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INSTANT POT OREO PUMPKIN CHEESECAKE

  • PREP TIME
    20 Mins
  • COOK TIME
    40 Mins
  • SERVING
    6 People
  • REVIEWS
    0

I'm truly beginning to appreciate utilizing my Instant Pot to make cheesecakes. They come out wonderful each and every time. Moment Pot cheesecakes are more modest and taller than your customary broiler prepared cheesecakes since you need to utilize a little sufficient heating skillet to have the option to find a way into the pressing factor cooker.

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DIRECTIONS

01 Step

Preheat oven to 375°F. Lightly spray a 7-inch springform pan with nonstick cooking spray

02 Step

Process Oreo cookies in a food processor to fine crumbs. Add 4 tbsp. of melted butter and process for a few seconds, until combined

03 Step

Using your fingers, press the crust mixture into the bottom of the prepared 7-inch springform pan and about a 1⁄2-inch up the sides of the pan

04 Step

Bake in the pre-heated oven for 10 minutes. Set aside

05 Step

While the crust is baking, put cream cheese and sugar in a large bowl and mix using an electric hand mixer (or a stand electric mixer) until smooth

06 Step

Add in pumpkin pie spice, flour and salt and mix till combined

07 Step

Add the eggs, one at a time, and mix again just until combined

08 Step

With a spatula, mix in the pumpkin purée, sour cream (or yogurt) and vanilla extract, until combined

09 Step

Finally stir in four crushed Oreo cookies into the batter

10 Step

Pour the batter into the pre-baked crust. Tap the pan gently on a table top or kitchen counter to get rid of any air bubbles. Cover with aluminum foil

11 Step

Place a trivet into the inner pot of your instant pot and pour in 1 cup of water. Put the springform pan on top of the trivet. If your pressure cooker didn't come with a trivet, just use a sling made out of aluminum foil

12 Step

Close the lid and turn the valve to “seal”. Pressure cook on high pressure for 40 minutes. Allow the pressure to release naturally for 15 minutes, then do a quick release

13 Step

Remove the cheesecake and set on a wire rack. If there is any moisture on the top of the cheesecake, just mop with a paper towel. Leave the cheesecake to cool at room temperature for 45 minutes

14 Step

Cover cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight

15 Step

When ready to serve: top cheesecake with whipped cream, some crushed Oreos, and chocolate syrup, if preferred

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Blog Author

Christy Cooks

Written by

I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain

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