Calling all you Oreo lovers out there! You’ll love this Instant Pot Cheesecake with Golden Oreos!
It is sweet, creamy, and crunchy all at the same time with the creamy cheesecake topped with crunchy golden Oreos.
All you need is an Instant Pot electric pressure cooking, food processor, and a springform pan that fits into the Instant Pot, and then all you have to do is make the Oreo crust and cheesecake filling.
This Golden Oreo Cheesecake Recipe is likely to become not only one of your favorite Dessert Recipes but also one of your favorite Instant Pot Recipes.
Table of Contents
Why You’ll Love This Recipe
- Taste and Texture – You’ll love both the taste and texture of this Instant Pot Oreo Cheesecake recipe, it is sweet, creamy and crunchy in every bite!
- Size – This pressure cooker cheesecake is the perfect size with a fine crumb and a smooth cheesecake batter.
- Tried and True – This is a tried and true recipe that was well-tested so you cab trust that the instructions will result in a perfect cheesecake.
- Tips Included – Recipe tips are included to help you avoid potential pitfalls.
What Do I Need To Make This Recipe
Equipment
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- Instant Pot electric pressure cooker (Tip: have extra sealing rings on hand)
- Food Processor
- Springform pan – A special Instant Pot Cheesecake Pan that fits into an Instant Pot.
- Electric Mixer or hand mixer, or Stand Mixer
- Mixing Bowl Set – with Large bowl and Medium Bowl
- Rolling Pin
- Plastic Wrap
- Paper Towels
- Aluminum Foil – you will need a long piece of foil
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Oreo Crumbs – Crush some Golden Oreo Cookies in a food processor to create crumbs
- Butter – Use real butter for the best results.
- Cream Cheese – Use the best quality cream cheese you can find.
- Granulated Sugar
- Heavy whipping cream – I don’t recommend any substitutions for this.
- Vanilla extract – For the best results use pure vanilla.
- Eggs
- Golden Oreos
Instructions
Prepare The Crust
- Preheat your oven to 350 degrees and prepare a 7.5” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding about 15 Oreos to a food processor and pulse until you get about 1 ¼ cup of crumbs.
- Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust.
- Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Prepare The Cheesecake Filling
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 2-3 minutes.
- With the mixer on low speed, slowly pour in the heavy cream and vanilla extract. Mix on high speed for 1-2 minutes. Scrape the sides and bottom of the bowl and mix additionally if necessary.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.
Prepare To Cook
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Cover the springform pan completely with aluminum foil and seal it around the top to keep any extra moisture out.
Pressure Cook
- Add a trivet and 1 cup of water into the inner pot of your Instant Pot and place the cheesecake on top of the trivet. This creates a water bath.
- Place the lid on sealing and set your Instant Pot to manual high pressure for 45 minutes and allow for a natural pressure release. I do NOT recommend a quick release.
Cool And Serve
- Once you can open the pot, carefully remove the cheesecake, and allow it to cool on a wire rack, uncovered, until completely cooled and placed in the refrigerator for at least 6 hours to overnight.
- Top with crushed golden Oreo cookies and serve!
Recipe Tips
- Room Temperature Ingredients. Make sure that all your cream cheese, butter, eggs, and whipping cream are at room temperature when you start, or you will end up with a lumpy cheesecake.
- Up The Sides. Press the cookie crumb crust about 1″ up the sides of the pan.
Variations
- Cheesecake Bites – use the egg bite mold to make the instant pot Oreo cheesecake bites.
- Chocolate Ganache – Make a chocolate ganache and drizzle it over the top of the cheesecake.
How To Decorate The Cheesecake?
Add cookies and whipped cream to the top of the cheesecake. You can crush some or cut cookies in half and stand upright.
What To Serve With Golden Oreo Cheesecake
- Oreo cookies
- Golden Oreo Cookies
- Ice Cream, including Cookies and Cream Ice Cream
- Whipped Cream
FAQs
Yes, it is designed to be made in advance.
Store in an airtight container in the refrigerator for up to 5 days.
Yes, you can freeze cheesecake, either whole or individual slices, for up to a month.
* First, the cheesecake must be completely cooled.
* Then place a whole cheesecake on a cardboard round or the bottom of a springform pan.
* Next wrap the cheesecake in plastic wrap.
* Then wrap again in foil.
* To wrap individual slices, wrap each slice in plastic wrap, and then in foil.
More Instant Pot Cheesecake Recipes
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Recipe
Instant Pot Golden Oreo Cheesecake Recipe
Ingredients
Crust:
- 1 ¼ cups golden Oreo crumbs
- 3 tablespoons butter melted
Cheesecake filling:
- 3 packages cream cheese room temperature
- ¾ cup granulated sugar
- 3 Tablespoons flour
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 eggs
- 2 Golden Oreos for topping
Instructions
- Preheat your oven to 350 degrees and prepare a 7.5” springform pan by spraying with non-stick spray and set aside.
- Prepare the crust by adding about 15 Oreos to a food processor and pulse until you get about 1 ¼ cup of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides—Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once combined, increase to medium speed, and mix for an additional 2-3 minutes.
- Slowly pour the heavy cream and vanilla extract with the mixer on low speed. Mix on high speed for 1-2 minutes. Scrape the sides and bottom of the bowl and mix additionally if necessary.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Cover the springform pan entirely with aluminum foil and seal around the top to remove any extra moisture.
- Add the trivet and one cup of water in the Instant Pot inner liner pot. Place the cheesecake on top of the trivet.
- Place the lid on sealing and set your Instant Pot to manual high pressure for 45 minutes. When it has completed its 45 minutes of pressure cooking, allow it to release pressure naturally.
- After the natural release is complete, open the pot and carefully remove the cheesecake. Allow the cheesecake to cool uncovered on a wire rack. When completely cooled, place the cheesecake in the refrigerator for at least 6 hours or overnight.
- Top with crushed golden Oreo cookies and serve!
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