Instant Pot Easy Oreo Cheesecake Recipe Recipe This In a small bowl, stir together the 12 crushed oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan. place pan in freezer for 10 15 minutes. in the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. In a medium bowl, combine 1 1 2 cups crushed oreos, melted butter, and a pinch of salt until mixture is the texture of wet sand. press mixture into bottom and up the side of the pan. freeze for 20 minutes. meanwhile, make cheesecake: in a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy.
Instant Pot Oreo Cheesecake With Oreo Crust Oh My Sugar High Pour the heavy cream into a microwaveable dish and heat until steamy. pour the steaming cream over the chocolate chips. let it rest for 5 minutes then whisk until smooth and creamy. allow to cool for 2 3 minutes and pour desired amount of chocolate ganache in the center and spread to the edge of the cheesecake. Instructions. wrap the bottom of a 6 or 7 inch springform pan in foil. spray the inside of the entire pan with non stick cooking spray. in a small bowl, stir together the crust ingredients and press the crumbs tightly into the bottom of the springform pan. place pan in freezer for 15 minutes. Cook high pressure for 26 minutes. quick release. to prepare the ganache: heat cream (no boiling) and combine with chocolate chips until it gets melted. let it cool down a little bit and pour over the cold cheesecake. decorate with oreo cookies. grab your instant pot and whip up this cheesecake with oreos today. Place 16 oreos, 3 tbsp of melted butter and a pinch of salt into a food processor. blend until completely combined. add the crumbs to a well greased 6 inch springform pan. use the bottom of a greased cup to press the crumbs into a solid crust on the bottom and up the sides of the springform pan.
A Cheesecake With Oreo Cookies On Top And The Words Instant Pot Oreo Cook high pressure for 26 minutes. quick release. to prepare the ganache: heat cream (no boiling) and combine with chocolate chips until it gets melted. let it cool down a little bit and pour over the cold cheesecake. decorate with oreo cookies. grab your instant pot and whip up this cheesecake with oreos today. Place 16 oreos, 3 tbsp of melted butter and a pinch of salt into a food processor. blend until completely combined. add the crumbs to a well greased 6 inch springform pan. use the bottom of a greased cup to press the crumbs into a solid crust on the bottom and up the sides of the springform pan. Place the pan with oreo crust in freezer for 10 15 minutes. this will help solidify the crust. coarsely chop 8 oreo cookies for the cheesecake itself and 5 for the topping. set them aside separately. in the large bowl, beat the cream cheese with sour cream, vanilla and sugar until smooth. add corn starch. Add flour into into the bowl and blend again. pour the mixture on the baking pan (over the cookies). pour a cup of water into the instant pot and place a trivet. put the baking pan on the trivet and close the lid. cook on high pressure for 20 minutes. when cooking time is complete, do a quick pressure release.
Comments are closed.