INSTANT POT OREO PUMPKIN CHEESECAKE

This Instant Pot Oreo Pumpkin Cheesecake dessert recipe is a guaranteed show stopper! Surprisingly easy to make too!

INSTANT POT OREO PUMPKIN CHEESECAKE

I am really starting to enjoy using my Instant Pot to make cheesecakes. They come out perfect every single time. Instant Pot cheesecakes are smaller and taller than your traditional oven-baked cheesecakes because you have to use a small enough baking pan to be able to fit into the pressure cooker.

TIPS FOR MAKING INSTANT POT CHEESECAKE:

  • You will need a springform pan for this recipe or it will be very difficult to remove the cheesecake from the pan. The 7-inch springform pans are made to fit perfectly inside a 6-quart or larger instant pot. These special-size springform pans are a lot easier to find these days since the rise in popularity of the Instant Pot. They are fairly inexpensive and can also be found on Amazon.
  • It’s normal for there to be a little condensation on the top of the cheesecake when it’s done cooking in the instant pot. Just take a paper towel and gently tap down on the top of the cheesecake to remove.

Instant Pot Oreo Pumpkin Cheesecake recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the crust:
Oreo cookies
melted butter

For the filling:
cream cheese
sugar
pumpkin pie spice
all-purpose flour
salt
eggs
pure pumpkin (not pumpkin pie filling)
sour cream
vanilla extract
Oreo cookies

optional toppings: whipped cream, crushed Oreos, chocolate syrupOreo cookies, melted butter, cream cheese, granulated sugar, pumpkin pie spice, all-purpose flour, salt, eggs, pure pumpkin, sour cream, vanilla extract

HOW TO MAKE INSTANT POT OREO PUMPKIN CHEESECAKE:

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

To make the crust: process Oreo cookies in a food processor to fine crumbs. Oreo Cookies shown in a food processorAdd 4 tbsp. of melted butter and process for a few seconds, until combinedcrushed Oreo cookies with melted butter mixed together in a food processorUsing 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. Bake in the pre-heated oven for 10 minutes. Set aside.Oreo cookie crumbs pressed into the bottom of a 7-inch springform panTo make the filling: 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. cream cheese and sugar shown in a large, clear bowlAdd in pumpkin pie spice, flour and salt and mix till combined.pumpkin pie spice, flour and salt added to butter and cream cheese mixture in a large, clear bowlAdd the eggs, one at a time, and mix again just until combined. egg shown on top of pumpkin cheesecake mixture in a clear bowl with an electric mixerWith a spatula, mix in the pumpkin purée, sour cream (or yogurt) and vanilla extract, until combined.pumpkin, sour cream and vanilla extract added to pumpkin spice cream cheese mixture in a clear bowlFinally stir in crushed four crushed Oreo cookies into the batter.crushed Oreo cookies added to pumpkin cheesecake batter in a clear bowlPour the batter into the pre-baked crust. Tap the pan gently on a table top or kitchen counter to get rid of most of the air bubbles. Cover with aluminum foil.pumpkin cheesecake batter poured into Oreo crust in a springform panPlace 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. Use a tinfoil sling, if necessary.aluminum foil covered pan inside an electric pressure cookerClose 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. 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.fully baked cheesecake cooling on a counterCover cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.Instant Pot Oreo Pumpkin Cheesecake, fully baked and decorated on top of a cooling rackWhen ready to serve: top cheesecake with whipped cream, some crushed Oreos, and chocolate syrup, if preferred.slice of Oreo Pumpkin Cheesecake on a small white plate with the rest of the pie in the background

Enjoy!

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Instant Pot Oreo Pumpkin Cheesecake recipe

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INSTANT POT OREO PUMPKIN CHEESECAKE

This Instant Pot Oreo Pumpkin Cheesecake dessert recipe is a guaranteed show stopper! Surprisingly easy to make too!
Course Dessert
Cuisine American
Keyword Instant Pot Oreo Pumpkin Cheesecake
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 6 hours
Total Time 7 hours
Servings 6
Calories 480kcal

Equipment

  • 6-Quart Electric Pressure Cooker (Instant Pot)

Ingredients

For the crust:

  • 18 Oreo cookies
  • 4 tbsp unsalted butter, melted

For the filling:

  • 2 (8 oz) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin purée
  • 1/4 cup sour cream or plain yogurt, room temperature
  • 2 tsp vanilla extract
  • 4 Oreo cookies, broken into pieces

Optional toppings:

  • whipped cream, crushed Oreos, chocolate syrup

Instructions

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

To make the crust:

  • Process Oreo cookies in a food processor to fine crumbs. Add 4 tbsp. of melted butter and process for a few seconds, until combined.
  • 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.
  • Bake in the pre-heated oven for 10 minutes. Set aside.

To make the filling:

  • 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. 
  • Add in pumpkin pie spice, flour and salt and mix till combined.
  • Add the eggs, one at a time, and mix again just until combined. 
  • With a spatula, mix in the pumpkin purée, sour cream (or yogurt) and vanilla extract, until combined.
  • Finally stir in crushed four crushed Oreo cookies into the batter.
  • 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
  • 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.
  • 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
  • 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.
  • Cover cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  • When ready to serve: top cheesecake with whipped cream, some crushed Oreos, and chocolate syrup, if preferred.

Nutrition

Serving: 1slice | Calories: 480kcal | Carbohydrates: 72g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 433mg | Potassium: 215mg | Fiber: 3g | Sugar: 53g | Vitamin A: 6741IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 5mg

The post INSTANT POT OREO PUMPKIN CHEESECAKE appeared first on The Country Cook.