Instant Pot Oreo Cheesecake

Step 1

Take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.

Step 2

In a mixing bowl, combine the crushed Oreos and melted butter, and press it onto the bottom of the springform pan to form the crust. Place inside your freezer for about 15 minutes to allow it to set.

Step 3

In the bowl of your stand mixer, beat together the room temperature full-fat cream cheese using the paddle attachment until smooth and creamy.

Step 4

Next, add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.

Step 5

Add in the full-fat heavy cream, (or sour cream depending on your choice) vanilla extract, and all-purpose flour (or cornstarch) and continue beating for a few seconds until combined.

Step 6

Add in the eggs one at a time and beat on the lowest speed setting.

Step 7

Scrape down the sides of the bowl after adding and mixing in each egg.

Step 8

Tap the mixer bowl containing your cheesecake batter on the counter up to three times so that some of the air bubbles will be released and go to the top.

Step 9

Take out your springform pan from the freezer and pour the cheesecake batter into it.

Step 10

Cover the top of the pan tightly with aluminum foil, as well as the bottom.

Step 11

Pour in 375ml (1 cup) of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.

Step 12

Seal the Instant Pot and Pressure Cook it on High for 40 minutes.

Step 13

Allow it to complete a natural release for 5 more minutes.

Step 14

Do a quick release so any steam left could escape.

Step 15

Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling.

Step 16

Once completely cooled, place it in the refrigerator for at least four hours, preferably overnight.

Step 17

Top it with Oreos. For 10 slices, you can use 5 Oreos that have been cut in half, or 10 whole Oreos.