Instant Pot Oreo Cheesecake Just A Recipe 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 Recipe Upstate Ramblings For ganache: combine heated cream and chocolate in a medium size bowl. let stand for 2 minutes, then mix together until completely melted. pour the ganache over the top of the cheesecake and spread. for a drip, use a spoon and drip a spoonful of the ganache every 1 2 1 inch on the edge of the cheesecake. Mix in the sugar and flour until combined. add the vanilla and heavy cream and mix on low speed until combined, then slowly increase to high for about 1 minute. mix in the eggs last, one at a time, and just until the yolks disappear into the batter. fold in 3 4 to 1 cup of oreo cookie crumbs after everything is mixed. 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. Place trivet in instant pot and add water. pick up the sides of the foil sling and place the cheesecake into the pot. tuck the foil sides down. place the lid on the instant pot and seal shut. close the pressure release valve. set the instant pot to manual, high pressure for 30 minutes.
Instant Pot Oreo Cheesecake My Heavenly Recipes 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. Place trivet in instant pot and add water. pick up the sides of the foil sling and place the cheesecake into the pot. tuck the foil sides down. place the lid on the instant pot and seal shut. close the pressure release valve. set the instant pot to manual, high pressure for 30 minutes. 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. Add the cream cheese and granulated sugar to a large mixing bowl. use a hand or electric mixer to blend the cream cheese mixture until smooth and creamy. add the eggs in, one at a time, until mixed in. mix in the sour cream, flour, and vanilla extract until just blended. gently fold in half of the chopped oreo cookies.
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