Omg! As if I needed another reason to love my Instant Pot… seriously, this is the best cheesecake ever! Haha!
If you’re new to the Instant Pot start here:
Instant Pot 101
Grab your ingredients and let’s get started!
Start out by crushing 10-12 Oreo cookies to make the crust for your cheesecake. Mix with 1/2 tsp sugar and 2 TBSP of butter.
Spray your 7-Inch Springform Pan with non-stick cooking spray. Then pour the crust mixture in and spread evenly in the bottom of the pan. Place the springform pan in the freezer while you prepare the filling.
For the filling: Mix the cream cheese and sugar until smooth.
Add the eggs one at a time and mix until fully incorporated.
Add the heavy cream, flour and vanilla and mix well.
Fold in the white chocolate chips and more crushed Oreos.
Pour the mixture into the Springform Pan.
Cover the pan with a paper towel and then a piece of aluminum foil.
Place the springform pan on a trivet and carefully lower it into the pressure cooker.
Close the lid, secure the venting knob and cook on HIGH pressure for 40 minutes. Allow a 15 minute natural pressure release before quickly releasing any pressure that is left.
Allow the cheesecake to cool for at least 6 hours before adding the toppings.
For the toppings: Place the white chocolate chips in a bowl and pour the heavy cream over them. Put the bowl in the Microwave and cook for 1 minute, stirring every 30 seconds until melted completely.
Drizzle overtop of the cheesecake and add more Oreo crumbs.
–7-inch Springform Pan
–Instant Pot/Pressure Cooker
Pressure Cooker Cookies and Cream Cheesecake
A delicious Cheesecake recipe for the Instant Pot or Pressure Cooker.
For the crust:
-10-12 Oreo cookies crushed
-2 TBSP butter melted
-1/2 tsp sugar
For the filling:
-16 oz cream cheese (room temperature)
-1/2 cup sugar
-2 tsp flour
-1/4 cup heavy cream
-1 TBSP vanilla
-1/4 cup white chocolate chips
-2-3 Oreo cookies crushed
For the topping:
-3/4 cup white chocolate chips
-1/4 cup heavy cream
-4-6 Oreos crumbled
1.Spray your 7-inch springform pan with non-stick cooking spray.
2.For the crust: mix the crushed Oreo cookies, melted butter and sugar then pour into the springform pan and press it down on the bottom of the pan. Place the springform pan into the freezer for 10 minutes.
3.For the filling: Beat the cream cheese and sugar until smooth, add the eggs and mix until fully incorporated. Add the flour, vanilla and cream and mix. Fold in the white chocolate chips and crushed Oreo cookies. Carefully pour the mixture into the springform pan.
4.Cover the springform pan with a paper towel and then a piece of aluminum foil. Pour 1 Cup of water into the pressure cooker inner pot, then place the springform pan on a trivet and carefully lower the trivet into the pressure cooker.
5.Cook on HIGH pressure for 40 minutes and then allow the pressure to release naturally for 15 minutes before quickly releasing the rest of the pressure. Allow the cheesecake to cool in the fridge for at least 6 hours.
6.For the topping: melt the white chocolate chips and heavy cream in the microwave for 1 minute. Check every 30 seconds and Stir until smooth.
7.When the cheesecake is cool, drizzle the white chocolate ganache over the cheesecake and top with crushed Oreos.
Enjoy and feel free to share!
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