- Cooking spray
- Oreo Cookies, crushed 26
- Melted butter 3 tbsp
- Softened cream cheese 8 ounces
- Granulated sugar 1/2 cup
- packed brown sugar 1/4 cup
- Large eggs 2
- Sour cream 1/4 cup
- pure vanilla extract 1 teaspoon
- Kosher Salt 1/4 teaspoon
- All-purpose flour 1 tbsp
- Water 1 cup
- To garnish
- Cool whip
- Chocolate syrup
- Crushed Oreos
We'll let you in on a little secret – Instant Pot cheesecake is officially the simplest way to make a gorgeous, decadent cheesecake. If you haven't been using your Instant Pot to make desserts yet, it's time to change that! This surprisingly easy recipe is fast to make and will give you a delicious, creamy cheesecake with a tasty, firm crust that tastes better than anything you can pick up in a supermarket.
What Size Cheesecake Pan to Use in an Instant Pot
Since you'll be cooking this cheesecake in an Instant Pot, a smaller pan is ideal. Use 7-inch spring-form pans for this recipe. You can also opt for smaller pans.
Instant Pot Cheesecake Flavors to Try
There are seemingly endless possibilities when it comes to Instant Pot cheesecake flavors. Try a classic New York cheesecake or whip up a decadent chocolate cheesecake. Add fresh fruit – berries are always a great choice when in season, or throw in some nuts or your go-to flavoring extract. Vanilla, orange, or mint are all wonderful choices.
How to Store Instant Pot Cheesecake
Keep your cheesecake fresh by storing it in an airtight container in the fridge.
Lightly spray the springform pan with cooking spray. Mix 1 ½ cups crushed Oreos, melted butter, and a dash of salt until combined in a large bowl.
Take this mixture and press it along the bottom and sides of the spring-form pan to form the crust.
Place the cream cheese, brown sugar, white sugar, and sour cream in a large bowl. Beat with a hand mixer until it becomes fluffy. Beat in the eggs one by one until just combined.
Beat in vanilla extract, salt, and flour until just mixed. Fold in remaining crushed Oreos.
Gently pour the batter over the Oreo crumb crust. Wrap the whole pan with two layers of tin foil. Place trivet in the Instant Pot. Pour in water. Place the pan on the trivet. Shut the lid and set to Pressure Cook on the High setting for 37 minutes, followed by a 10-minute natural release, and a quick release.
After the quick release, remove the cheesecake from the Instant Pot. Take off the foil and allow the cheesecake to cool for 1 hour on a cooling rack. Once cool, place in the fridge for a minimum of 4 hours up to overnight.
When ready to serve, garnish with Cool Whip, a drizzle of chocolate syrup, and a dusting of crushed Oreos.
- To improve the texture of your cheesecake, you can add a tiny bit of cornstarch to the recipe.
- When pressing the crushed Oreo mix into the side of the pan, don't go over 1-inch high.
- If you don't have cooking spray, cut out a round of parchment paper and place it on the bottom of the spring-form pan so your cake doesn't stick. You can also grease the pan lightly with butter.
- Make sure all of your ingredients are at room temperature before you begin. This will give you a beautiful lump-free cheesecake.
- For a firmer crust, preheat your oven to 325°F. Bake the crust for 15 minutes. Alternatively, freeze the crust for 20 minutes.
- If the cheesecake hasn't set, cook it for another 10 minutes or so. Don't forget it'll firm up as it's cooling.