Instant Pot Oreo Cheesecake

Instant Pot Oreo Cheesecake may just be the easiest cheesecake you'll ever make. It's the perfect size for a small family celebration or weeknight dinner!

Instant Pot Oreo Cheesecake may be the easiest cheesecake you’ll ever make. It’s the perfect size for a small family celebration too!

I am typically not one to jump on board with trends- especially food related trends. I like to stick to simple and tasty recipes I can trust, like my No Bake Cookies. But when I stumbled across a Facebook page full of home cooks raving about the Instant Pot Programmable Pressure Cooker, I was sucked in immediately.

I’ve always read wonderful things about pressure cooking, but I’m kind of a pansy and the thought of cooking anything under pressure conjured up very scary, messy things in my head. So when my Instant Pot arrived, I turned to my friend and fellow blogger, Barbara, who writes Pressure Cooking Today, for some advice. Barbara recommended that I start with pressure cooking water. Yes, water. And much to my surprise, the process was easy and most importantly, nothing blew up in my face.

Total win, so I moved on to hard boiled eggs. Baby steps. And let me tell you, pressure cooked hard boiled eggs are pretty much perfection. No yucky green ring around the yolk and the shells slipped off like magic. I was instantly Instant Pot obsessed.

Instant Pot Oreo Cheesecake may just be the easiest cheesecake you'll ever make. It's the perfect size for a weeknight dessert! So delicious!

Since Eric and I both work from home, you’d probably think that our meal planning game is pretty strong, but that’s most definitely not the case. We’re often scrambling at 5:00 to come up with something to feed our little family, so the thought of quick, one pot, home-cooked meals sold me. I love slow cookers, but honestly, with both of us home all day, by dinner time, I’m kind of over whatever dish I’ve been smelling all day. So the Instant Pot seemed perfect for remedying that problem.

Also, the fact that you could supposedly make cheesecake in a pressure cooker definitely had a little something to do with the purchase.

As soon as I saw everyone in the Facebook group posting perfect little cheesecakes, I ordered a 7-inch springform pan, and may have even paid for one day shipping with Amazon Prime. I told you guys I was obsessed!

My first test cheesecake was perfectly cooked and had amazing texture. Creamy, but dense and not one single crack. However, it smelled faintly of the Kahlua Pork that I had made a few days before. You guys know that I love me some cheesecake, but pork scented cheesecake is something that I just couldn’t get behind.

Instant Pot Oreo Cheesecake may just be the easiest cheesecake you'll ever make. The texture is so perfect!

Turns out the Instant Pot sealing ring holds odors like a magnet. An unfortunate fact I might have realized, had I read the instruction booklet cover to cover. But after a little steaming with vinegar and lemon wedges, the smell quickly faded and I was whipping up this Instant Pot Oreo Cheesecake without a hint of pork.

When the pan arrived, I got a good chuckle because the pan seemed so tiny in comparison to my 9-inch springform pans, but the size was absolutely perfect for the Instant Pot and our little birthday celebration for Elle. No leftover cheesecake hanging out in the fridge begging me to eat it, just 6 perfect pieces of cheesecake goodness, gone in one night.

My friend Shelly of Cookies and Cups also whipped up a delicious Instant Pot Salted Caramel Cheesecake that you won’t want to miss!

You could even make this cheesecake with the new Cinnamon Bun Oreos. I’m pretty sure that’d be amazing! Oh the possibilities, my friends!

Looking for more delicious cheesecake recipes? Be sure to check out my Sugar Cookie Cheesecake and No Bake Oreo Cheesecake! I also have a Low Carb Cheesecake recipe that is amazing!

Instant Pot Oreo Cheesecake

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


For the Crust

  • 12 whole Oreo cookies, crushed into crumbs
  • 2 tablespoons salted butter, melted

For the Cheesecake

  • 16 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 whole Oreo cookies, coarsely chopped

For the Topping

  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies, coarsely chopped
  • chocolate sauce, optional


  1. Tightly wrap the bottom of  7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.
  2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan.
  3. Place pan in freezer for 10-15 minutes.
  4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
  7. Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan with ease.
  8. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.
  9. Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
  10. When the Instant Pot beeps, hit the "Keep Warm/Cancel" button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  11. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
  12. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
  13. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.


If you would like to bake this cheesecake in an oven instead of an Instant Pot, simply follow directions 1-4. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
Instant Pot Cheesecake method slightly adapted from Pressure Cooking Today.

Instant Pot Oreo Cheesecake may be the easiest cheesecake you'll ever make. It's the perfect size for a small family too! You'll love this recipe.

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92 Responses to “Instant Pot Oreo Cheesecake”

  1. JulieD — January 22, 2016 at 10:38 am

    Ummm! Amazing! (I think I need a 7 inch springform pan and an instant pot now!)


    • Jamie — January 22, 2016 at 3:36 pm

      Thanks, Julie!

  2. Barbara @ Barbara Bakes — January 22, 2016 at 1:21 pm

    I’m so glad you’re loving your Instant Pot. These cheesecake looks like a must try. Thanks for the shout out!


    • Jamie — January 22, 2016 at 3:36 pm

      Hi, Barbara! My pleasure!

  3. Cait C — January 22, 2016 at 4:47 pm

    This looks amazing! We love Oreos and our Instant Pot! I do have one question about that ring though…you said you steamed with vinegar and lemon? Did you just do this in a pan or did you actually run the Instant Pot with some water? I want to make this, but so far I have only used the IP for savory stuff and the ring definitely stinks. I want to buy a second one for that reason, but until then…advice please!!


    • Jamie — January 22, 2016 at 5:15 pm

      Hello! I ran the steam function on my Instant Pot for 2 minutes with 2 cups of water and lemon wedges. It did nothing. Then I ran it again with 2 cups white vinegar and a squeezed an entire lemon into the pot and tossed them lemon into the vinegar. This helped quite a bit, but I think I need to get another ring too. I hope this helps.

  4. Senika @ Foodie Blog Stalker — January 25, 2016 at 4:21 pm

    I’ve been contemplating an instant pot purchase and this cheesecake is definitely nudging me in the “must have” direction! So beautiful!


    • Jamie — January 26, 2016 at 5:01 pm

      Hi, Senika! I hope you enjoy it! Let me know how it turns out.

  5. Laura — January 26, 2016 at 10:38 am

    Beautiful recipe! So when making the crust do you leave the cream in the cookies or remove it? TIA!


    • Jamie — January 26, 2016 at 4:14 pm

      Hi, Laura! Definitely leave the cream in! Let me know if I can do anything else for you.

  6. Karen — January 30, 2016 at 8:10 pm

    Hi – hoping to make this tonight.  I have a 6″ inch and 8″ inch pan (but not a 7′.)  How should I adjust the cook time – and which one would be the better alternative (for Instant Pot.)  Thanks:)


    • Jamie — January 31, 2016 at 9:17 am

      The 6 inch pan will work, but I’m not sure if all of the batter will fit as I haven’t tried the recipe in a 6-inch pan. I’d cut the time down a bit too to maybe 30-35 minutes to start and if it doesn’t appear to be set, you can always pressure cook it for an additional 5 minutes or so. I hope this helps.

    • Mickey — October 1, 2017 at 10:41 am

      Any suggestions when I only have the 8″. Maybe cut cook time as well?

  7. Courtney — February 14, 2016 at 4:38 pm

    Hello! Can’t wait to try this! Do you know if half and half can be subbed for heavy cream in the cheesecake part of the recipe? All I have on hand is half and half :).


    • Jamie — February 15, 2016 at 12:07 pm

      That will work, Courtney! :)

  8. Jenn — February 25, 2016 at 8:55 pm

    Hi! Made this tonight and after  40 min plus 10 min pressure releasing, the center was still very gooey . I do realize  some of it will set  as it cools and refrigerate but I know in its current state, it’s not completely done cooking.  I am finishing it the oven, starting with a out 10 min. What can I do to check next time? 


    • Jamie — March 1, 2016 at 4:25 pm

      You definitely want your cheesecake to have a slight jiggle in the center. It will have a bit of carry-over baking as it cools and will definitely firm up in the fridge. I hope this helps.

  9. Rabia — March 6, 2016 at 10:38 am

    In #4 of the directions it states to add eggs one at a time. However, in the ingredients section, eggs are not mentioned. How many eggs do I need to make this recipe? Thank you.


    • Jamie — March 6, 2016 at 1:26 pm

      Under the section “For the Cheesecake” the ingredients state 2 large eggs, room temperature. I hope this helps.

  10. Kenj — March 30, 2016 at 10:56 pm

    I don’t understand the advantage of the Instant Pot in this circumstance.  The directions for oven baking requires almost exactly the same amount of time.  What does the Instant Pot improve over the same recipe cooked in the oven…and requiring a special sized springform pan to boot.


    • Jamie — March 31, 2016 at 3:59 pm

      Hi, Kenj! The Instant Pot was able to cook give us a small cheesecake perfect for our family. It also tasted amazing! I hope you give it a try! Take care.

    • Maryellen — July 19, 2017 at 10:11 am

      Kenj, one of my favorite things about the Instant Pot is the ability to cook without heating up the kitchen. We’re in the midst of a mini heat wave so I am appreciating that fact more than ever right now!

  11. Thembeka — March 31, 2016 at 5:45 pm

    I need some one to teach me how to bake cheese cake or any cake


  12. Tania — April 4, 2016 at 6:20 pm

    Hi I would really like to try this recipe but don’t have an instant pot. Is there an alternative way to cook the cheese cake? 

    And I’m from the UK, would you be able to provide desert ingredients in grams and kilograms?

    Thanks so much


  13. Jackie @ superman cooks — April 7, 2016 at 12:03 pm

    This  looks incredible Jamie! I cannot wrap my mind around the fact that it was made in a slow cooker. Brilliant. Beautiful photos too! Pinned!!


    • Jamie — April 8, 2016 at 10:52 am

      Thank you, Jackie!

  14. Marci — April 16, 2016 at 9:55 am

    What’s the crust like when cooked in a pressure cooker?


    • Jamie — April 19, 2016 at 11:03 am

      Hi, Marci! The crust should be just like a baked cheesecake. I hope you enjoy it!

  15. Martin — April 19, 2016 at 9:53 am

    Thanks for this cheese cake recipe that sounds delicious. For Tania, in the UK, I think the Instant Pot is available there now on


    • Jamie — April 19, 2016 at 10:21 am

      You’re welcome, Martin! Enjoy!

  16. I made this cheesecake for our church’s 4th of July baking contest and won a blue ribbon! It turned out perfectly. Very yummy!


    • Jamie — April 20, 2016 at 12:51 pm

      I’m so glad you liked it, Sarah! Congratulations on your blue ribbon!

  17. Kara — May 1, 2016 at 9:12 am

    I made this cheesecake for company which was served last night. Everyone thought it was delicious! The only thing is that the middle of the cake seemed a tad under cooked maybe I needed to add another 2 mins or so. Definitely a keeper though! 


    • Jamie — May 1, 2016 at 2:02 pm

      I’m so glad you and your guests enjoyed it, Kara!

  18. Bette Marley — July 4, 2016 at 12:22 pm

    Hi, love the look of this and next time I’m going to try it! I use a 7 inch push pan and except for the cookies, the same recipe. I cook mine for 25 minutes   I see you have 40? Does adding the cookies increase the time that much?


    • Jamie — July 5, 2016 at 12:43 pm

      Hi, Bette! I think adding the cookies actually may increase the time 15 minutes. Let me know if you give it a try…I’d like to hear your results! Take care!

  19. Lindsay | BluegrassBites — July 15, 2016 at 11:16 am

    This cheesecake looks amazing! I just ordered an Instant Pot on Prime Day and I cannot wait to give this a try!


    • Jamie — July 17, 2016 at 6:04 pm

      I love my instant pot! Let me know how it goes, Lindsay…. I hope you enjoy it!

  20. Lexi — July 25, 2016 at 8:40 am

    Can I use 1/4 cup sour cream instead of heavy cream for the filling?


    • Jamie — July 25, 2016 at 10:42 am

      Hi, Lexi! I suppose you could try the sour cream, but my concern the cheesecake might be flat. Maybe you could try evaporated milk? I’ve also heard that you can take 1/3 cup unsalted butter, melt it, and add it to 3/4 cup for a heavy cream substitute. Let me know how it goes!

  21. Don Breor — July 26, 2016 at 3:35 pm

    Followed instructions to the letter. Came out raw in center.I have been baking normal sized cheesecakes in waterbaths for over 20 years. This one didn’t work.


    • Jamie — July 29, 2016 at 7:02 am

      I’m sorry to hear that, Don. I’m glad you gave it a try!

  22. Clare Campbell — July 26, 2016 at 10:31 pm

    Just made this and it’s cooling on the counter. I’m wondering if I refrigerate it in the springform pan or remove that before refrigerating?


    • Jamie — July 29, 2016 at 7:09 am

      Hi, Clare! You can refrigerate the cheesecake in the springform pan. I hope you like it!

  23. Mary Murray — July 29, 2016 at 4:25 pm

    I don’t have a springform pan to fit my IP. But I do have a pyrex square pan that fits, will that work? Should I line it with parchment paper?


    • Jamie — August 4, 2016 at 2:51 pm

      I have never tried that, Mary, so I am not certain how it will turn out. Sorry!

  24. Christine — July 31, 2016 at 11:47 pm

    I made this yesterday but I could only find 4 inch springform mini pans at the store.

    For what it’s worth, the proportions of the recipe are almost perfect for three 4 inch pans. I put them in the instant pot, two across on the bottom and then rested one on the top. I cooked it for the same amount of time due to being at 5000 feet, but it may have been slightly too long. The only thing that happens if you cook too long is that it becomes more like NY style cheesecake, so it was still really good.

    I also used tongs to remove the pans since they were so small. Anyway, in case anyone ever asks about the weird mini springforms I found. They were pretty cute :)


    • Jamie — August 4, 2016 at 2:46 pm

      I love the idea of mini cheesecakes! Thanks so much for stopping by and leaving your feedback, Christine!

  25. VRK — August 8, 2016 at 1:09 pm

    Hi there…I read thru this post after following its link from your blogger friend who wrote about the salted caramel cheesecake. She doesn’t mention covering her cheesecake with foil while it cooks but you do. Would you kindly elaborate on why you choose to cover. Thank you. And I really have to get a 2nd ring before embarking on sweets…can’t wait!


    • Jamie — August 10, 2016 at 9:36 am

      Hello! Covering with foil is a personal choice. The foil prevents moisture from forming on the top, and not covering in foil makes the cheesecake cook a slight bit faster. I hope this helps!

  26. Karen — September 18, 2016 at 5:35 pm

    I have my cheesecake baking in the Instant Pot now…my first cheesecake attempt. I could only find a 6″ pan, but the batter still fits nicely. Other recipes using a 6″ pan call for a baking time of 50 minutes…probably because it makes a thicker cheesecake. I’ll let you know how it turns out.
    I used mint Oreos.


    • Jamie — September 20, 2016 at 11:47 am

      The mint oreos sound wonderful, Karen! How did everything come out?

  27. Jolee — October 5, 2016 at 1:13 pm

    Mine too came out undone in the middle. If it was a quarter size I wouldn’t fuss but it was a good 2+ inches in diameter of the center that was no done. I have a newer instant pot, followed directions to a T. Next time I will do 45 or 50 min…


    • Jamie — October 5, 2016 at 1:30 pm

      I think that’s a good plan, Jolee. Let me know how it goes!

  28. Ariel — October 7, 2016 at 3:55 pm

    Hi, I just found your post on the FB community and wanted to see the recipe. This looks delish and thanks for pointing out the odor issue – I keep mine on the counter and get a whiff of “last night’s dinner” sometimes and it makes me nuts.
    As for the cheesecake, you state to wrap the bottom of the pan in foil – is that foil inside the pan or on the outside? (I’ve never made a cheesecake. Ever. I feel so bad.)


    • Jamie — October 8, 2016 at 7:44 am

      Don’t feel bad at all, Ariel! You have great questions. Wrap the cheesecake with foil on the outside of the pan. Please don’t hesitate to ask me any questions…I’m here to help. I hope you enjoy the cheesecake!

  29. zun — November 19, 2016 at 11:30 am

    hi. i just cook it tonite. the ingredients is simple and easy to bake. 
     i don’t have heavy cream, so i put 1/2 cup whipping cream. i also used 3 large eggs.
     then i put it in a small cup, so be like a mini oreo cheesecake. i cook it for 25 minutes. but i did not put water bath. since it is small cup, so there is no crack in the middle. i put nearly full cup.
    btw, i also add cuppucino emulco, so the taste and smell like coffee.
    i just eat one cup. very nice taste. can’t wait for 8 hours as you said. Haha…
    anyway, thanks a lot for the recipe. keep up the good work.


    • Jamie — November 19, 2016 at 1:15 pm

      I’m so glad you enjoyed the cheesecake, Zun! I appreciate your kind words.

  30. Morag — January 1, 2017 at 5:13 am

    I have this firming up in the refrigerator right now. I am a bit concerned that the Oreo pieces in the cheesecake part have gone soft during cooking – is this supposed to happen?


    • Jamie — January 2, 2017 at 11:54 am

      How did it turn out, Morag? The Oreos inside the cheesecake won’t be as soft as if they’re straight out of the package, but they still should give the cheesecake a great flavor. Let me know how you liked it!

  31. Misty — January 6, 2017 at 12:26 pm

    Will this recipe give me a good cheesecake if I use a graham crust and no Oreos? Thanks!


    • Jamie — January 9, 2017 at 12:01 pm

      Hi, Misty! I haven’t tried it with a graham cracker crust, so I honestly don’t know. But I say give it a try! I’d love to hear your results!

  32. Karla — January 14, 2017 at 12:15 pm

    This was the second recipe I tried in my new Instant Pot and it was the best cheesecake I’ve ever had. I loved it which is saying a lot as I’m not a huge cheesecake fan. My husband and children loved it also. Thank you for a wonderful recipe!


    • Jamie — January 15, 2017 at 10:16 am

      Thank you so much, Karla!

  33. Karla — January 14, 2017 at 12:16 pm

    I forgot to add that I didn’t have a 7″ springform on hand and wanted to make it right away so I ended up using a 7″ round Corningware dish and it turned out perfectly!


    • Jamie — January 15, 2017 at 10:16 am

      Wonderful, Karla!

  34. Susan Eissinger — January 22, 2017 at 6:51 pm

     Just made this Oreo cheesecake in my 7 inch spring form pan.  When I took the foil off the top of the pan some of the cheesecake stuck to the foil so the top is a little lumpy looking. I guess that won’t matter as I can cover it up with some whipped cream.  I did have a taste of the cheesecake that was stuck to the foil and it certainly was yummy. I guess the lesson learned is not to fill the pan quite so full. Does a cheesecake rise when you are baking it, or not?  Thanks for the great recipe!


    • Jamie — January 23, 2017 at 12:10 pm

      Hi, Susan! The cheesecake rises a bit when baking, but not significantly. I’m really glad you enjoyed the taste!

  35. kayla — January 30, 2017 at 3:09 pm

    Hi Jamie!

    How would you cook this in either a crock pot or oven?

    It looks soooo amazingly good!!


    • Jamie — January 31, 2017 at 12:31 pm

      Hi, Kayla! Here’s the instructions for the oven:

      If you would like to bake this cheesecake in an oven instead of an Instant Pot, simply follow directions 1-4. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.

      I hope you enjoy it!

  36. Lisa — February 1, 2017 at 9:40 pm

    Would this work in an 8″ pan? I have an 8qt instant pot, hence the larger pan. … How would you adjust the cooking time?


    • Jamie — February 5, 2017 at 5:10 pm

      Hi, Lisa! I think the cheesecake would work in an 8″ pan, but I’ve never tried it, so I honestly don’t know how to advise you. Try cooking for 40 minutes and see how it goes. I’d love to hear the results…please let me know!

  37. LaWanda — February 8, 2017 at 7:19 pm

    would love to find out the results of cooking this in an 8″ pan?  I want to make it this weekend and have an 8″ pan.  Anyone?  Thanks. 


  38. Kaitlyn — February 9, 2017 at 8:26 am

    This was amazing!! I made it 2 nights ago and it turned out perfectly!! YUM!


    • Jamie — February 9, 2017 at 10:44 am

      I’m so glad to hear that, Kaitlyn!

  39. Cheryl Nelson — February 20, 2017 at 10:13 pm

    I made this cheesecake tonight for my grandson’s birthday tomorrow and was a little disappointed that it cracked on top. I’ve done many others and never had one do that. I thought the cook time was long since all the others were 28-35 min. I usually only use 1 Cup of water, it was pretty soggy. I’m sure it will taste fine. I thought the extra time and water was because of the cookies the batter? I think next time maybe 1 Cup and 35 min. Love trying the all the different cheesecakes!


    • Jamie — February 21, 2017 at 7:44 am

      Hi, Cheryl! I’m glad you gave the cheesecake a try. Happy birthday to your grandson!

  40. Gail — March 1, 2017 at 9:39 am

    I made this yesterday in my 6-quart Instant Pot using a Wilton 6-inch wide (3-inch deep) spring form pan. The cheesecake turned out GREAT! I made a few adjustments given the smaller 6-inch pan, e.g., I used Oreo “Thins” – used only 10 cookies and a bit less butter in the crust; used only 6 Oreo cookies in the batter. I also added about 1/16 teaspoon salt to the batter. I cooked it on Manual for 35 minutes allowing the pressure to release naturally for 10 minutes. I did *not* cover my cheesecake with aluminum foil (I got some moisture on the top of the cake after baking, but sopped it up with a paper towel – no problem). It’s a must to let it set up overnight in the fridge. Final note, the 6-inch spring form pan fits nicely into my 6-quart Instant Pot – just using the trivet – no need to make the aluminum foil “sling.”
    Thanks for this very, very tasty recipe!


    • Jamie — March 1, 2017 at 3:26 pm

      I’m so happy to hear you liked the cheesecake, Gail! Thank you for all the suggestions!

  41. Brenda — March 1, 2017 at 4:03 pm

    Thanks for this recipe. I’m looking for a new cheesecake recipe to try in my Instant Pot. I do have one question though. I have a 7 inch springform pan but it’s a deep one, it’s 3.75 inches deep, not the typical 2 inches deep one. If I wanted to make this recipe in the deeper pan, would I double the recipe and what time would I have to do? Any thoughts would be great.


    • Jamie — March 2, 2017 at 12:20 pm

      Hi, Brenda! I don’t honestly know how to advise you, except try it in your pan without any adjustments and see how it goes? I’m sorry I can’t be of more help. Let me know if you give it a try…I’d love to hear the results!

  42. Brooke — March 4, 2017 at 12:21 pm

    Hi – I followed the directions exactly (I’m using 6 qt IP, 7″ springform) and set it to cook for 40 mins on Manual w/ foil cover (and bottom) and sling, on trivet, 1.5 cup water, etc. 10 min NPR. Only deviation was I put a parchment round in the bottom of my pan.

    The cheesecake was more than jiggly in the middle, the whole center of the cake would move/run from side to side (slowly) if I tilted the pan. I put it back in for 10 min, QR. Still more than jiggly. Tried a knife test and the cake is firm around the edges (knife comes out clean) but extremely wet in the middle — and moving (like I’m pouring it) if I tilt the pan. So I put it back in for 5 more mins and let it NPR this time. Now I think it has the proper amount of jiggle.

    My questions: 1/ Is it supposed to be *that* soft in the middle after the first 40? I know some jiggle is correct, but this was pretty runny. 2/ Do you have any idea where I might have gone wrong with the cooking?

    Thanks! (My lick of the knife taste a minute ago indicates it will be delicious, no matter what!)


    • Jamie — March 6, 2017 at 4:58 pm

      Hi, Brooke! I think you did the right thing by trusting your own judgment and putting it in for longer. I’m glad you enjoyed the taste!

  43. Gina — March 18, 2017 at 4:14 pm

    A little dry. I think it needs the. 1/4 c sour cream like most receipes call for. 


    • Jamie — March 19, 2017 at 7:55 am

      If you add the sour cream, Gina, let me know how it goes. I’d love to hear your feedback!

  44. Danielle — April 22, 2017 at 11:29 pm

    Just wondering if anyone has tried making this with duck eggs. I have made plenty of cheesecakes including them but only the normal 9″ style in the regular oven. Would like to know if using 2 duck eggs would over do it? Duck eggs tend to be larger (75g vs 60g) so I don’t want to have the cheesecake run over the sides if it ‘rises’ any while cooking in the Instant Pot.


    • Jamie — April 24, 2017 at 3:36 pm

      Hi, Danielle! I’ve never used duck eggs in baking, so I honestly can’t comment. But I’d love to know your results if you give them a try!

  45. mary — May 7, 2017 at 7:52 am

    I made the oreo cheesecake for my son and his family. My grandson gave it a Big thumbs up. It was delicious! Only after we were finished with dinner and dessert did I remember I had forgotten to top the cheesecake with chocolate syrup. We all agreed it was still the best cheesecake ever!!!!!!!


    • Jamie — May 8, 2017 at 8:31 am

      I’m so glad everyone enjoyed it, Mary!

  46. Nancy — July 30, 2017 at 6:16 pm

    Have you tried this with the mini springform pans?  Just wondering how long to cook with those?


  47. Rita — August 25, 2017 at 1:03 pm

    Has anyone blind baked the crust?  I’m going to give it a try.  


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