Chocolate Swirl Instant Pot Oreo Cheesecake

This wonderful Chocolate Swirl Instant Pot Oreo Cheesecake has a triple dose of chocolate: a generous Oreo crust, Oreo cookies in the batter and melted chocolate swirled in.  It’s super easy to prepare, and hard to mess up in the Instant Pot!


I know many of you have a sweet tooth (like me!) because I’ve had requests from you for an Instant Pot cheesecake recipe.   I posted my Easy Instant Pot Chocolate Lava Cake recipe about 6 weeks ago, and thought it was time to post another Instant Pot dessert recipe.  I absolutely love cheesecake, but I’m the only one in my family who is a cheesecake lover.  Knowing that, I decided to make an Instant Pot Oreo Cheesecake with a thicker Oreo crust, pieces of oreos in the batter, AND melted chocolate swirled into the batter, in the hopes of appealing to the chocolate lovers in my family so I wouldn’t end up eating a whole cheesecake by myself! Well, it turns out the Instant Pot Oreo cheesecake was a hit; we all loved it and it was gone in no time!

But then my photographs didn’t turn out like I wanted, and so I had to make another one!  Oh no – two cheesecakes in 2 days! That one had to be shared with friends and neighbors!  Since I’ve made this cheesecake twice, I know it’s hard to mess it up.  But there are a few secrets to making a good cheesecake:

• Use the bottom of a measuring cup to firmly press the cookie crumbs onto the bottom and 1 inch up the sides of the pan.
• Use room temperature eggs and softened cream cheese. This is super important, otherwise you’ll over-beat your batter and/or have clumps.
• Don’t over-mix the batter, which can cause the cheesecake to puff up and deflate, which can produce cracks.
• Cool the cake completely, before refrigerating.
• Refrigerate the cheesecake for at least 4 hours, preferably overnight.

You’ll need a few special accessories to make this Instant Pot Oreo Cheesecake. I own a 6-quart Instant Pot and so I use a 7-inch push pan. I really love the push pan, but a 7-inch springform pan would work great too. I also use a trivet with handles, which was shipped with the Instant Pot. If your trivet doesn’t have handles, you’ll want to make a sling out of aluminum foil by taking a long piece of aluminum foil and folding it over, as illustrated by Pressure Cooking Today.  This will allow you to easily lift the cheesecake pan out of the Instant Pot.

Also, if you have a sealing ring that you primarily use for savory dishes, you might want to get a second sealing ring for making Instant Pot desserts. My original sealing ring retains the odors of foods I’ve cooked and no matter what I try, I haven’t succeeded in getting the smells out. I use my second sealing ring for Instant Pot desserts, oatmeal, and other non-savory dishes.

Please note that cooking times can change based on the type of pan, type of cream cheese, whether you cover the pan, whether you freeze the crust, etc. So if your cheesecake is not fully set when the time is up, just close the Instant Pot again and cook for an additional 3 to 5 minutes on the ‘Manual’ setting.

If you find your cheesecake has cracks on top, you may have made it too airy by over-mixing, which causes it to rise and fall, and then crack. Or you might have overcooked it.  The good thing is you can easily decorate the Instant Pot cheesecake and hide the cracks! If your cooked cheesecake has condensation on the top when you remove the foil cover, just lightly dab it with a paper towel.  If you love cheesecake but have never made one, I hope you’ll give this Instant Pot Oreo Cheesecake recipe a try – I think you’ll love it.

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot Manual / Beginner’s Quick Start Guide blog post first and then come back here to learn how to make Instant Pot Oreo Cheesecake.

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Instant Pot Oreo Cheesecake Ingredients

Instant Pot Oreo Cheesecake Step-by Step-Instructions

• Lightly spray the inside of the cheesecake pan with spray oil.
• Line the inside bottom of the pan with parchment paper

• To make the crust, combine the crushed Oreo cookies and butter in a small bowl.
• Firmly press cookie mixture into the bottom and 1 inch up the sides of a 7-inch springform or push pan, using the bottom of a measuring cup or your hands.
• Freeze the crust for 10 minutes while you make the filling.

• In a large bowl, beat cream cheese, sugar, sour cream, flour and vanilla on low speed, just until combined.
• Beat in the eggs until combined, making sure not to over-beat.
• Stir in chopped Oreo cookies.

• Pour filling onto crust-lined pan.
• Microwave chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
• Mix heavy cream with the chocolate.

• Drop the chocolate by the spoonful on the batter. If you have some left over, use it to decorate the Instant Pot Oreo Cheesecake after it’s cooked.
• Drag a knife or toothpick all around the batter to swirl in the chocolate.
• Cover the cheesecake pan with aluminum foil, and lightly fold down over the edges.

• Pour 1 cup of water in the Instant Pot.
• Place a trivet in the Instant Pot.
• If your trivet does not have handles, make an aluminum foil sling to place under the pan to help lift the pan out when done. *
• Place the cheesecake pan on the trivet.

• Close the Instant Pot Lid, and make sure the steam release handle is in the ‘Sealing’ position.
• Press ‘Manual’ and ‘+’ or ‘-‘ until display reads ’30’ (30 minutes).

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 30 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.

• Do a Natural Release: wait for the float valve to drop on its own, about 15 minutes.
• Press ‘Cancel’ and open the Instant Pot.

• When cool enough to handle, carefully remove the cheesecake from the Instant Pot by using the trivet handles or the aluminum foil sling, if using. *
• Remove aluminum foil cover from pan. If there is any condensation on the top, carefully dab with a paper towel.
• Allow to cool on trivet or cooling rack for 2 hours.
• The cheesecake should have pulled away from the pan.  Carefully run a knife around the outside edge of the cake.
• Refrigerate 4 hours or overnight.

• Remove Oreo cheesecake from refrigerator.
• Detach cheesecake from pan.
• Using a large spatula, separate cheesecake from the liner and parchment paper and place on a serving plate.
• (Optional) Top with your choice of toppings: chocolate sauce, chopped or mini Oreo cookies, caramel sauce or fruit pie filling.

* To create an aluminum foil sling, take a 20 inch piece of aluminum foil, fold it in thirds lengthwise and place it under the pan to help lower the pan into, and lift it out of the Instant Pot.  Tuck the ends in to stay clear of the lid before closing.

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Chocolate Swirl Instant Pot Oreo Cheesecake

Prep 10 mins

Cook 50 mins

Total 60 mins

Author Paint the Kitchen Red

Yield 8

This wonderful Chocolate Swirl Instant Pot Oreo Cheesecake has a triple dose of chocolate: a generous Oreo crust, Oreo cookies in the batter and melted chocolate swirled in.  It’s super easy to prepare, and hard to mess up in the Instant Pot!

Ingredients

• 1 cup crushed Oreo cookies, packed (about 15 cookies)
• 2 1/2 Tbsp butter, melted
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 Tbsp all-purpose flour
• 1/2 tsp vanilla extract
• 2 large eggs, at room temperature, lightly beaten
• 1/2 cup coarsely chopped Oreo cookies (about 4 cookies)
• 2 oz. semi-sweet chocolate, chopped
• 1 Tbsp heavy cream

Instructions

1. Lightly spray the inside of the cheesecake pan with spray oil.
2. Line the inside bottom of the pan with parchment paper.
3. To make the crust, combine the crushed Oreo cookies and butter in a small bowl.
4. Firmly press cookie mixture onto the bottom and 1 inch up the sides of a 7-inch springform or push pan, using the bottom of a measuring cup or hands.
5. Freeze the crust for 10 minutes while you make the filling.
6. In a large bowl, use a hand mixer to beat cream cheese, sugar, sour cream, flour and vanilla on low speed, just until combined.
7. Beat in the eggs until combined, making sure not to over-beat.
8. Stir in chopped Oreo cookies.
9. Pour filling onto crust-lined pan.
10. Microwave chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
11. Mix heavy cream with the chocolate.
12. Drop the chocolate by the spoonful on the batter. You may have some left over. You can use it to decorate the cooked Instant Pot Oreo Cheesecake.
13. Drag a knife or toothpick all around the batter to swirl in the chocolate.
14. Cover the cheesecake pan with aluminum foil, and lightly fold down over the edges.
15. Pour 1 cup of water in the Instant Pot and place a trivet in the Instant Pot. (If your trivet does not have handles, make an aluminum foil sling to place under the pan to help lift the pan out when done.) *
16. Place the cheesecake pan on the trivet.
17. Close the lid and cook on 'Manual' setting for 30 minutes.
18. Allow the pressure to release naturally, about 10 to 15 minutes.
19. Open the lid and remove the pan carefully using either the trivet handles or aluminum foil sling. *
20. Cool the Instant Pot Oreo cheesecake on a cooling rack for about 2 hours. The sides will shrink away from the pan. Run a knife around the outside edge of the cake.
21. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
22. Detach the cake from the pan and place on a serving plate.
23. Decorate the top of the cake with chocolate sauce, chopped mini Oreo cookies, caramel sauce or fruit pie filling (optional).
24. Cut into wedges to serve.

Notes

• Cooking times can vary based on type of pan, type of cream cheese, whether you cover the pan, whether you freeze the crust, etc. If your cheesecake is not cooked when the time is up, just close the Instant Pot again and cook for an additional 2 or 3 minutes on 'Manual'.
• If your Instant Pot Oreo cheesecake has cracks, you might have overcooked it or over-mixed it. Just decorate it with a topping and adjust next time.
• If your Oreo cheesecake has condensation on the top, just dab it gently with a paper towel.

* To make an aluminum foil sling, take a 20 inch sheet of aluminum foil and fold it over in thirds, lengthwise. Use the sling to remove the pan from the Instant Pot.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 slice

Amount Per Serving
Calories 177
% Daily Value
Total Fat 10 g		15%
	Saturated Fat 6 g	30%
	Unsaturated Fat 1 g
Cholesterol 63 mg		21%
Sodium 74 mg		3%
Total Carbohydrates 21 g		7%
	Sugars 18 g
Protein 3 g		6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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