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Oatmeal Cream Pie Cheesecake (Instant Pot)
  • Crust:
  • 3/4 cup graham cracker crumbs
  • 1/4 cup light brown sugar
  • 4T melted butter
  • Cheesecake:
  • 2 (8 oz) pkgs cream cheese, room temp
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 2 eggs, room temp
  • 1-2 oatmeal cream pies, cut up.
  • Cream Cheese Frosting:
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1 (8 oz) pkg cream cheese, room temp
  • 1 tsp vanilla extract
  • 3 cups powdered sugar (+ more if needed)
  • 1-2 more oatmeal cream pies for topping, cut up.
  1. Grease the inside of a  6" cheesecake pan (push pan) with butter & set aside.
  2. Crust:
  3. Combine graham cracker crumbs, brown sugar & melted butter.
  4. Press crumbs into the bottom of the greased pan.
  5. Place pan in freezer while mixing cheesecake batter.
  6. Cheesecake:
  7. Beat cream cheese until fluffy.
  8. Add sugar & vanilla; beat until combined.
  9. Add eggs 1 at a time & mix until just combined.
  10. Pour 1/2 of the cheesecake batter into prepared pan.
  11. Press oatmeal cream pie pieces into the batter.
  12. Pour remaining batter over the cookies & smooth out.
  13. Add 1 1/2 cups of water & trivet to the Instant Pot liner.
  14. Place cheesecake pan on the trivet.
  15. Put lid on pot & Seal the steam vent.
  16. Cook on Manual (or Pressure Cook)/High Pressure for 37 minutes;
  17. 15 minute Natural Pressure Release.
  18. Remove pan from pot & let cool on a wire rack for about 1 hour.
  19. Place cheesecake in fridge to cool completely (6 hrs minimum)
  20. Frosting:
  21. Beat butter & cream cheese until creamy.
  22. Add vanilla & powdered sugar, beat.
  23. Add more powdered sugar if needed to get a thick, spreadable frosting.
  24. Once completely chilled remove cheesecake from pan.
  25. Frost & top with cut up oatmeal cream pie pieces.
  • -I cooked the cheesecake uncovered. If there is any moisture on top of the it when you take it out just lightly blot it off with the corner of a paper towel. (I didn't need to blot mine at all) 
  • -I used the large oatmeal cream pies. Whether you use the large or small ones just add as many as you want in/on your cheesecake. 
  • -The frosting recipe makes a lot more than you need to top the cheesecake. 
  • I had enough left over to frost a 9x13 sheet cake. 
  • Cut the recipe down if you don't have a use for the extra frosting. 
  • -If making in a 7" pan instead of 6" pan you can take a few minutes off the cook time. 
  • This is the pan I used: