This rich and creamy Instant Pot Oreo Cheesecake is the ultimate cookies and cream cheesecake.
Prep Time15 minutesmins
Cook Time40 minutesmins
Additional Time10 hourshrs
Total Time10 hourshrs55 minutesmins
Servings: 6
Ingredients
Crust
12Oreo cookies
2Tablespoonmelted butter
Filling
16ouncescream cheeseroom temperature
1/2cupsugar
2eggs
1/4cupheavy cream
2teaspoonsvanilla
1Tablespoonflour
8Oreo cookies
Topping
4ouncescream cheeseroom temperature
1/4cupsugar
1cupheavy cream
1bag mini Oreo cookies
Instructions
Crust
Put all 12 Oreo cookies in a food processor and process until they are fine crumbs.
12 Oreo cookies
Mix the melted butter into the Oreo crumbs. Press the cookie crumb mixture into the bottom of a 7 inch springform pan, completely covering the bottom.
2 Tablespoon melted butter
Put the prepared springform pan in the freezer while you make the filling.
Cheesecake Filling
Put the ROOM TEMPERATURE cream cheese in an electric mixer and beat until smooth.
16 ounces cream cheese
Add the sugar and mix well.
1/2 cup sugar
Add the eggs one at time, beating completely after adding each one and scraping down the bowl as necessary.
2 eggs
Add the heavy cream, vanilla and flour and mix until smooth.
1/4 cup heavy cream, 2 teaspoons vanilla, 1 Tablespoon flour
Coarsely chop the 8 Oreo cookies. Fold them by hand into the cheesecake filling.
8 Oreo cookies
Take the springform pan out of the freezer and pour the filling in it. Cover the top with a piece of foil.
Baking the Cheesecake
If you don't have an Instant Pot sling fold a long piece of foil into a sling to fit underneath the springform pan and allow you to lift it in and out of the Instant Pot without spilling it.
Put 1 1/2 cups of water in the Instant Pot along with a trivet to set the springform pan on.
Use the sling to carefully lower the springform pan onto the trivet.
Put the lid on the Instant Pot, making sure you are using a sealing ring that won't transfer any odors to the cheesecake.
Close the lid and make sure the vent is closed. Set the Instant Pot on Manual, high pressure, for 35 minutes.
When the Instant Pot is done let the pressure release naturally for 10 minutes. Then manually release any remaining pressure.
Take the lid off and use the sling to carefully lift the spring form pan out. Take the foil off the cheesecake and let it cool to room temperature (about 2 hours). Keep it in the springform pan.
Refrigerate the cheesecake in the springform pan for at least 8 hours.
Run a sharp knife around the edge of the pan to loosen the side. Then unlatch the springform pan and take the ring off.
Oreo Cheesecake Topping
In an electric mixer beat the room temperature cream cheese until it is smooth.
4 ounces cream cheese
Add the sugar and mix well. Then add the cream and beat until soft and fluffy.
1/4 cup sugar, 1 cup heavy cream
Fill a pastry bag with the cream cheese mixture and pipe it around the edge of the cheesecake. You can also spread it over the top if desired to hide any cheesecake cracks.
Place mini Oreo cookies around the edge of the cake and in the middle if desired.
1 bag mini Oreo cookies
Notes
The cream cheese for both the filling and the topping needs to be at room temperature. Using cold cream cheese will result in lumpy cheesecake.
You can find mini Oreo cookies at convenience stores or gas stations in snack packages. They aren't usually stocked at grocery stores.
I made this in a 7 inch springform pan in a 6 quart Instant Pot. If you try to use a different size cheesecake pan you will likely need to adjust the timing. I expect this recipe would work fine in an 8 quart Instant Pot, but I haven't actually tried it. I'd suggest increasing the water in the Instant Pot to 2 cups for an 8 quart Instant Pot.