Chocolate Swirl Instant Pot Oreo Cheesecake
Servings: 8
Calories: 177 kcal
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!
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Ingredients
- 1 cup Oreo cookies crushed, packed (about 15 cookies)
- 2 ½ tablespoon butter melted
- 16 oz. cream cheese at room temperature (full-fat)
- ½ cup granulated sugar
- ¼ cup sour cream at room temperature
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
- 2 eggs at room temperature, lightly beaten
- ½ cup Oreo cookies about 4 cookies, chopped
- 2 oz. semi-sweet chocolate chopped
- 1 tablespoon heavy cream at room temperature
Instructions
- Lightly spray the inside of the pan with spray oil.
- Line the inside bottom of the pan with parchment paper.
- To make the crust, combine the crushed 1 cup Oreo cookies and 2 ½ tablespoon butter in a small bowl.
- 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.
- Freeze the crust for 10 minutes while you make the filling.
- In a large bowl, use a hand mixer to to beat 16 oz. cream cheese, ½ cup granulated sugar, ¼ cup sour cream, 1 tablespoon all purpose flour, ½ teaspoon vanilla extract on low speed, just until combined.
- Beat in 2 eggs, one at a time, until combined, making sure not to over-beat.
- Stir in chopped ½ cup Oreo cookies.
- Pour filling onto crust-lined pan.
- Microwave 2 oz. semi-sweet chocolate in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
- Mix 1 tablespoon heavy cream with the chocolate.
- 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.
- Drag a knife or toothpick all around the batter to swirl in the chocolate.
- 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.) [See Note 1]
- Place the cheesecake pan on the trivet.
- Close the lid and pressure cook for 30 minutes.
- Allow the pressure to release naturally, about 10 to 15 minutes. [Read More: The Different Pressure Release Methods].
- Press Cancel and open the lid and remove the pan carefully using either the trivet handles or aluminum foil sling. [See Note 1]
- Cool the Instant Pot Oreo cheesecake completely 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.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Detach the cake from the pan and place on a serving plate.
- Decorate the top of the cake with chocolate sauce, chopped mini Oreo cookies, caramel sauce or fruit pie filling (optional).
- Cut into wedges to serve.
Notes
- Cooking times can vary based on the 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 pressure cook for an additional 2 or 3 minutes.
- 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.
Nutrition
Serving: 1 slice | Calories: 177 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Cholesterol: 63 mg | Sodium: 74 mg | Sugar: 18 g
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