Oreo Cheesecake (Emeril Lagasse Pressure Air Fryer Duet Recipe)

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Ingredients:

10 crushed Double Stuff Oreo cookies
1 ounce unsalted butter, softened.
1 & 1/4 pound cream cheese, softened
1 tsp vanilla extract
1/2 cup sugar
6 crushed Double Stuff Oreo cookies
3 large eggs
1 egg yolk
1/4 cup sour cream
2 cups water
8 whole Double Stuff Oreo cookies
Cooking spray

Instructions:

  1. Spry a 7-inch springform pan with cooking spray.
  2. Mix the 10 crushed Oreo cookies and butter. Then press the mixture into the bottom of the springform pan.
  3. In a large bowl, mix the cream cheese, vanilla and sugar with a blender until creamed.
  4. Blend in the remaining crushed Oreo cookies.
  5. Add each egg one at a time, mixing continually.
  6. Add the egg yolk, continue mixing.
  7. Blend in the sour cream.
  8. Pour the mixture into the pan over the previously prepared base.
  9. Cover the pan with foil.
  10. Place the wire rack into the Inner Pot of the Emeril Lagasse Pressure Air Fryer.
  11. Pour in the water.
  12. Place the pan into a foil sling and lower it into the Inner Pot.
  13. Put on the Pressure Cooker lid and close the lid.
  14. Press the Pressure button and turn the dial to Bake. Then press the dial in.
  15. Press the Timer button and adjust the time to 30 minutes.
  16. Press the Program dial in to start the cook.
  17. When the cooking time completes, press the Cancel button and release the pressure, rapid release.
  18. Remove the pan carefully and let it cool fully.
  19. Refrigerate overnight.
  20. Remove from the pan.
  21. Place the 8 Oreo cookies around the cheesecake. These can be used as guides for where to cut slices.
  22. Enjoy!

Note: Inspired by a similar recipe from Emeril’s Recipe Book.

Below is a recipe for Snickers Cheesecake:

Ingredients:

10 crushed Double Stuff Oreo cookies
1 ounce margarine, melted
1 & 1/4 pound cream cheese, softened
1 tsp vanilla extract
3/4 cup sugar or sugar substitute
4 1.86oz Snickers candy bars
3 large eggs
1 egg yolk
1/4 cup sour cream
Chocolate sauce, to taste
Caramel sauce, to taste
2 cups water
Cooking spray

Instructions:

  1. Spry a 7 inch springform pan with cooking spray.
  2. Mix the 10 crushed Oreo cookies and butter. Then press the mixture into the bottom of the springform pan.
  3. In a large bowl, mix the cream cheese, vanilla and sugar with a blender until creamed.
  4. Finely chop 2 Snickers candy bars.
  5. Blend in the 2 chopped candy bars.
  6. Add each egg one at a time, mixing continually.
  7. Add the egg yolk, continue mixing.
  8. Blend in the sour cream.
  9. Pour the mixture into the pan over the previously prepared base.
  10. Cover the pan with foil.
  11. Place the wire rack into the Inner Pot of the Emeril Lagasse Pressure Air Fryer.
  12. Pour in the water.
  13. Place the pan into a foil sling and lower it into the Inner Pot.
  14. Put on the Pressure Cooker lid and close the lid.
  15. Press the Pressure button and turn the dial to Bake. Then press the dial in.
  16. Press the Timer button and adjust the time to 30 minutes.
  17. Press the Program dial in to start the cook.
  18. When the cooking time completes, press the Cancel button and release the pressure, rapid release.
  19. Remove the pan carefully and let it cool fully.
  20. Refrigerate overnight.
  21. Remove from the pan.
  22. Cut the remaining 2 Snickers candy bars into 4 pieces each, to make 8 total pieces.
  23. Pour some caramel sauce over the top of the cheesecake.
  24. Pour some chocolate sauce over the top of the cheesecake.
  25. Place the 8 candy bar pieces around the edges of the cheesecake. These can be used as guides for where to cut slices.
  26. Enjoy!

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