with 3 Tablespoons of melted butter for the crust. The filling is the same (minus cookies) and you can top with berries.


** Tips for a successful cake:

- Filling ingredients need to be at room temperature  - Don't over mix the eggs


Ingredients

Crust

12 Oreo cookies, crushed into crumbs (use food processor or ziplog and rolling pin)

2 Tablespoons butter melted


Cheesecake

16 oz cream cheese, room temperature

1/2 cup sugar

1/4 cup sour cream or heavy cream, room temperature

2 teaspoons vanilla

1 Tablespoon cornstarch or flour

¼ teaspoon salt

2 eggs, room temperature

4-5 Oreo cookies, chopped

Toppings: Crushed Oreo cookies and whip cream.


Directions

Grease a 6 or 7-inch spring form pan with cooking spray OR line bottom and sides of a cake pan with parchment paper.


In a bowl, mix together Oreo crumbs and melted butter. Press the crumbs evenly onto the bottom of the pan and a little up the side of pan.


Place in the freezer while you prepare the batter.

( FOR OVEN: BAKE FOR 10-12 MINS AT 350 DEGREES)


In a large bowl, beat cream cheese until smooth. Add in sugar and beat until combined. Add in sour cream, vanilla, cornstarch and salt and beat until combined. Add eggs, one at time, and beat just until blended (do not over-mix). Stir in chopped cookies. Pour batter into prepared pan. Tap pan on the counter to release any air bubbles.


Wrap the bottom of the pan with aluminum foil. (skip this step if using a regular cake pan vs a springform pan)

Pour 1 cup of water into the pressure cooker and place trivet in the bottom of the pot

( FOR OVEN: ADD 1 INCH OF WATER INTO ROASTING PAN AND PLACE SPRINGFORM PAN IN THE WATER BATH AND PLACE INTHE OVEN)


Cook on manual high pressure for 35 minutes and allow the pressure to release naturally.

(FOR OVEN: BAKE for 60-70 min at 350 degrees F)


Remove cheesecake. Using a paper towel, gently wipe the surface of the cheesecake if there is any moisture on the surface. Cool on a wire rack for about an hour.


Cover with foil and refrigerate for at least 4 hours or overnight.

Before serving, top with whip cream and remaining crushed Oreo cookies.

Culinary Adventures with MJ  

Email: mj@culinaryadventureswithmj.com

714-459-2180

Orange County, Caiifornia 

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