Instant Pot Oreo Cheesecake [VIDEO]
Instant Pot Oreo Cheesecake is the easiest cookies’n’cream cheesecake you can ever make. With an Oreo crust and crushed cookies mixed into the batter.
Instant Pot Cheesecakes are so easy to make and delicious. We love this Instant Pot Original Cheesecake which I like to top with a lot of fresh berries, and this Pumpkin Cheesecake is perfect for the holidays.
Best Instant Pot Oreo Cheesecake
Since I have tried my hands at making an Instant Pot Cheesecake I was hooked, just a few days after that, I was back in action making this Instant Pot Oreo Cheesecake that has been a huge success.
Making cheesecakes in my Instant Pot is probably one of my favorite things! I am just so pumped and excited that I don’t have to fear for cheesecake cracks, overcooked or sunk in the center cakes. The cheesecakes end up perfect all the time with no babysitting involved.
Why make the Instant Pot Oreo Cheesecake Recipe:
Making cheesecake in the pressure cooker is by far the easiest way to cook it perfectly. The IP will cook it uniformly and it also creates the perfect environment to avoid cracks.
Also, because it has the right amount of moisture, it creates the effect of a water bath. You don’t have to pick through the oven window anymore, you set up the timer and once it’s done all you have to do is chill the cheesecake.
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What do you need to make this Instant Pot Cheesecake recipe:
- You will need a springform pan that can fit in your Instant Pot, this is the one I used.
- Trivet for the Instant Pot, to place the springform on.
- A foil to cover the cheesecake.
- Hand mixer or stand mixer.
- Oreos, Cream cheese and white granulated sugar.
- Unsalted butter for the crust.
- Eggs should also be at room temperature, just like the rest of the ingredients.
- Heavy cream and cornstarch.
Why should you add cornstarch to a cheesecake:
Usually, the cornstarch is added to the cheesecake batter to avoid cracks. About 1 tablespoon to 1/4 cup of cornstarch (depends on how much batter you have) is added to the batter with the sugar.
How to remove the Instant Pot Oreo Cheesecake from the springform pan:
- Carefully run a small knife around the edge of the pan, starting all the way up and working your way down. This way you will loosen and bits that stuck to the pan.
- Unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and is still cold.
- To transfer the cheesecake to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
How to slice a cheesecake:
- Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Wipe the knife clean and run it under hot water before making another cut.
- An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before every cut.
Can you freeze the Instant Pot Oreo Cheesecake:
Yes, you can freeze it BEFORE you top it with the white chocolate ganache and cookies. Wrap cheesecake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, it will maintain the best quality for about 2 to 3 months.
LOOKING FOR MORE CHEESECAKE RECIPES? CHECK THESE OUT:
- Best Instant Pot Classis Cheesecake
- Cheesecake Factory Original Cheesecake Copycat
- No Bake Chocolate and Peanut Butter Cheesecake
- Best Sopapilla Cheesecake
- No Bake Lemon Cheesecake
Instant Pot Oreo Cheesecake
Prep time: 30 minutes Cook time: 28 minutes Total time: 58 mins
Ingredients
Crust:
Batter:
White Chocolate Ganache (optional):
Garnish:
Instructions
Cheesecake Crust:
Cheesecake Batter:
Cook:
White Chocolate Ganache (optional):
Notes:
Nutrition information
0 Calories: 554 Carbohydrates: 62 Protein: 6 Fat: 32 Saturated Fat: 16 Cholesterol: 111 Sodium: 319 Potassium: 212 Fiber: 1 Sugar: 46 Vitamin A: 590 Vitamin C: 0.1 Calcium: 82 Iron: 4.6More recipes you might love
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