Several of my loved ones are obsessed with Oreo. So, when I had a fight with one of them recently, I knew that whatever I made as a peace offering should have Oreos in it. I looked at a few recipes for Oreo cheesecakes online, but none looked like they would make a cheesecake with the exact texture that I like. So, I decided to make my own. I wound up getting a bunch of requests for my Oreo cheesecake recipe, so I decided to record it for posterity.
I get a lot of questions from people about why I use such a small amount of butter in my Oreo crusts. Oreo filling is basically sweetened shortening. When it gets hot, it will melt. This creates additional melted fat to make up for the rest of the butter that would typically go in a graham cracker crust. If you’re removing the filling or using another type of non-filled cookie for your crust, definitely add an extra 2 tbsp of melted butter. Otherwise, the crust for your Oreo cheesecake might end up too oily. Take it from someone who’s had to wipe grease off of the bottom of her cheesecakes.
Pressure Cooker Oreo Cheesecake
Ingredients
For the crust:
- 1 cup crushed Oreo crumbs (don’t remove the cream filling)
- 1 tbsp butter, melted
For the cheesecake:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/3 sup sour cream
- 1/2 tsp vanilla extract
- 1/2 cup crushed Oreo crumbs (or chopped Oreo pieces, if you prefer chunks in your cheesecake)
To decorate (optional):
- Stabilized whipped cream (recipe here)
- 4 Oreo cookies, cut in half
Directions
Make the crust
Combine the melted butter and the Oreo crumbs in a small bowl. Press onto the bottom of a 7″ cheesecake pan. Grease the sides of the pan, then set aside.
*Note: If desired, bake the crust in a pre-heated oven at 350 degrees for 8 minutes.
Make the cheesecake
Cream the cream cheese and sugar until smooth (best to use a stand mixer for this). Add the eggs, one at a time, beating well with each addition.
Mix in the sour cream and vanilla, mixing until just combined. Do not overmix!
Gently fold in the Oreo crumbs, then pour into your prepared cheesecake pan. Set aside.
Pour 1 cup of water into the liner of your electric pressure cooker, then set to the Saute/Browning setting. When the water begins to simmer, place the cheesecake in pot on a trivet or silicone sling.
Cook the Oreo cheesecake on High Pressure for 20 minutes. When the timer stops, allow for a 15-minute Natural Release before releasing any remaining pressure.
Remove the cheesecake from the pot. Blot any condensation built up on top of the cheesecake with paper towel. Allow to cool completely, then cover and refrigerate for at least 4 hours (preferably overnight). Remove the Oreo cheesecake from the pan and decorate with Oreo pieces and whipped cream, if desired.