Instant Pot Raspberry Cheesecake
This Raspberry Cheesecake features an Oreo cookie crust, rich chocolate ganache, and fresh berries. A perfect treat for your Valentine, or any celebration, and it cooks up quick and easy in your Instant Pot.
❤️ Why You’ll Love This Recipe: This raspberry-chocolate dessert is a beautiful purple-red color, and it tastes even better than it looks! It’s make-ahead, mostly hands-off and always impresses!
This recipe was originally inspired by a reader and Instant Pot cook, Gordon, who shared his version in the Instant Pot Facebook Group.
I’ve adapted this recipe to be even easier by using jam and added a delicious, decadent chocolate ganache on top of the cake for a stunning presentation.
This is one of our most beautiful and colorful Instant Pot Cheesecake Recipes. And if you love desserts with fruit and chocolate, try these adorable Pots du Creme with Instant Pot Fresh Berry Compote next.
This Instant Pot dessert makes a wonderful Valentine’s Day treat! But we’ve also been known to serve it for birthday parties, summertime celebrations when fresh raspberries are in season, and really any time we want an easy but impressive dessert.
We’ve updated this recipe with additional instructions and FAQs to show you how easy it is to make this beautiful raspberry cheesecake.
Instant Pot Cheesecake Ingredients
The three components for this cake are (1) an oreo cookie crust, (2) a raspberry cheesecake filling, and (3) a milk chocolate ganache. Here’s what you’ll need:
- Oreo cookies. These will be crushed to make the chocolate cookie crust. crumbs (12 Oreos)
- Butter. Use unsalted butter to bind the cookie crust.
- Cream cheese. This should be at room temperature for the easiest mixing.
- Sugar. Regular granulated sugar works!
- Seedless raspberry jam. For the beautiful red-purple presentation, black raspberry jam works the best. I like the Smucker’s Simply Fruit brand.
- Sour cream. This should also be at room temperature so it incorporates easily into the cake.
- Flour. You’ll just need a tablespoon of all-purpose to bring the cheesecake layer together.
- Eggs. Room temperature, please!
- Milk chocolate. Choose your favorite bar or melting chocolate. It should be finely chopped.
- Heavy cream for the rich ganache topping.
- Fresh raspberries, for decoration. (And they’re delicious.)
How to Make Raspberry Cheesecake in an Instant Pot
This easy Raspberry Cheesecake recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
First, you’ll start by making the chocolate cookie crust.
It’s just two ingredients (cookie crumbs and melted butter) that need to be combined into a sandy mixture. Press the crust mixture into the bottom of your prepared springform pan. This needs to set up in the freezer for 10 minutes while you make the filling.
You can choose whether you want to remove the Oreo filling or leave it on. If I’m using a food processor to crush the cookies, I generally remove it!
Next, make the raspberry cheesecake layer.
In a mixing bowl, beat together the cream cheese and sugar at medium speed until smooth.
It’s important not to overmix!
Then add the raspberry jam, sour cream, and flour. Add the eggs one at a time and mix until just combined. When the batter is uniform, pour it into the springform pan on top of the crust.
Now you’re ready to “bake” the cake.
Add a cup of water to your pressure cooking pot, and place the trivet in the bottom. Use a foil sling to carefully lower the filled cake pan onto the trivet in the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
The cheesecake cooks at High Pressure for 25 minutes. When the cook time ends, turn off the Instant Pot and let the pressure release for 10 minutes. Finish with a quick pressure release, carefully remove the lid, and use the sling to remove the cake from the pot.
Set and chill the cheesecake
To help the cheesecake set up, cool it on a wire rack at room temperature for at least an hour, then cover the cake and refrigerate overnight or for at least four hours.
About an hour before serving, make the Ganache Topping
Finish the cake by adding the soft and creamy milk chocolate ganache topping. To make the ganache, place half of the chopped milk chocolate in a heat-proof bowl.
Heat the cream in a pot on the stove until it just starts to boil, then pour the hot cream over the chocolate in the bowl. Add the rest of the chopped chocolate and stir the ganache until it’s fully melted. Let it cool until it reaches a soft, slightly runny consistency.
Note: The exact time this takes varies based on a number of variables including how finely you chopped the chocolate and how hot your cream is.
To decorate your cheesecake, use a spoon to cover the cake with chocolate ganache, letting it run down the sides of the cake a bit. Garnish with fresh raspberries. Chill until ready to serve.
Important Cheesecake Tips
If this is your first time making an Instant Pot cheesecake, remember: there’s nothing more important than using room temperature ingredients!
I explain everything in my guide to making perfect Instant Pot Cheesecake, which covers all of the important tips and other things to keep in mind, including:
- How to make and use a foil sling to “bake” a cake in your Instant Pot.
- How to tell when your cake is done
- The secret to bringing your ingredients to room temperature if you forgot (and why it’s important to use room-temperature ingredients).
- How to make larger and smaller cheesecakes in the pressure cooker.
Tip: For this (and every) cheesecake you make in the pressure cooker, it’s very important to thoroughly grease your springform pan for easy removal. This also allows the cake to rise fully in the pressure cooker.
Products You’ll Need
There are a few key products that make it easier to perfect pressure cooker cheesecakes.
- Obviously, you’ll need an electric pressure cooker. My current favorite is the Instant Pot Pro (click here for the full review). I prefer a 6-quart pressure cooker this recipe; however, you can use larger models. Just add 1 1/2 or 2 cups water to the cooking pot.
- In particular, you definitely want to use a springform pan or a push pan. This recipe is sized for a 7-inch springform pan.
- You’ll also need a trivet (aka a rack). Many pressure cookers come with a wire trivet that works great. If not, you can find an inexpensive wire trivet online. Or this clever sling and trivet combo.
- To press the crust fully into the pan, a tart tamper is very useful!
- And though you can make Oreo cookie crumbs in a zip-top bag with a mallet, I prefer the uniformity of a food processor. This combination immersion blender and food processor is a great tool.
Frequently Asked Questions about Instant Pot Raspberry Cheesecake
❓ What’s the best way to serve cheesecake?
This raspberry cheesecake should be kept chilled until you’re ready to serve it. You can decorate the cake and stick it back in the fridge for several hours, until you’re ready to serve.
❓ Can I use dark chocolate?
Certainly! If you prefer a dark chocolate ganache, simply swap the milk chocoalte with your favorite chopped dark chocoalte bar. No need to change anything else about the ganache recipe.
❓ Can I use a different jam flavor?
Feel free to swap the raspberry jam with strawberry, blackberry, or another flavor. I highly recommend using seedless jam for the best texture, though.
MORE Instant Pot Cheesecake Recipes
Here are some of our other most popular cheesecake recipes to make in a pressure cooker:
- Peanut Butter Cup Cheesecake is loaded with Reese’s candies and chocolate chips.
- Instant Pot Rolo Cheesecake has a chocolate cookie crust, caramel filling, and candies on top!
- Black Forest Cheesecake has a fudgy brownie crust and smooth, fluffy filling with cherry compote on top.
- Strawberry Cheesecake features beautiful layers and a fresh strawberry topping.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Raspberry Cheesecake
Equipment
Ingredients
- 1 cup crushed Oreo cookie crumbs 12 Oreos
- 2 tablespoons butter melted
- 16 ounces cream cheese room temperature
- 1/4 cup sugar
- 1/2 cup seedless raspberry jam*
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 2 eggs room temperature
- 6 oz. milk chocolate finely chopped
- 1/3 cup heavy cream
- Fresh raspberries for decoration
Instructions
- Prepare a 7-inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
- In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour. Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
When cheesecake is chilled, prepare topping:
- Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
- Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.
Notes
Nutrition
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What a great, but simple & easy, recipe. Delicious.
Thanks Rob! Glad it was a hit.
I followed the instructions to the letter and wow, what a waste of time and good ingredients. The texture of the cheesecake wasn’t firm enough and I thought it tasted bland. I made the crust as specified but I should have trusted my instincts and crushed more oreo cookies than what the recipe called for because the crust was way too thin. The ganache tasted good because I used high quality chocolate, but otherwise, I think I’m tossing the whole thing.
Hi Laura – sorry you were disappointed with the cheesecake. Did you let it set up overnight in the refrigerator? What jam did you use? Did you make any changes?
You guys have outdone yourselves on this recipe! It was my favorite cheesecake of all time and made for the perfect valentine’s day dessert!
Thank you for sharing this awesome recipe!
Thanks so much Christy – glad it was a hit! I love this one too.
Hi Barbara I just tried this cheesecake and not sure what I did wrong but had to cook it for 65 min. For some reason the filling does not have a nice raspberry colour. What am I doing wrong, that it took so long to cook. Could you bake this in the oven and if so at what temp and for how long.
Thanks.
Christine
Hi Christine – did you use the black raspberry jam? That really gives it that pretty color. Did you substitute a jam that is more liquidy? Yes, you can cook it in the oven instead. Here’s the timing for the oven https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ You’ll double the ingredients for a 9-inch pan.
Barbara, no I did not use black raspberry jam but red raspberry jelly. Could I add some food colouring to it to make it more reddish looking? Also do I need to double the recipe if I’m just going to use the Instant pot springform pan which I believe is either a 6 or 7 inch pan. Thank you for getting back to me so quickly. Should the jelly be at room temperature as well? Although my first attempt at the raspberry cheesecake in the instant pot didn’t turn out as well as expected, it still tastes pretty good, although I’m still puzzled at why it took so long to bake. Any ideas on that.
Yes, you can add some food coloring as desired. No don’t double the recipe if cooking it in the IP, it’s written for a 6 or 7-inch pan. Did you cover the cheesecake with foil? Foil slows down the cooking. Did you have a good seal and did your pressure cooker come to pressure normally?
I made this for my daughters birthday. It was very good. I skipped the jam and used a raspberry compote instead. The cake came out a bit loose after 30 minutes,so I would use a bit more thickener, either in the compote or flour in the cheesecake batter
The ganache was great but I only use half of what I made.
I would make it again as everyone loved it. Thank you for the great recipe!
Thanks Lucy – glad it was a hit for your daughter’s birthday. Yes, you’ll want to thicken up the compote so it has a jam consistency next time.
Can’t his cheesecake be made without the crust?
Hi Lori – yes, just spray the bottom of the pan well or line it with parchment paper.
i dont have an instant pot is there anyway i can make this in the oven
Hi Ashley – you can make it in an oven. Double the ingredients and cook it similarly to this recipe https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ Enjoy!
I just made this following the recipe carefully. I didn’t have a small spring-form pan but used instead a custom-sized steel insert pan with a lid. i lined the pan with a plastic slow-cooker liner. it allowed me to lift it out carefully to set it on a cake dish and then to cut the plastic off around the sides. The cooking time was perfect and the instructions for the ganache (which I’d never before made) also turned out perfect.
Thanks for sharing Kristi! Glad it was a hit.
Could you please clarify the Oreo cookie requirements again? I have chocolate cookie baking crumbs (basically crushed oreo cookies without the centers) but I’d think the centers would add to the volume, right? So what amount of the cookie crumbs themselves should I use if I’m not counting by number of cookies? Thanks.
I haven’t noticed a significant difference when using it with or without the centers.
Just pulled the lid off of my instant pot and OH MY GOD the cheesecake has exploded. It’s puffed up over the top and sides of the cake pan. Any idea what I may have done wrong?
Hi Brian – you probably whipped too much air into it (or quick released it?). Don’t panic though, it will collapse and after a night in the refrigerator, should still taste delicious. Use a hot knife to smooth out the top if you want it to look a little prettier.
If I wanted to do fresh raspberries instead of jam (blended with sugar and strained for seeds), would that change the recipe significantly? Any tips for that modification?
You could cook the raspberries and sugar to make a compote https://www.pressurecookingtoday.com/pressure-cooker-berry-compote/ and add that to the cheesecake but I’m not sure it would work as well with uncooked berries.
You mention that you made the ganache instead of putting chocolate chips in the recipe. If I did want to put chips in, how much would you recommend? Would it alter the cooking time at all (if I left everything else the same)?
Hi Logan – I would use 3/4 cup chocolate chips and use the same cook time.
Thanks! I’ve never made a cheesecake before, much less one in an IP. Fingers crossed!
Thia instructions mention eggs, but the ingredients list doesn’t list eggs. So how many?
Hi Teresa – the eggs are in the ingredient list right underneath flour – 2 eggs, room temperature. Enjoy!
Does the flavor of the cheesecake get better after it has been refrigerated overnight? I tried a small amount that was stuck to the springform pan ring, and it was awful. My husband didn’t like it either. I followed the recipe and tips exactly. It came out perfect it just tastes bad. It really just tastes like creamcheese. Was wondering if adding more sugar would help?
Yes – you’ll be amazed at the difference in taste after it’s refrigerated.
You were so right about letting the cheesecake chill. I owe you an apology, it was very tasty. I was worried it didn’t turn out right or that I did something wrong. Tasting it before it sets is not a good idea. Thanks again for the recipe.
Oh, I’m so glad. Isn’t it amazing what a difference chilling it makes. Thanks!
I’m going to make your raspberry cheesecake. I have 2 variations of this recipe both have your name. One says cook at high pressure for 35 minutes using 2 cups of water the other says use1cup of water and cook for 25 minutes on high pressure. Which one is correct?
Hi Jane – this recipe is correct – 25 minutes. Where did you find the other one with 35 minutes? I’ll ask them to correct it. Hope you love it!
This is easy and delicious. Next time I am going to go for 30 minutes to get a firmer set.
Thanks Mike – glad you enjoyed it.
Hello, I have found your recipe for Instant Pot Raspberry Cheesecake in two places. In one it says to use 12 Oreo cookies with the centre removed for the crust, in the other spot it just says to use 12 Oreo cookies, nothing about removing the middle part….I am wondering which one is corrrect? The first one I found in a cookbook called “Instant Pot Miracle “, the second is in the cookbook that came with my Instant Pot. Thank you very much. Pat
Hi Pat – I have found it doesn’t make a big difference whether you leave the centers in or remove them. So now I rarely remove the centers. Hope you love the cheesecake.
I have made this recipe and it is the best cheese cake I have ever had. Not too sweet – just right, texture light, not heavy or rich tasting at all. It turned out perfectly.
Because we did not have the 7 in. Spring form pan, so we made the recipe 1 1/2 the amount to use in the 9” pan. * I think we could have actually doubled it for that size of pan. So now, the pan will not fit the pot. We cooked in in thr regular oven w/the convection mode @ 360 degrees but I think we could have made that higher. I also put a pan of water in the oven as well. It cooked for approx 40-45 min, checking a few times for doneness.
Because all we had was milk chocolate chips, and we had made 1 1/2 the recipe, we did the same for the ganache which turned out to be more than we needed. Also, I would reduce the amount of cream to (-1 or 2 Tbsp less) to get a slightly thicker consistency if using the choc chips so it could drip just right on the sides.
We really liked it.
I bought each of my daughters an instant pot and after cooking together and seeing how easy, fast and fun it was to use, I now want one for myself (6 quarts).
Thanks so much Pauline! So nice to hear you love the cheesecake. You definitely need one for yourself.
Has anyone tried this recipe in an 8-inch springform pan?
Hi Jennifer – if you have an 8 quart pressure cooker, you can use an 8-inch springform pan. Just use 1 1/2 times the ingredients amounts. Your cook time will be longer, but just cook it until the internal temperature is 150 degrees F.
What timing adjusments would be needed for a 6” springform instead of 7”? The cheesecake will be thicker…
Hi Jeremy – I would add another 5 minutes to the cook time. Enjoy!
Baebara, Thanks so much for your tips. I’m going to try again this weekend!
Barbara, this looks amazing and I’m going to try it as soon as I get the ingredients at the store. But first, I’d like to ask you a question. This will be my 3rd try at cheesecake. The first tasted delicious, but the top wasn’t smooth. It turned out bumpy and got worse as it cooled. I had covered the pan with foil. Fortunately, I had a large container of blueberries and I made a thick blueberry glaze and spread it on top to cover the bumps. It got rave reviews from my guests. Next, I made your recipe for mini chocolate chip cheesecake in individual ramekins. I did not cover them and still got lumpy tops, but they tasted great. In both cases, I used high pressure for the recommended time in my Crock Pot Express. Do you have any suggestions that might help me get that nice smooth top I see in recipe photos. Do you think I need to make adjustments due to my not using an IP? BTW, I have made some of the best dinners from your cookbook and I love your website!
Hi Susan – so nice to hear you’re loving my site and my cookbook! My guess is you’re either not getting the batter smooth, over beating your batter, or you need to reduce your cook time. Here’s my pressure cooker cheesecake tips https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/
Ok, maybe a dumb question….do you leave the cream filing in the cookies?? Thanks!
Hi Jill – it’s an often asked question 🙂 You can do either, but I usually don’t bother to remove the middles.
Awesome!! I appreciate the quick response! I’m excited to make this! It looks delicious!
Hi Barbara, can I use just graham crackers/animal cookies for the crust? Being gluten free, I don’t usually buy sandwich cookies, but I have gotten gf animal cookies that work well for cheesecake crusts. I have both chocolate ones and vanilla ones.
Thanks for any suggestions you can provide.
Hi Lisa – yes, the gf animal cookies should work well. Enjoy!
The flavor was absolutely spot on, however the center ended up soupy. The texture at the periphery was perfect, so I’m not sure what kind of changes to make next time. GREAT recipe.
Thanks Andy – sounds like the cheesecake just needed to cook a little longer. You want the center to be 150 degrees.
I only have a 9 inch pan which fits my 8qt instant pot. Will this work ok? Should I adjust cooking time at all? Thanks.
Hi Jennifer – you’ll need to double all the ingredients for a 9 inch pan and increase the cook time. It will probably take about 40 minutes. Let me know how it goes.
Hi. A quick question, do you think that if I put a small piece of parchment paper on top of the springform pan it would keep the liquid out ? would it still have to bake a bit longer ??
Thank You,
Susie
Hi Susie – I don’t think the parchment would stay in place while it cooked and could potentially cause a problem with coming to pressure.
O.K. thank you for getting right back to me.
Do you know the nutrition facts to this?
Hi Amy – here’s a site you can use to analyze any recipe https://www.verywell.com/recipe-nutrition-analyzer-4129594
Hi Barbara,
Can I make this in the 4-inch mini springform pans? How long should I cook it for? Thanks.
Hi Wil – yes, you can. Just use this recipe as a guide https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/
How many 4″ pans would this recipe make?
Hi Jana – I haven’t tried this recipe in 4″ pans, but I made 3 4″ cheesecakes in this recipe https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/ which you could adapt.
Made this cheesecake and it turned out well as for taste. However, it didn’t really get very pink in color ? I did use strawberry jam instead of raspberry but I wouldn’t think that would make much difference? Any thoughts?
Hi Jennifer – glad you enjoyed it. Yes, you’ll get a big color difference by subbing strawberry jam and raspberry jam.
By the way, I notice all cheesecake recipes include using a foil sling. I just want to let people know that the trivet with handles that came with the DUO60 works great without a sling. Just put the water in the pot. Don’t put the trivet in yet. Then put the cheesecake on the trivet and hold the handles securely against the pan when lowering into the Instant Pot. When done, use oven mitts to grab the handles of the trivet and close them against the pan to hold it securely while lifting out. It works great. It does not slip at all and actually seems to work better than a sling because it holds the whole pan instead of just a relatively thin center of the pan. If anyone sees a reason I should not be doing it this way, please tell me, but it seems to work perfectly.
hi Barbara. I’m not sure why my last comment didn’t show up here for you. My question is, after we knew your chocolate peanut butter cake which was absolutely delicious, I am wondering why this one is half the cooking time of that one? Thank you
Hi Barbara. I just made your chocolate peanut butter cheesecake over the weekend. It was just amazing! Yesterday I saw this recipe for a raspberry one and I truly I’m so excited to try it. However, I have a question. The peanut butter one had a 50 minute cook time. This one is half that time. May I ask why? I just want to make sure that I do it right and I am a little confused by the difference. Would you mind explaining? Thank you!
Sounds like you’re having fun with your pressure cooker. The addition of the peanut butter requires a longer cook time. Enjoy!
Always looking for pressure cooker recipes. Raspberry is my fav, so it’s a win- win!
I made this today but had to double the cook time. Was wondering if 25 minutes was a misprint but then read the comment about covering with foil – which I always do. Good to know!
That looks So good, Barbara! I’m really looking forward to trying it. I wonder whether you remember which size of those silicone bands fits you 7″ pan so nicely? Amazon offers them in 6″, 9″, or 12″ packs for less money than the cost of the variety pack you link, and I’d rather just order what I need to use for cheesecakes, if I can!
Thank you for all the lovely recipes!
Melora
Hi Melora – the bands need to fit tightly to be effective, so the smaller 6″ size is the best choice. So nice to hear you’re enjoying my recipes. Thanks!
Thank you so much, Barbara!!
I was wondering if there’s a reason not to cover with foil before cooking? I ended up with water all over the top, and I know in some other cheesecake recipes they call for covering with foil. It looks good, though, and I can’t wait for it to cool enough to eat!
Hi Kim – you can cover it with foil if you prefer, but you’ll need to increase the cooking time because covering it with foil slows down the cooking process. Usually I just get a drop or two of water on top, but occasionally there is more. Sometimes I wonder if it’s just how I open the lid. I’m sure you’ll love it! Enjoy!
I just made this. It is now cooling down on the counter before refrigeration. I got lots of water, not so much on top, but all around the edges. I hope it does not make the crust mushy. Do you have any idea how long it would need to cook if covered?
I am sad because all I could find was an off-brand jam which ended up being mostly jelled apple juice 🙁 I should have checked another store. There is no nice pink color to the cheesecake and probably not much raspberry flavor. But, I’m guessing it will still be wonderful.
I decided to try this recipe today. I followed the step by step directions; unfortunately, the sugar wasn’t mentioned. After I had the cheesecake in the cooker and it had cooked for 5 minutes, I looked over the list of ingredients again and saw the sugar. I released the cooker and stirred the sugar into the batter. I hope I didn’t ruin it by stopping the cooking process. At what point should the sugar be added? (I did taste the batter before the sugar was added, and it was yummy. I know it’ll be even better when it is cooled and ready to eat.)
Hi Roberta – cheesecake batter is pretty forgiving, I’m sure it will be great. I moved the sugar up next to the cream cheese in the ingredient list so it’s easier to spot. You mix it with the cream cheese before adding the sour cream, jam and eggs. Hope you love it!
when do we add the sugar?
Hi Norma – the sugar is added with the cream cheese. Thanks for the heads up.
Does the crust made of Oreo cookie crumbs include the cream filling from the cookies?
Thanks…
Hi Marie – I did include the cream filling.
Ohhhhhhhhh my stars-I just gasped when I saw that photo-then I read the title and about fell out of my chair. I love love LOVE raspberry so you know I’m going to be trying this. Still working at perfecting cheesecake in the pressure cooker-mine don’t look as pretty as yours but they sure do taste good!
Thank you Barbara and Gordon 🙂
Thanks Carol! Then this is the perfect cheesecake for you. Let me know how you like it 🙂
OMG! Going to have to make this ASAP. There goes my waste-line 🙂
Barbara, do you have a preferred chocolate brand for the ganache? I used
Cadbury’s milk chocolate for the PB cup cheesecake but found it wasn’t as
dark as the ones in your photos…
Hi Gary – I used Guittard Old Dutch Milk Chocolate Wafers that I buy in bulk from Gygi. A local restaurant supply house. It is a little bit darker than most milk chocolate, and it’s so smooth and rich and creamy and delicious that my husband snacks on it. Enjoy!
Hi Barbara….how do you store the Guittard Wafers you buy from Gygi?
Thanks
Hi Barbara — This recipe looks wonderful! If I were to make it in the Instant Pot in a 6X3 pan, how would I need to adjust the cooking time? Thank you!
Thanks! I wouldn’t increase the cook time. After the 25 minutes if it needs a little more time, then you can add it at the end.