Recently, I was gifted a Ninja Foodi Pressure Cooker. I’ve had it now for a few weeks and I cannot stop using it. I LOVE cooking with it. I can make anything in here, it’s my slow cooker, pressure cooker, air fryer and more. Today, I decided to see how making a cheesecake would work in a pressure cooker. Now, if you don’t have a Ninja Foodi, I highly suggest you go out and buy one, but another pressure cooker will work too. So this recipe can be used in the Instant Pot, Crockpot Pressure Cooker or any other pressure cooker you may own.
To recreate this delicious Oreo Cheesecake you will need the following –
For the Crust –
30 Oreo Cookies with the centers removed
5 Tbs of melted butter
For the Filling –
2 – 8 oz packages of Cream Cheese – room temperature
1/2 C White Sugar
1 Tbs Cornstarch
3 large Eggs – room temperature
1/2 C Heavy Whipping Cream – room temperature
1 tsp Vanilla Extract
10-15 Oreos coarsely chopped
For the Topping –
2/3 C Heavy Whipping Cream
1 C White Chocolate Chips
1 C Milk Chocolate Chip
20-25 Chopped Oreo Cookies
Kitchen Tools –
This recipe moves fairly fast so I would lay everything out, except what you need for the topping. I also suggest buying 2 packages of Oreo cookies just to be sure you have enough on hand.
This recipe has several steps but I’m going to break them down by sections in hopes of making it a little less confusing and easier for those first time bakers. While this recipe looks intimidating, it’s really simple. There’s just a lot of steps.
How to Make the Oreo Crust
This is a fun but somewhat messy step in the process. It’s also a great one to let the kids get in on and help. You are going to take 30 whole Oreo cookies and remove the centers. Then place the cookies, you should have 60 cookies, in a food processor and turn them into crumbs! If you don’t have a food processor do not worry, just toss these cookies into a gallon size zip lock baggie and crush them as fine as you can with a rolling pin.
Once your cookies have turned into crumbs transfer them to a small bowl and combine them with the melted butter. This is going to be your crust!
Transfer your cookie and butter mixture to your prepped springform pan. To prep your springform pan, spray a light coating of the cooking spray on it. This will help the cheesecake to not stick to the sides. Spread your cookie mixture in an even layer on the bottom of the pan. Now, this is a personal choice, you can push some of the crust up the side if you like a crust that looks like a bowl. I personally like a thicker bottom crust so I did not do this.
Once you are satisfied that the crust is an even layer, place the pan in the freezer to chill while you prepare the batter. You’ll want the pan to have at least 20 minutes in the freezer to set up.
How to Make the Filling
The filling is a fairly quick and simple process. There are several steps but don’t let that intimidate you. The biggest thing to remember is the eggs, cream cheese and buttermilk need to be at room temperature.
Using either a stand mixer or hand mixer, take the cream cheese, sugar and cornstarch and mix until they are light and fluffy. You’ll want to use a low-medium speed. If your cream cheese is not at room temperature this step will be very difficult and could burn out your mixer. Remember to scrape the sides of the bowl to ensure all the cream cheese, sugar and cornstarch is combined.
Next, beat in the heavy whipping cream by slowly pouring it in while having your mixer on low speed.
Now it’s time for the eggs! Mix each egg in, one at a time until they are combined.
Next up is the vanilla extract.
Once everything has been beaten and you have a smooth consistency, it’s time to add in your chopped Oreo cookies! Use a spatula or large spoon to gently mix in the cookies so they do not break down.
Now it’s time to grab that crust out of the freezer and pour your filling in.
How to Cook
This part can be tricky, gently place the cheesecake pan on the trivet.
Next, cover your cheesecake pan with tinfoil. This is to help keep all the water and steam off your cheesecake. When the time is up and you open the pressure cooker there will be a pool of water on top of this tinfoil so be sure you have it secure on the pan.
Now it’s time to cook! Set your pressure cooker on high for 30 minutes.
When the time is up, let the pressure cooker do a natural release for 20-30 minutes.
When opening the pressure cooker, be careful not to disturb the tin foil. Take a towel and gently absorb as much water as possible before you remove the tinfoil. Then, remove the tinfoil and the pan from the pressure cooker and place on a cooling rack. You are going to let the cheesecake cool for about another hour on the rack.
After an hour, take a knife and run it along the sides of the cheesecake to separate it from the pan. Then place the cheesecake in the refrigerator for another 6-8 hours for it to completely cool.
How to Create the Perfect Topping
This is the fun part! Be sure you have your Oreo cookies cut up in different size chunks. I quartered some of them and cut some in half so I would have a variety of sizes.
To make the chocolate ganache I used glass measuring cups. I place 1/3 c Heavy Whipping cream in 2 2 cup glass measuring cups. One at a time I microwaved them for 30 seconds on high. Then I immediately added the white chocolate chips to one and the milk chocolate chips to the other. Let them sit for about a minute then start stirring.
Once the chocolate chips have melted into the heavy cream it’s time to pour them over the cheesecake! Use about half of each of the mixtures to pour as you please on the top.
Then sprinkle the chopped Oreo cookies on top of the chocolate ganache.
And your final step is to drizzle a little bit of the ganache on top of the chopped Oreo cookies.
Place back in the refrigerator until you are ready to enjoy! It is best to loosely cover the cheesecake with tinfoil so it does not dry out. This cheesecake will last in the refrigerator for about 1 week.