Instant Pot Oreo Cheesecake Recipe

Method

• 1)

  Get the Cream Cheese and Eggs to Room Temp:


  Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside to get them to room temp. Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft (about 80°F-85°F). 

• 2)

  Prepare the Cheesecake Pan:


  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  Using a stick of butter, lightly coat the bottom so the parchment has something to stick to.  Then use the stick of butter to grease the the interior side of the pan very well.  This makes it easier to release the cheesecake from the pan.

• 3)

  Prepare the crust: 

  
Place 15 Oreo Cookies into a food processor and process the cookies until they turn into fine crumbs. Melt 3 Tablespoons of Salted Butter, mix it very well with the crumbs. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help you even out the crust. 

• 4)

  Make the Cheesecake batter:


  I use a KitchenAid stand mixer with a paddle attachment to mix the batter since it incorporates the least amount of air into the batter – you really have to avoid overmixing the cheesecake batter.  Place the 16 Oz of room temperature cream cheese, ⅓ Cup of Heavy Cream, 6 Tablespoons of Granulated Sugar and 1 Tablespoon of Cornstarch into your mixer.  Mix on low speed until  it looks smooth and combined. Scrape your bowl half way through with a spatula to ensure an even mixture.  (With my KitchenAid, this took 1 min 30 sec using #3 speed)

• 5)

  Add the 2 Large room temperature Eggs and mix using the lowest setting until everything is incorporated and looks smooth. While mixing, scrape your bowl 2-3 times with a spatula to ensure an even mixture. (With my KitchenAid, this took 1 min 30 sec using the “Stir” speed) if you still see tiny little specks of cream cheese, that’s ok – it’s better to avoid overmixing then to get it completely smooth.

• 6)

  Fold in the 9 chopped Oreo Cookies into the batter. Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

• 7)

  “Bake” the Cheesecake:


  Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet if you have an 8 Qt (If you have a 6 Qt you can use an Instant Pot Silicone Sling – purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.   Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 15 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own after 15 minutes, switch the knob to “Venting” and when the pin drops open your lid.
 Carefully remove the cheesecake from the Instant Pot. My trivet has handles so I lift the cheesecake pan out with the trivet handles.  Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. Use a sharp pairing knife and run it a long the edge of the cheesecake, this will release it from the pan and prevent any cracking while it cools.  Leave it on the counter to cool for about 1.5 hours.


  ***Different Instant Pot models, living in higher elevation or even different springform pans may change the cook time. If there is no jiggle in the very center, the cheesecake is most likely overcooked (overcooked cheesecakes are eggy and grainy instead of creamy), use 5-10 minutes less cooking time next time. If your cheesecake looks like liquid in the middle, it’s under cooked. Make sure there’s still 1½ Cups of water in the pot, recover the pan and cook for another 5 mins on High Pressure and 5 minute natural pressure release (repeat if necessary).

• 8)

  Cover the pan and place it into the refrigerator for at least 12 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled for at least 12 hours.  Top the cheesecake with homemade Whipped Cream or Cool Whip and garnish with more Oreo Cookies. Enjoy!


  (I used a Wilton 2D tip to pipe the cream)