Cheesecake = one of the best foods ever. Right??
Cheesecake holds a special place in my heart because, growing up in Sierra Leone, I used to thumb through old American food magazines and drool over gorgeous photos of creamy cheesecake (cream cheese is not easy to get in Sierra Leone). It’s safe to say this lush Instant Pot Cheesecake with Oreos is definitely one of the cheesecakes I would have drooled over.
Food magazine worthy? Yeap.
Food magazine effort? Not at all. (Thank you, Instant Pot.)
Folks, making cheesecake in the Instant Pot is the easiest thing EVER. And they are sooooo good. You might just find yourself with a glut of cheesecake after you discover how easy they are to make in the Instant Pot. I guess you will just have to start gifting them to everyone.
Cheesecake for your boss. Cheesecake for your neighbours. Cheesecake for your long-lost cousin. Cheesecake for friends who don’t have an Instant Pot and are very sad they can’t make easy cheesecakes.
(Instant Pot cheesecake may make you very popular.)
Why make Instant Pot Cheesecake instead of oven cheesecake?
Making cheesecake in the Instant Pot isn’t really a time-saver over traditional oven cheesecake. Then why do it? Because the process is easy and the result is superior to oven cheesecake. Instant Pot cheesecake has a more even texture and (because of the moisture retention abilities of the Instant Pot) you will minimize cracks on the top of the cheesecake.
If you are new to making cheesecake, making it in the Instant Pot is a really good thing to do. The process is more forgiving and you are less likely to encounter common cheesecake problems (like very large cracks in your gorgeous cheesecake).
What size springform pan do I use as my Instant Pot cheesecake pan?
What size Instant Pot do I need to make Instant Pot Cheesecake with Oreos?
I used an 8 qt Instant Pot Duo. You should be able to fit an 18 cm (7 inch) springform pan in a 6 qt Instant Pot too as long as your pan does not have excessively large closure pieces. (But check it first before starting the recipe.)
How to Make Instant Pot Cheesecake with Oreos – Step-by-Step Tutorial
Here is how to make this lush Instant Pot Cheesecake with Oreos. Do not be intimated by the number of steps – each step is easy.
Step 2. Mix together the crushed Oreos and butter in a bowl and then press the prepared cheesecake crust firmly into the bottom and a little bit up the sides into the prepared pan.
Step 3. Place the crust into freezer for 15 mins whilst you continue with the rest.
Step 4. Add in cream cheese, sugar and orange zest to a bowl and beat (using a hand mixer, but you can also use your stand mixer) until combined and smooth. Beat in the sour cream, followed by the vanilla, the flour and the salt. Please do scrape down the sides as you mix.
Step 5. Then add in the eggs one at a time and mix for only 10-15 seconds between additions so as not to overmix.
Step 6. Then fold in the chopped Oreos.
Step 7. Pour the cheesecake batter into the prepared crust.
Step 8. Tap cheesecake pan against the counter so that the air bubbles rise to the surface and feel free to have fun bursting the bubbles with a toothpick or skewer.
Step 9. Add 350 ml (1.5 cups) of water into the Instant Pot insert and add in the trivet.
Step 10. Wrap the entire pan in aluminum foil. Make a foil “sling” and use the sling to add the cheesecake pan onto the trivet.
Step 11. Lock the lid, set to sealing, select manual (high pressure) and set time for 35 mins.
Step 12. Let cook until done and allow NPR (Natural Pressure Release) for 18 mins, then QR (Quick Release).
Step 13. Remove pan from Instant Pot, remove the foil (the cheesecake will be slightly jiggly in the centre). Let cool on a wire cooling rack for 30-45 mins, then run a knife around the edges to loosen it from the pan.
Step 14. Cover with foil and refrigerate for at least 6 hrs but ideally 24 hrs so it sets well. (I know this step is the hardest of all, but the wait will be sooooo worth it. Maybe you could whip up some Instant Pot rice or Instant Pot chicken breast whilst you wait…)
Step 15. Carefully top the set cheesecake with whipped cream, chocolate and caramel sauces and then the chopped Oreos. Then serve yourself an incredible piece like this…
Do my cream cheese and eggs need to be at room temperature when making pressure cooker cheesecake?
YES. Peeps, you can’t be impatient at this step. You will end up with lumpy cheesecake if you don’t wait until the cream cheese and eggs have reached room temperature. A slightly delayed cheesecake is better than a lumpy cheesecake.
Do I need to cover the Instant Pot Cheesecake whilst it is cooking?
Yeap – cover the whole thing with foil. If you don’t cover it, the moisture will collect on top of the cheesecake and that can ruin the cheesecake. (And a ruined cheesecake will make you very sad.) Remember the Instant Pot introduces a LOT of moisture into the cooking environment, so covering it keeps that moisture away.
More Instant Pot Cheesecake Tips
Tip 1. Buy a second Instant Pot sealing ring – one for savoury foods, one for sweet foods. The sealing ring can take on the smell of what you’re cooking, so it is best to reserve one for savoury and one for sweet.
Tip 2. Use high-quality ingredients. This should go without saying, but the better quality ingredients you use (especially the cream cheese and eggs), the better your pressure cooker cheesecake will taste.
Tip 3. Your cheesecake will be slightly jiggly in the middle when you remove it from the Instant Pot. This is normal and part of the process.
Tip 4. The longer you pressure cook your cheesecake, the denser the result. For a denser (less creamy) cheesecake, you can experiment with adding a few additional mins under pressure.
If you have any questions about making the perfect Instant Pot cheesecake that I haven’t answered here, please do leave them in the comments. Happy cheesecake-eating, folks.
More Cheesecake Recipes
Slimming World Cheesecake from Just Average Jen.
The Ultimate Guide to the Instant Pot
To learn everything you need to know about the Instant Pot, check my Instant Pot Review – The Ultimate Guide to the Instant Pot post.
And don’t forget to visit The Ultimate List of Easy Instant Pot Recipes!
Thank you for reading my Instant Pot Cheesecake with Oreos recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Here is how to make this pressure cooker cheesecake recipe. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
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Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Instant Pot Cheesecake with Oreos! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Instant Pot Cheesecake with Oreos
For the cheesecake
For the Oreo topping
- Whipped cream
- Chocolate sauce
- 10 Oreo cookies roughly chopped
- Lightly oil an 18 cm (7-inch) springform pan, then line the bottom with a piece of parchment and oil again.
- Mix together the crushed Oreos and butter in a bowl and then press the prepared cheesecake crust firmly into the bottom and a little bit up the sides into the prepared pan.
- Place the crust into freezer for 15 mins whilst you continue with the rest.
- Then add in the eggs one at a time and mix for only 10-15 seconds between additions so as not to overmix.
- Then fold in the chopped Oreos.
- Pour the cheesecake batter into the prepared crust.
- Tap cheesecake pan against the counter so that the air bubbles rise to the surface and feel free to have fun bursting the bubbles with a toothpick or skewer.
- Add 350 ml (1.5 cups) of water into the Instant Pot insert and add in the trivet.
- Wrap the entire pan in aluminum foil. Make a foil “sling” and use the sling to add the cheesecake pan onto the trivet.
- Lock the lid, set to sealing, select manual (high pressure) and set time for 35 mins.
- Let cook until done and allow NPR (Natural Pressure Release) for 18 mins, then QR (Quick Release).
- Cover with foil and refrigerate for at least 6 hrs but ideally 24 hrs so it sets well.
- Carefully top the set cheesecake with whipped cream, chocolate and caramel sauces and then the chopped Oreos.