Instant Pot Golden Oreo Chocolate Chip Cheesecake

I continued my cooking adventures with the Instant Pot this week by trying out a new dessert. I ordered up a new springform pan to fit my Instant Pot, and promptly made a sinfully decadent and delicious cheesecake. I adore this Instant Pot Golden Oreo Chocolate Chip Cheesecake that has a Golden Oreo chocolate chip crust and filling which is topped with a white chocolate ganache with a dark chocolate whipped cream topping.

Yum! 🙂

This is a great dessert to follow up your next dinner, cookout, or office potluck!

Start off by letting your cream cheese soften to room temperature. Grease the inside of a 7-inch springform pan and set aside.

To prepare the crust crush about 15 Golden Oreo cookies and combine in a bowl with the melted unsalted butter, and chocolate chips.. Press the crust into the bottom of the springform pan and slightly up the sides. Put in the freezer for about twenty minutes while you prepare the filling. Cover the bottom of the pan with foil tightly.

To prepare the filling beat together the softened cream cheese and sugar. Add eggs, one at a time to mixture. Add to this the flour, heavy cream, and vanilla. Crush about 6 Golden Oreo's and fold into the mixture with about ½ cup of chocolate chips.

Pour the filling into the springform pan, and cover tightly with foil. Cover top and bottom with foil. By the way this beautiful Ipe and Mahogany custom cutting board was provided by Ozark Wood Finery.

Put 1 ½ cups of water in the bottom of the Instant Pot along with the rack that came with the appliance. Make a foil sling and put around the wrapped springform pan for easier removal later (about 20-inches in length). Close the lid and cook at high pressure for 35-minutes. Allow for a ten minute natural release according to the manufacturers directions. Remove the cheesecake, uncover from foil, and cool on a wire rack until it has come to room temperature.

Refrigerate overnight - I know it's hard especially when all you want to do is eat this delicious Instant Pot Golden Oreo Chocolate Chip Cheesecake!

To prepare the ganache combine the white chocolate chips and heavy whipping cream in a small pan over low heat. Stir to combine as it cooks. When melted and combined to the thickness of your liking set aside to cool.

Remove the cheesecake from the springform pan. I used a butter knife dipped in hot water to loosen the sides prior to remove the ring of the springform pan. To loosen the crust I actually used a blow torch for a few seconds to warm (of course, safely outside on the top shelf of my grill) and then slid off with a long thin spatula. You can also recover the bottom of the pan with foil, and put into an inch or two of hot water for a minute or two to loosen.

Top with prepared white chocolate ganache.

*Note: If the ganache is refrigerated it will harden, so the layer can be as thin or think as you like.

To prepare the dark chocolate whipped topping, combine the whipped cream that has been thawed in the refrigerator so it is no longer frozen with the dark chocolate syrup with a whisk until combined.

Top the cheesecake with the dark chocolate whipped topping, and top with Oreos (halved and crushed).

Enjoy your Instant Pot Golden Oreo Chocolate Chip Cheesecake with a nice cup of hot coffee!

Recipe