If you spend any time reading Facebook groups for Instant Pot fans, you might have seen people posting photos of Instant Pot cheesecake. What is this witchery? This device that cooks meats and stews can do desserts too?
YES. It’s true! I’ve tried it a few times before, and no kidding, making cheesecake in the Instant Pot is a total winner. It’s a foolproof way to make perfect cheesecake, in a perfect portion for a small family.
So today I thought I’d try something a little different: Instant Pot Oreo cheesecake. It’s basically a spin on the New York cheesecake with some Oreos added into the mix. This is a special-occasion treat. It’s super decadent, and super rich. But so good.
Finding the right pan for making Instant Pot cheesecake
One note about equipment–you do need a special pan to make Instant Pot cheesecake. A standard sized springform pan is too large to fit into an Instant Pot, so you’ll need to find one that’s smaller. A 7-inch pan usually fits perfectly in a 6 or 8-quart Instant pot, but if you use a springform pan just make sure there’s also room for the latch on the side of the pan to fit in as well.
This is the pan I have (<– that’s an affiliate link) and it works great in my 6 quart Instant Pot. I’ve also found that people have a lot of love for this Fat Daddio’s push pan. (<– that’s a paid link too!) Side note: whoever came up with the brand name Fat Daddio’s deserves a raise. That is some funny and memorable stuff right there.
And if you’re worried about spending money on a pan that you’ll only be able to use for Instant Pot cheesecakes, I have some good news for you: You can also use the pan for making other things in the Instant Pot. For example, I’ve used mine often for making lasagna and it works like a charm.
I actually love making these mini-sized versions of cheesecakes and lasagna. They’re the perfect size for a small household like mine. With just two of us living here, the mini lasagna is just enough for us to have dinner one night, plus leftovers the next. And who needs a giant full-sized cheesecake looming in your kitchen? This smaller size makes just enough to crush our cheesecake craving without having to eat it every day for a week.
Ok, so you have the pan. Now how do you make a cheesecake in the Instant Pot?
- First, make the crust by crushing some Oreos and mixing them with some melted butter. Press them into the bottom of a prepared springform pan, and voila! You have yourself a perfect Oreo cheesecake crust.
- Then you’ll mix up the ingredients for the cheesecake filling. Pour that into the pan on top of the crust.
- Next, cover the pan with foil and use a little hack to create a foil sling with some handles that will make it way easier to lower your cheesecake into the Instant Pot. It’s also going to make it easier for you to remove your cheesecake from the pot after it’s done cooking.
- Pressure cook your cheesecake for 35 minutes, plus an extra 10 minutes to naturally release the pressure. When you take it out, the texture will be a little jiggly in the middle.
- Let your cheesecake cool for an hour or so on the counter, then overnight in the fridge to let it set up nicely. Then just add some optional toppings, slice, and chow down.
This decadent version of Instant Pot cheesecake is made with an Oreo cookie crust, plus it has crushed Oreos stirred into the batter.
- 1 cup Oreo cookies, finely crushed (about 15 cookies)
- 2 tbsp butter (melted)
- 16 oz cream cheese (softened)
- 2/3 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 2 cups water
- 3/4 cup Oreo cookies (chopped, about 6 cookies)
- chocolate syrup (optional)
- Oreo cookies (chopped, optional)
Spray the sides of a 7-inch springform pan with nonstick cooking spray and line the bottom with a piece of parchment paper or foil. Mix the finely crushed Oreo cookies and melted butter. Spread the mixture evenly onto the bottom of the pan and press down firmly.
Beat the softened cream cheese in an electric mixer on medium speed until smooth. Add the sugar and beat until the sugar is fully incorporated. Add the eggs and beat until blended. Then stir in the vanilla, sour cream, and 3/4 cup chopped Oreos.
Pour the cream cheese mixture over the crust in the springform pan and spread evenly. Place a sheet of foil over the top of the pan and seal by crimping along the edges.
Pour water into the Instant Pot. Place a trivet or rack into the bottom of the Instant Pot. If your trivet doesn't have handles, make sling using a long piece of foil, folded into a long strip. Place the springform pan into the pot using the sling and set it on top of the trivet.
Lock your Instant Pot lid, make sure the pressure valve is set to sealed, and cook under high pressure for 35 minutes. After the pressure cycle has completed, let the pressure release naturally for about 10 minutes before releasing the remaining pressure manually.
Using the foil sling, remove the pan from the Instant Pot.Remove the foil on top, and cool on the counter for about an hour. Place in the refrigerator to set for at least another 6 hours, preferably overnight.
Before serving, top with chopped pieces of Oreo cookies and drizzle with chocolate sauce if desired.
This recipe was adapted from Dad Cooks Dinner's New York Pressure Cooker Cheesecake recipe.