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Instant Pot Pumpkin Oreo Cheesecake Recipe – delicious creamy rich pumpkin cheesecake with crushed oreos made right in your 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.
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.
- 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
The cheesecake needs to set in fridge for four hours before serving.
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.
After cooktime, let Instant pot naturally release for 15 minutes. Quick release any remaining pressure.
Pumpkin Desserts You’ll Love
If you love all things pumpkin, be sure to check out some of our other pumpkin loaded recipes!
- Easy Slow Cooker Pumpkin Bread Pudding Recipe
- Instant Pot Pumpkin Cinnamon Rolls Recipe
- Easy Pumpkin Dump Cake Recipe
- Pumpkin Bread Mini Pumpkins
- 10 Minute Baked Pumpkin Spice Doughnut Holes Recipe
- Pumpkin Spice Oreo Cheesecake Fruit Dip
Instant Pot Pumpkin Oreo Cheesecake Recipe
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Instant Pot Pumpkin Cheesecake Recipe
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!
