mint oreo cheesecake

Mint Oreo Cheesecake

Chop Secrets
Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course cake, Dessert
Cuisine Modern
Servings 9 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1/2 cup crushed graham cracker cookies
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp butter melted
  • 12 oz cream cheese room temperature
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/8 tsp mint extract
  • 3-4 drops green food coloring or more to achieve desired color optional
  • 1 tbsp all-purpose flour
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • 8 whole Oreo cookies coarsely chopped regular or mint flavored
  • 1 cup Water
  • To Finish:
  • 1 cup whipped cream or whipped topping
  • 8 whole Oreo cookies coarsely chopped regular or mint flavored
  • Chocolate sauce for garnish

Instructions
 

  • Coat the inside of a 7 inch springform pan with nonstick spray, then line bottom and sides with parchment paper.
  • In a small bowl, combine graham cracker crumbs, cocoa powder and melted butter until uniform. Press evenly into the bottom of the springform pan (use the bottom of a measuring cup as a press). Place in the freezer for 10 minutes.
  • Meanwhile, in a medium bowl, use a hand mixer to beat cream cheese and sugar for one minute. Add cream, sour cream, vanilla, mint extract, food coloring and flour and beat for one minute.
  • Add all eggs and beat just until combined. Do not overmix. Fold in chopped Oreo cookies.
  • Pour batter evenly into pan. Tap the pan on the counter several times to force any bubbles to the surface. Pop bubbles with a toothpick or fork.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the springform pan on to the steam rack.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 35 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the pan from the pot to a wire rack. Use a paper towel to soak up any water on top of the cheesecake.
  • Allow to cool to room temperature, then remove the sides of the springform. Parchment will have wrinkled during cooking. Peel it back and re-wrap it around the cheesecake, smoothing the sides as you go. Cover and refrigerate at least 4 hours or overnight.
  • Unwrap the cheesecake, remove pan bottom and parchment. Place cheesecake on a serving plate.
  • Before serving, top with whipped cream, chopped Oreo cookies and a drizzle of chocolate sauce.
Keyword Instant Pot, vegetarian