instant pot golden oreo chocolate chip cake
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Instant Pot Golden Oreo Chocolate Chip Cheesecake

A sinfully decadent and delicious cheesecake that makes the perfect dessert. I adore this 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. A perfect and stunning sweat treat to follow up any dinner, cookout, party, or office potluck!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 8 hours
Total Time 1 hour 30 minutes
Author mondayismeatloaf

Ingredients

Crust

  • 15 Golden Oreo cookies crushed
  • 3 tbsp unsalted butter melted
  • 1/2 cup chocolate chips

Filling

  • 2 8-ounce packages cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • 3 tbsp heavy whipping cream
  • 1 1/2 tbsp all purpose flour
  • 2 tsp vanilla extract
  • 6 Golden Oreo cookies crushed
  • 1/2 cup chocolate chips

White Chocolate Ganache Frosting

  • 1 cup white chocolate chips
  • 1/2 cup heavy whipping cream

Dark Chocolate Whipped Topping

  • 1 1/2 cup whipped topping thawed
  • 1/3 cup dark chocolate syrup

Instructions

Crust

  • Crush cookies and combine in a bowl with melted butter, and chocolate chips.
  • Press crust mixture into the bottom of a 7-inch springform spring form pan. Press slightly up the sides of the pan. Cover bottom of pan tightly with foil.
  • Place in freezer for twenty minutes.

Filling

  • Beat together in a mixer the softened cream cheese and sugar. Add eggs one at a time beating well after each addition. 
  • Add in flour, heavy cream, and vanilla. Fold in crushed cookies and chocolate chips. 
  • Pour into the springform pan. Cover springform completely with foil. Put rack that came with your instant pot into the appliance, place covered cheesecake on top of rack, and add 1 1/2 cups water. 
  • Place covered springform pan in instant pot, and lock lid. Cook at high pressure for 35 minutes. Do a 10-minute natural release according to your manufacturers instructions.

Cooling

  • Once the cheesecake is done cooking, remove from instant pot, take off foil, and place on a wire rack to cool. Cool to room temperature. Cool 8 hours or overnight. 
  • Remove cheesecake from springform pan to serving plate. See suggestions above in blog post for ways to remove easily from pan. 

White Chocolate Ganache

  • Combine white chocolate chips and heavy whipping cream in a small sauce pan. Melt over low heat, and stir until thickened. May add more chocolate to thicken or more cream to thin.
  • Set aside to cool. Once cooled frost top of cheesecake.

Dark Chocolate Whipped Topping

  • Combine thawed whipped frozen topping and dark chocolate syrup. Whisk together. Top cheesecake.
  • May garnish with halved cookies, and/or crushed cookies.
  • Can be stored in an airtight container in the refrigerator for up to one week.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%