This Instant Pot Oreo Pumpkin Cheesecake dessert recipe is a guaranteed show stopper! Surprisingly easy to make too!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the crust:
For the filling:
pumpkin pie spice
pure pumpkin (not pumpkin pie filling)
optional toppings: whipped cream, crushed Oreos, chocolate syrup
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. Add 4 tbsp. of melted butter and process for a few seconds, until combinedUsing 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 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 most of the 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. Use a tinfoil sling, if necessary.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.
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The post INSTANT POT OREO PUMPKIN CHEESECAKE appeared first on The Country Cook.
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