Okay, so I found this amazingly yummy recipe, Instant Pot Oreo Cheesecake, on this new blog I found that I think is really cute and so far a smash hit with my very picky very hungry family. I know you’re wondering what the blog is I’m talking about and I’m getting to that but it was just too much of a mouthful in that last sentence.:) It’s Dad Cooks Dinner. You really need to check it out because like I said it’s too cute- daddy cooking dinner every night- and super yummy so far.
I know what you’re thinking- it seems like my blog is turning into a foodie blog but I just can’t help it- I love love love my Instant Pot! (If you want one check it out here because everyone in the civilized world needs one for their very own!) 🙂 Have no fear though because I’m still into bringing you great family finds- I just have to transfer my blog posts from my other blog faster. Okay so now back to this amazing cheesecake.
On his blog, Dad Cooks Dinner, Mike Vrobel says his secret to this cheesecake is a 7-inch diameter cheesecake pan but I got a 9-inch because I wanted to use it with my most loved 8-quart Instant Pot since we have a larger sized family. And it sits just above the boiling water on the steaming rack.
It’s also noted for followers of his blog, to note a change in his pressure cooker cheesecake technique. He doesn’t cover the pan with foil anymore. It got in the way of the rising cheesecake, and the center of the cheesecake would not set sometimes.
So I took it on faith to follow his new technique and our cheesecake turned out scrumptious and beautiful to boot!O:)
Jump to Recipe
Instant Pot Oreo Cookie Cheesecake
This is an amazing dessert from your Instant Pot for the whole family especially the Oreo lover in your family. Hurry up and fix it and then enjoy! Just between you and me- crushing up the Oreo cookies for the crust is way too much fun!O:)
- 3/4 cup Oreo cookies finely crushed for the crust
- 2 8 ounce packages regular cream cheese softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 large eggs
- 5 cookies Oreo cookies rough chopped
- 4 cookies Oreo cookies cut in half for the topping
Prepare the pan: Spray the 9-inch cheesecake pan with nonstick cooking spray. Crush the Oreos – I put them in a gallon zip-top bag and pound them with a rolling pin. Spread the Oreo crumbs evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and beat on medium speed until the sugar is completely blended about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Stir in the 5 rough-chopped Oreos by hand. Pour into the cheesecake pan.
Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put 2 cups of water and the cooking rack in the pressure cooker pot. Make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. (Bend the edges of the foil sling over so they fit under the lid.) Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 15 minutes.)
Cool the cheesecake, then serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake from the sides by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight. Just before serving, set the 8 half-cookies in a ring around the outside edge of the cheesecake, cut side down, pointing towards the center. (See the picture at the top of this post. This gives you one cookie per piece of cheesecake.) Slice the cheesecake into 8 pieces and serve.
- Cutting Oreos in half for the rounds on top is not an exact science – they want to crumble, not cut. Use a long, sharp chef’s knife, and have a few spares. Then, to make up for the mistakes, eat them. It is suggested that maybe next time use chocolate covered Oreo cookies to see if they hold together better surviving the whole ordeal.
- Using an 8 Quart pressure cooker? I increased the cooking time by 5 minutes and it turned out beautifully.
- Likewise, for a 6 Quart pressure cooker, the cooking time should be just as is since this recipe was intended for a 7-inch pan.
Tools for this recipe include:
Some of the links in this post are our referral links (to products we not only believe in but also very happily use ourselves), meaning, at no additional cost to you, we will earn a commission if you make a purchase. The commission we earn helps us to keep our blogs up and running smoothly. We thank you! O:)