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Easy & Delicious Oreo Cheesecake

The other day I made a delicious decadent cheesecake.

I chopped, mixed, blended, and folded.
And then placed that cheesecake inside a 
pressure cooker and went about my day.

Yes. Not the oven. 
I placed it in a pressure cooker.

Did you know that you could bake a cheesecake in a pressure cooker?
I didn't. 

Did you know that I baked this cheesecake in the pressure cooker
 as the very first thing I ever cooked in a pressure cooker? 

I did.

And did you know that right after the cheesecake was done, my son and his girlfriend
used it to make rice.  In 10 minutes.
It isn't just a pressure cooker. It is a Multi-cooker.
 As in rice cooker, slow, cooker, steamer, simmer-er (is that a word?).
It cooks everything.
It boils eggs even. And it bakes.
It does all of that- super fast. And super efficiently.
And it keeps things warm if you are out and about and don't get home right away.
That is kind of like a dryer with the wrinkle cycle.
It has pre-sets but also it has a book that tells you how to cook pretty much anything
and it preserves nutrients otherwise lost.

Seriously, though...
This Fagor is a game changer.
It really does SO much more than you think.

I honestly was not familiar with pressure cooking before last week.
I thought, well, I will try a lentil soup recipe or something simple.

But after googling recipe's I decided to try something different like a cheesecake.
And I am hooked.
We have used this so many times in just a couple of weeks-to make several different things.
 I can't even tell you.
And this cheesecake-
with an oreo cookie crust, 
 thick new york style cheesecake and a topping of gooey melted chocolate and caramel?
Well, it lasted about 15 minutes at our house.

It is delicious.
And it took about 40 minutes start to 

I am pretty sure it would be a perfect side dessert for Thanksgiving.
And yes, a side dessert is most definitely a thing.

Here is the recipe
(adapted from My Baking Addiction)



12 whole Oreo cookies, crushed into crumbs

2 tablespoons salted butter, melted

Cheesecake filling

16 ounces cream cheese

1/2 cup granulated sugar

2 large eggs

1 tablespoon all-purpose flour
2 teaspoons pure vanilla extract

8 Oreo cookies chopped

8 whole Oreo cookies chopped 
Chocolate caramel drizzle- 12 chocolate caramel kisses melted

Wrap the bottom of  7-inch springform pan in foil and then spray the inside of the pan 
with non-stick cooking spray.

Prepare your crust
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.
Place pan in freezer for 10-15 minutes and make your filling.

Beat the cream cheese until smooth.
Add sugar and mix.
Add eggs and blend.
Scrape bowl as needed and then 
add in the flour, heavy cream, and vanilla and mix until smooth.
Fold in 8 chopped Oreo cookies to the mix and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.

Pour 1 1/2 cups of water into the Fagor Pressure Cooker 
Create a 'trivet' with a piece of foil by folding and creating a 'rope' and forming it into a circle
and place in the bottom of the pan. 

Place the cheesecake onto the 'trivet' and then
lock the lid into place and make sure the vent is closed.
Press the "Manual" button and cook on high pressure for 40 minutes.
(Follow your manual for more details)
When it is done cooking-
allow the pressure to release naturally for 10 minutes or carefully do a quick release by turning the valve to allow the pressure to release but stay clear of the steam for safety.

Remove the cheesecake and allow it to cool to room temperature.
After it has cooled- refrigerate it for 8 hours and
before serving, top with chopped Oreo cookies, and melt your kisses and then 
drizzle (liberally) with chocolate caramel sauce.

And enjoy.

Stop by my friends who are sharing their own recipes
for their pressure cookers

10 Holiday recipes to make in the electric pressure cooker.

Homemade Applesauce by Place of my Taste | Cranberry Sauce from Cherished Bliss
Homemade Beef & Mushroom Stew by A Burst of Beautiful | Candied Sweet Potatoes by Make it and Love it
Candied Orange Peel by Craftberry Bush | Flavor Infused Honey by TIDBITS
Oreo Cheesecake by French Country Cottage | Mashed Potatoes by Our Best Bites
Cape Cod Cranberry Sauce by Nina Hendrick Design Co. | Creamed Corn by Live Laugh Rowe

And if you are looking to add one to your home-or to gift one this holiday season-
they have silver, champagne and copper- I chose champagne- because you 
but you can find your perfect color and size 


Happy baking, steaming, pressure cooking and enjoying everyone.

This post was sponsored by Fagor but all opinions are my own.

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  1. Fascinating! When I was in the Peace Corps in Africa (no electricity or running water), I used to make pizza and brownies in a jury-rigged oven over a fire. I had a gigantic pot, lined the bottom with gravel, then set my dish on top and put on the lid. Where there's a will, there's a way.

    1. That sounds awesome!! I once had 'pot lasagne' while camping made over a campfire in a similar fashion. :)

  2. Thanks so much for playing with me Courtney! This looks so delish and the photo styling was spot on! You are one gifted gal and it was a pleasure to have you join me for this event!

    1. You are so kind- thank you for asking me to join you! I had so much fun- and am obsessed with this pressure cooker now! :)

  3. How long did you wait before removing it from the pan? How did you get the cheesecake out of the pan?

    1. The timing called for 40 minutes to bake- and then released the steam properly and made sure to use a hot mitt and just reached in and grabbed the cheesecake pan. After you let the cheesecake cool (about an hour maybe) it is good to go to remove from the pan. Hope that helps!

  4. How long before you removed the cheesecake from the pan and how did you get the cheese cake out of the pan?

  5. The photos are great , what great new kitchen item,I like that it seems so versatile . Thanks for recipe.