Oreo Cheesecake

By: Party In An Instant Pot Cookbook

Oreo Cheesecake
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
6 servings, all-purpose flour, american, blocks cream cheese, chocolate syrup, contributed, cook 60 min, cooking spray, cool whip, dessert, granulated sugar, instant pot cheesecake, instant pot cheesecake recipes, instant pot recipes, kosher salt, large eggs, medium, melted butter, modern, more than 2 hours, oreos, packed brown sugar, prep 30 min, pressure cook, pure vanilla extract, sour cream, water

prep icon Prep Time
30 min
cook icon Cook Time
60 min

serving icon Servings
6 servings
Ingredients
  • Cooking Spray
  • 26 Oreos
  • 3 tbsp melted butter
  • kosher salt
  • 2 blocks cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1 tbsp all-purpose flour
  • 1 cup Water
  • Cool Whip
  • chocolate syrup
Instructions
  • Make crust: Grease a 6 inch springform pan with cooking spray. In a medium bowl, combine 1 1/2 cups crushed Oreos, melted butter, and a pinch of salt until mixture is the texture of wet sand.
  • Press mixture into bottom and up the side of the pan. Freeze for 20 minutes.
  • Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Add vanilla, salt, and flour and beat until combined. Fold in remaining crushed Oreos. Pour batter on top of crust. Tightly wrap entire pan in two layers of foil.
  • Pour water into Instant Pot and place trivet in the bottom. Put springform pan on top. Secure lid and set to Pressure Cook on High for 37 minutes. Let pressure naturally release for 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
  • Remove cheesecake from the pot, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or overnight.
  • Garnish with Cool Whip, more Oreos, and chocolate syrup.
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