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–+ servings

Instant Pot Oreo Cheesecake

You'll love this delicious Instant Pot Oreo Cheesecake, and find yourself wanting to make several times for all occasions!
David Murphy
Prep Time 12 minutes
Cook Time 26 minutes
Additional Time 10 minutes
Total Time 48 minutes
Serving Size 12

Ingredients

For the Crust

  • 15 Oreo Cookies
  • 4 tablespoons melted butter

For the Batter

  • 2 packages cream cheese 16 ounces
  • 1/2 cup white granulated sugar
  • 3 large eggs at room temperature
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream or heavy cream if you don’t want sourness in cake use heavy cream
  • 10 Oreo Cookies chopped

For the Chocolate Ganache (optional)

  • 1/3 cup heavy whipping cream
  • 1/2 cup milk chocolate chips

To Decorate

  • 5 Oreo Cookies chopped

Instructions

  • Take the white part from 15 Oreo cookies and add them to a food processor and process until  crumbs are formed.
  • Melt the butter and combine. Press the mixture into a 7×3-inch springform pan. Refrigerate for at  least 10 minutes. 
  • In a bowl of a stand mixer, add cream cheese and sugar, mix until it gets creamy. Stir in cornstarch and heavy cream. Add eggs gradually. Do not over whisk! Add chopped Oreo cookies and stir with  spatula. 
  • Remove pan from the refrigerator and pour cheesecake batter into the pan.
  • Place metal trivet into a 6-qt IP.
  • Add 1 cup of water. Place the cheesecake pan onto the trivet. 
  • Cook High Pressure for 26 minutes.
  • Quick release. 
  • To prepare the ganache; heat cream (no boiling) and combine with chocolate chips until it gets melted. Let it cool down a little bit and pour over the cold cheesecake. 
  • Decorate with Oreo cookies.