Instant Pot Oreo Cheesecake

Instant Pot Oreo Cheesecake - My Baking Addiction http://www.mybakingaddiction.
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RECIPE INDEX FUNDAMENTALS ESSENTIALS BLOGGING 101 BEYOND THE SUGAR
Instant Pot Oreo Cheesecake

posted by JAMIE on JANUARY 22, 2016
1 of 24 1/24/2017 10:40 AM
Instant Pot Oreo Cheesecake - My Baking Addiction http://www.mybakingaddiction.com/instant-pot-oreo-cheesecake/
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.
2 of 24 1/24/2017 10:40 AM
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.
3 of 24 1/24/2017 10:40 AM
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!
Instant Pot Oreo Cheesecake

yield: 6 SERVINGS prep time: 15 MINUTES
cook time: 40 MINUTES total time: 55 MINUTES
4 of 24 1/24/2017 10:40 AM
Ingredients:
For the Crust
• 12 whole Oreo cookies,
crushed into crumbs
• 2 tablespoons salted
butter, melted
For the Cheesecake

• 16 ounces cream cheese,
room temperature PRINT RECIPE
• 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
Order Ingredients
Directions:
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
5 of 24 1/24/2017 10:40 AM
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,
6 of 24 1/24/2017 10:40 AM
chopped Oreo cookies, and a drizzle of

chocolate sauce.
Notes:
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.
7 of 24 1/24/2017 10:40 AM
8 of 24 1/24/2017 10:40 AM
PRODU CTS FEATU RED I N THI S RECI PE:

(may include affiliate links)
Instant Pot 7-Inch Stand Mixer Vanilla

Springform Extract
Pan
posted in CHEESECAKE, EPICURIOUS, INSTANT 67 comments »

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9 of 24 1/24/2017 10:40 AM
67 Responses to “Instant Pot Oreo

Cheesecake”
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 22ND, 2016 at 3:36 PM

Thanks, Julie!
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!

Hi, Barbara! My pleasure!
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 thoughyou 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 thenadvice please!!

Cait-
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
10 of 24 1/24/2017 10:40 AM
another ring too. I hope this helps.

-Jamie
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 26TH, 2016 at 5:01 PM

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

Hi, Laura! Definitely leave the cream in! Let
me know if I can do anything else for you.
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 31ST, 2016 at 9:17 AM

Karen-
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
11 of 24 1/24/2017 10:40 AM
pressure cook it for an additional 5 minutes

or so. I hope this helps.
-Jamie
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 15TH, 2016 at 12:07 PM

That will work, Courtney! :)
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 1ST, 2016 at 4:25 PM

Jenn-
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.
-Jamie
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.
12 of 24 1/24/2017 10:40 AM
JAMIE — MARCH 6TH, 2016 at 1:26 PM

Rabia-
Under the section “For the Cheesecake” the
ingredients state 2 large eggs, room
temperature. I hope this helps.
-Jamie
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
ovenand requiring a special sized springform pan to boot.
JAMIE — MARCH 31ST, 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.
THEMBEKA — MARCH 31, 2016 at 5:45 PM

I need some one to teach me how to bake cheese cake or
any cake
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
Tania
13 of 24 1/24/2017 10:40 AM
JAMIE — APRIL 7TH, 2016 at 10:03 AM

Hi, Tania! Here’s a good converter to use:
http://www.goodtoknow.co.uk/recipes
/531168/cups-to-grams-converter. I have a
couple of other Oreo cheesecake recipes you
might enjoy: Oreo Cheesecake and Cookies
and Cream Cake. I hope those work–let me
know if I can help you with anything else!
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!!

Thank you, Jackie!
MARCI — APRIL 16, 2016 at 9:55 AM

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

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

You’re welcome, Martin! Enjoy!
14 of 24 1/24/2017 10:40 AM
SARAH FROM PRESSURECOOKERNOW.COM — APRIL 20,

2016 at 3:30 AM
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 20TH, 2016 at 12:51 PM

I’m so glad you liked it, Sarah!
Congratulations on your blue ribbon!
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 1ST, 2016 at 2:02 PM

I’m so glad you and your guests enjoyed it,
Kara!
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 5TH, 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 tryI’d like to hear your
results! Take care!
15 of 24 1/24/2017 10:40 AM
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 17TH, 2016 at 6:04 PM

I love my instant pot! Let me know how it
goes, Lindsay. I hope you enjoy it!
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 25TH, 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!
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.

I’m sorry to hear that, Don. I’m glad you gave
it a try!
CLARE CAMPBELL — JULY 26, 2016 at 10:31 PM

Just made this and it’s cooling on the counter. I’m
16 of 24 1/24/2017 10:40 AM
wondering if I refrigerate it in the springform pan or remove

that before refrigerating?

Hi, Clare! You can refrigerate the cheesecake
in the springform pan. I hope you like it!
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 4TH, 2016 at 2:51 PM

I have never tried that, Mary, so I am not
certain how it will turn out. Sorry!
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 4TH, 2016 at 2:46 PM

I love the idea of mini cheesecakes! Thanks
so much for stopping by and leaving your
feedback, Christine!
17 of 24 1/24/2017 10:40 AM
VRK — AUGUST 8, 2016 at 1:09 PM

Hi thereI 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
sweetscan’t wait!
JAMIE — AUGUST 10TH, 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!
KAREN — SEPTEMBER 18, 2016 at 5:35 PM

I have my cheesecake baking in the Instant Pot nowmy
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 minutesprobably because it makes a
thicker cheesecake. I’ll let you know how it turns out.
I used mint Oreos.
JAMIE — SEPTEMBER 20TH, 2016 at 11:47 AM

The mint oreos sound wonderful, Karen!
How did everything come out?
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 5TH, 2016 at 1:30 PM
18 of 24 1/24/2017 10:40 AM
I think that’s a good plan, Jolee. Let me

know how it goes!
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.)
Thanks!
JAMIE — OCTOBER 8TH, 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 questionsI’m here to help. I
hope you enjoy the cheesecake!
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 19TH, 2016 at 1:15 PM
19 of 24 1/24/2017 10:40 AM
I’m so glad you enjoyed the cheesecake, Zun!

I appreciate your kind words.
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 2ND, 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!
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!

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!
20 of 24 1/24/2017 10:40 AM
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 15TH, 2017 at 10:16 AM

Thank you so much, Karla!
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 15TH, 2017 at 10:16 AM

Wonderful, Karla!
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 23RD, 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!
21 of 24 1/24/2017 10:40 AM
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Instant Pot Oreo Cheesecake

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 home about contact faq

RECIPE INDEX FUNDAMENTALS ESSENTIALS BLOGGING 101 BEYOND THE SUGAR

Instant Pot Oreo Cheesecake

Instant Pot Oreo Cheesecake may be the easiest cheesecake

I am typically not one to jump on board with trends-

I’ve always read wonderful things about pressure cooking,

Total win, so I moved on to hard boiled eggs. Baby steps.

Also, the fact that you could supposedly make cheesecake in

As soon as I saw everyone in the Facebook group posting

My first test cheesecake was perfectly cooked and had

My friend Shelly of Cookies and Cups also whipped up a

You could even make this cheesecake with the new

Looking for more delicious cheesecake recipes? Be sure to

Instant Pot Oreo Cheesecake

For the Cheesecake

• 1/2 cup granulated sugar

For the Topping

2. In a small bowl, stir together the 12 crushed

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

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

7. Create a "foil sling" by folding a 20-inch long

8. Place the cheesecake pan in the center of the

10. When the Instant Pot beeps, hit the "Keep

11. Carefully unfold the foil sling and remove the

12. Once the cheesecake has cooled, refrigerate it

13. Before serving, top with whipped cream,

chopped Oreo cookies, and a drizzle of

Instant Pot Cheesecake method slightly adapted from Pressure Cooking

PRODU CTS FEATU RED I N THI S RECI PE:

Instant Pot 7-Inch Stand Mixer Vanilla

posted in CHEESECAKE, EPICURIOUS, INSTANT 67 comments »

Around The Web

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67 Responses to “Instant Pot Oreo

JULIED — JANUARY 22, 2016 at 10:38 AM

JAMIE — JANUARY 22ND, 2016 at 3:36 PM

BARBARA @ BARBARA BAKES — JANUARY 22, 2016 at 1:21 PM

JAMIE — JANUARY 22ND, 2016 at 3:36 PM

CAIT C — JANUARY 22, 2016 at 4:47 PM

JAMIE — JANUARY 22ND, 2016 at 5:15 PM

another ring too. I hope this helps.

SENIKA @ FOODIE BLOG STALKER — JANUARY 25, 2016 at 4:21

I’ve been contemplating an instant pot purchase and this

JAMIE — JANUARY 26TH, 2016 at 5:01 PM

LAURA — JANUARY 26, 2016 at 10:38 AM

JAMIE — JANUARY 26TH, 2016 at 4:14 PM

KAREN — JANUARY 30, 2016 at 8:10 PM

JAMIE — JANUARY 31ST, 2016 at 9:17 AM

pressure cook it for an additional 5 minutes

COURTNEY — FEBRUARY 14, 2016 at 4:38 PM

JAMIE — FEBRUARY 15TH, 2016 at 12:07 PM

JENN — FEBRUARY 25, 2016 at 8:55 PM

JAMIE — MARCH 1ST, 2016 at 4:25 PM

RABIA — MARCH 6, 2016 at 10:38 AM

JAMIE — MARCH 6TH, 2016 at 1:26 PM

KENJ — MARCH 30, 2016 at 10:56 PM

JAMIE — MARCH 31ST, 2016 at 3:59 PM

THEMBEKA — MARCH 31, 2016 at 5:45 PM

TANIA — APRIL 4, 2016 at 6:20 PM

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