What? Another cheesecake, you say? Why, yes, yes it is! It took me 2 trips to the store because the first package of cookies got eaten before I made the cheesecake! Should have put a sign on it–Trespassers get no cheesecake! I found this recipe on My Baking Addiction’s blog. Awesome blog if you like to bake. Check out the recipe here: Instant Pot Oreo Cheesecake. I followed the recipe just like it is so if you want to make it, please go to her site!
- I used my Ninja Blender to cut up the cookies for the crust in a few quick bursts then poured in the butter and hit it a few more times to blend.
- I used my 7″ springform pan for this recipe. This is the one I have: 7″ Springform pan. Some people like push pans better for cheesecake and I have a 6″ one but I think I like the springform better. This is just a personal preference thing. I covered the bottom of the pan in foil to keep any moisture out of the bottom. I’m not sure that is really necessary, but I did it. I pressed the cookies crumb/butter mix into the bottom of the pan and up the sides. (I totally forgot to grease the pan. It turned out okay, but I don’t recommend it!) Then I popped it in the freezer while I made the filling.
- I had my cream cheese and eggs sitting out for an hour or so before I started this process. It helps everything integrate better when you make the batter.
- Her recipe says to put the cake on a sling. Again, I don’t find this to be necessary with my trivet that has the handles. I can lift the pan out just fine with it. However, I know some appliances don’t come with that kind of trivet, in which case the foil sling works great.
- I poured 1.5 cups of water in the bottom of the Instant Pot inner pot. I covered the cheesecake pan with foil and placed it on the trivet and lowered it into the pot.
- I set the pot on MANUAL for 40 minutes on HIGH pressure.
- When the pressure cycle was done, I let it release pressure for 10 minutes and then turned the valve to venting to release the remaining pressure. When the pin dropped, I opened the lid and took out the trivet with the cake on it.
- I set the cake on a cooling rack and removed the foil from the top. I let it cool to room temperature and then covered it and put it in the fridge overnight.
- The next day, I whipped some heavy cream with a few spoons full of powdered sugar and spread it on the cake.
- I cut up some more cookies and put them on the cake and served. YUM!