Instant Pot Golden Oreo Cheesecake Recipe

View of 3/4 Instant Pot Golden Oreo Cheesecake sitting on a cake stand with a brown pedestal, and white top on the cake stand, with the cheesecake on top. The cheesecake is decorated on top with whipped cream, Golden Oreo halves, and crushed golden oreos. At the bottom of the stand are 2 golden oreo cookies. To the right and into the back is a blue and white napkin.

Instant Pot Golden Oreo Cheesecake Recipe

Sweet, creamy, and crunchy all at the same time, this Instant Pot Golden Oreo Cheesecake with the creamy cheesecake filling, topped with crunchy golden Oreos, is a dream dessert that is super easy to make in your Instant Pot.

Course Dessert

Cuisine American

Keyword Cheesecake, Golden Oreo Cheesecake, Oreo Cheesecake

Prep Time 20

Cook Time 55

Cool 6

Total Time 7 15

Servings

Calories 359kcal

Author Michele @ Flavor Mosaic

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!

Notes

Keep refrigerated in an airtight container for up to three days.

Nutrition