Instant Pot Pumpkin Oreo Cheesecake Recipe

5 from 2 votes
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Instant Pot Pumpkin Oreo Cheesecake Recipe – delicious creamy rich pumpkin cheesecake with crushed oreos made right in your instant pot!

 picture of a pumpkin oreo cheesecake next to an instant pot
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If you love all things Halloween, this delicious creamy pumpkin cheesecake is for you!

Making cheesecake in your Instant Pot is easy, quicker, and so delicious – it’s the perfect way to celebrate.

We’re loading this cheesecake up with tons of pumpkin and oreo flavor – this delicious dessert is sure to become one of your family’s favorites.

 picture of a pumpkin oreo cheesecake next to an instant pot

How to Make Instant Pot Pumpkin Oreo Cheesecake

Making cheesecake in the Instant Pot is a great easy way to whip up decadent desserts – but there definitely are quite a few tools you will need to make this recipe.

Unlike many of my easy desserts, these tools really are critical for the success of this recipe – so please note which you have on hand, and which you might need to buy.

I am adding affiliate links to products I personally use in my home, if you’d like to see any of my suggested items, please click them.

 picture of a pumpkin oreo cheesecake next to an instant pot
  • Instant Pot (If you don’t have one yet, I reccomend one with air fry and pressure cooking capabilities, so you can make my air fried french fries!)
  • Food Processor
  • 7″ Springform Pan
  • Stand mixer or hand mixer
  • Foil
  • Instant Pot Trivet

Recipe FAQ’S

How long does the cheesecake need to chill?

The cheesecake needs to set in fridge for four hours before serving.

Do I have to cover with foil?

You don’t have to cover springform pan with foil, but we find it makes things easier when moving in and out of instant pot.

Should I natural or quick release?

After cooktime, let Instant pot naturally release for 15 minutes. Quick release any remaining pressure.

 picture of a pumpkin oreo cheesecake next to an instant pot

Pumpkin Desserts You’ll Love

If you love all things pumpkin, be sure to check out some of our other pumpkin loaded recipes!

 picture of a pumpkin oreo cheesecake next to an instant pot

Instant Pot Pumpkin Oreo Cheesecake Recipe

If you love this easy recipe, please be sure to rate it five stars, leave a comment, and help me share on pinterest!

 picture of a pumpkin oreo cheesecake next to an instant pot

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Want to save this recipe?
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Please enable JavaScript in your browser to complete this form.
Instant Pot Pumpkin Oreo Cheesecake recipe on a plate with a fork.
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Instant Pot Pumpkin Cheesecake Recipe

Instant Pot Pumpkin Oreo Cheesecake Recipe – delicious creamy rich pumpkin cheesecake with crushed oreos made right in your instant pot!
Course Desserts
Cuisine instant pot
Keyword Instant Pot Pumpkin Cheesecake Recipe, oreo pumpkin cheesecake, pumpkin cheesecake
Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 549kcal
Author Courtney O’Dell

Ingredients

  • 24 oreos
  • 3 tbsp butter melted
  • 16 oz cream cheese softened
  • ? cup sugar
  • ¼ cup brown sugar
  • ½ cup heavy whipping cream
  • 1 tsp maple extract
  • 1 ½ cups pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1 tbsp flour
  • 3 eggs

Instructions

  • Spray springform pan with non-stick cooking spray
  • Add 20 oreos to a food processor and pulse 15 seconds. Mix oreos with butter
  • Pour oreo mixture into a 7” springform pan. Use a spoon to press the crust down flat. Place into freezer to set for 5 minutes
  • In a bowl, mix cream cheese, sugar, brown sugar, heavy whipping cream, maple extract, pumpkin puree, and pumpkin pie spice.
  • Mix on high until well combined. 
  • Add flour and 1 egg at a time to the mix.
  • Blend for an additional 15-20 seconds.
  • Lightly crush remaining oreos and fold into cake mixture.
  • Pour mixture into the springform pan and cover with foil.
  • Add 1 ½ cups of water to the instant pot
  • Using a trivet or foil spring, lower the cake into the instant pot and seal
  • Cook on high pressure for 40 minutes. Allow natural release for 15 minutes.
  • Do quick release to release any remaining pressure/steam.
  • Allow cake to cool to room temp, then place into the fridge for at least 4 hours before serving
  • Garnish with more crushed oreos, chocolate, caramel, or all of the above!

Nutrition

Serving: 1g | Calories: 549kcal | Carbohydrates: 47g | Protein: 8g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Cholesterol: 155mg | Sodium: 382mg | Fiber: 2g | Sugar: 32g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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