Instant Pot Oreo Cheesecake
You need this instant pot oreo cheesecake in your life! It's creamy and delicious with just the right crunch from the chocolaty Oreo cookies.
Servings: 6
Calories: 611kcal
Ingredients
Crust
- 16 Oreo cookies
- 2 tbsp butter melted
Cheesecake
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large eggs room temperature
- 10 Oreo cookies chopped and divided
Instructions
- Line a 7-inch by 3-inch push pan with parchment paper and grease with cooking spray.
- Place 16 Oreo cookies in a gallon sized zip-top and seal. Roll with a rolling pin until small crumbs are formed.
- Mix crushed Oreo cookies and melted butter together.
- Press Oreo cookie crust into the bottom and 1/2 way up the sides of the greased and lined push pan.
- In the bowl of a stand mixer or with a hand mixer, cream together cream cheese, sugar, and vanilla.
- Slowly mix in the sour cream and eggs (beating after each addition).
- Once cheesecake batter is fully combined, fold in 1/2 of the chopped Oreo cookies.
- Pour Oreo cheesecake batter into lined push pan.
- Cover the top of the cheesecake pan with a paper towel and loosely cover with a piece of foil (just to hold the paper towel in place).
- Pour 1 cup water into the bottom of the instant pot electric pressure cooker and add trivet.
- Create a foil sling with a long piece of foil and carefully lower the cheesecake into the instant pot.
- Close lid and set to sealing.
- Cook at manual-high pressure for 40 minutes.
- Natural pressure release (NPR) for 10 minutes.
- Carefully remove from Instant pot using the foil sling. Remove paper foil and paper towel.
- Let fully cool on top of a cooling rack.
- Cover with plastic wrap and refrigerate for a minimum of 8 hours.
- Top your instant pot oreo cheesecake with remaining chopped Oreo cookies and serve chilled.
Nutrition
Calories: 611kcal