This Oreo Cheesecake is baked in the Instant Pot for a perfectly creamy texture and stuffed with milk’s favorite cookie for a simple, delicious treat!
For the Crust:
- 1 1/2 cups (about 20 cookies) crushed oreos with the filling removed
- 4 Tbsp. melted, salted butter
For the Cheesecake:
- 16 oz. (2 blocks) full fat cream cheese
- 1/3 cup sugar
- 1/4 cup heavy whipping cream
- Filling from 20 oreos (the ones you used for the crust)
- 1/4 cup sour cream
- 1 Tbsp. vanilla extract
- 2 large eggs
- 2 cups of roughly chopped oreos
For the Toppings:
- 1 cup (8 oz) whipping cream
- 1 cup (8 oz.) chopped semi sweet chocolate
- 1/2 cup whipped cream
- Oreos for decorating
Begin by setting out all of your ingredient to bring them to room temperature. Set out an 8″ cake pan with a removable bottom (see notes).
Split about 20 Oreos and scrape the filling into a small bowl. Place the cookies in a plastic zipper bag, close it, and crush with a rolling pin until they are coarse crumbs.Melt the butter and stir in the Oreo crumbs until they are all moistened and clumpy–the mixture will still be crumbly. Press it evenly into the bottom of a cake pan and place in the freezer while you make the filling.
To make the filling, place the cream cheese and sugar in a mixing bowl. With an electric hand mixer, beat them together until the mixture is smooth and fluffy, about 5 minutes. In a small, separate bowl, beat the whipping cream and oreo filling from the crust together until it’s smooth and fluffy, about the consistency of soft whipped cream. Beat the Oreo and cream mixture, sour cream, and vanilla into the cream cheese. Add the eggs one at a time and beat in well after each addition. Roughly chop two cups of Oreos, then fold them into the cream cheese mixture with a rubber spatula.
Pour the filling over the frozen Oreo crust, smooth the top, then cover it with aluminum foil. Create a foil “sling” by folding a piece of foil that’s 22″-24″ long into thirds. Set the cheesecake pan over the center of it–the ends will be your handles to take the cake in and out of the pressure cooker. Pour 1 cup of water in your pressure cooker, place a trivet in it, then set the cheesecake on it using the foil sling handles.
Put the lid on the Instant pot, turn to seal, and cook on high pressure for 38 minutes. Once the timer has beeped, allow it to release pressure naturally for 10 minutes, then flip the valve to finish releasing the pressure. Once the pressure has finished releasing and the pressure pin has dropped, carefully remove the lid. Allow the cheesecake to sit in the pot for 30 minutes, then remove it to the counter for one-two hours, or until it has reached room temperature. Place it in the refrigerator and allow it to chill for 8 hours, though overnight is better.
Garnish with any topping you wish and serve!
- A Party Pack of Double Stuffed Oreos is just about right for this recipe, with a few left over for snacking. Baking is hard work, after all.
- Make sure that all of your ingredients are at room temperature.