Instant Pot Chocolate Cheesecake
This Instant Pot Death by Chocolate Cheesecake has an Oreo cookie crust, with a creamy chocolate cheesecake filling, and is topped with a homemade chocolate ganache.
Servings: 8 slices
Ingredients
Crust
- 18 oreo cookies
- 3 tablespoons butter melted
Cheesecake
- 8 ounces semi-sweet baking chocolate chopped
- 1/4 cup heavy cream
- 16 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup full-fat sour cream
Ganache
- 1 cup milk chocolate chips
- 1/2 cup heavy cream
Instructions
Crust
- Add the 18 oreo cookies in a food processor and pulse until fine crumbs form. You can also add the cookies to a storage bag and smash them with a rolling pin until the cookies are completely crumbs.
- Add in the melted 3 tablespoons butter and stir or pulse until the crumbs are coated with the butter.
- Press the crumbs in the bottom and sides of a 7-inch springform pan.
- Place into the freezer for 10 to 15 minutes and work on the cheesecake filling.
Cheesecake
- In a microwave-safe bowl, add in the 8 ounces semi-sweet baking chocolate and 1/4 cup heavy cream. Microwave in 30-second intervals and stir. Repeat until the chocolate is creamy and smooth. Set aside.
- In a large mixing bowl, add in the 16 ounces cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the 3/4 cup granulated sugar and 2 tablespoons unsweetened cocoa powder. Beat until incorporated.
- Add in the 1 teaspoon vanilla extract and then the 2 large eggs, one at a time. Beat until each of the eggs is incorporated. Scrape the sides of the bowl.
- Beat in the 1/4 cup full-fat sour cream and cooled ganache. Scrape down the sides and bottom of the bowl and beat in any unmixed bits.
- Pour the filling into the chilled crust.
- Double wrap the pan in heavy-duty tin foil and cover the top in foil.
- Fill the pressure cooker with 1 cup of water.
- Place the trivet/rack in the pressure cooker.
- Carefully place the pan in the center of the trivet/rack.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 40 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 20-30 minutes.
- Carefully remove the lid and take the cheesecake out. Let it cool to room temperature and then place in the fridge to chill overnight or at least 6 hours.
Ganache
- In a microwave-safe bowl, add in the 1 cup milk chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals and stir after each interval. Repeat until the ganache is smooth and creamy.
- Pour the ganache on top of the cheesecake while it's still in the pan. You can let it set up for an hour in the fridge or have a gooey chocolate top and cut immediately.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 819kcal | Carbohydrates: 72g | Protein: 10g | Fat: 56g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 392mg | Potassium: 361mg | Fiber: 4g | Sugar: 56g | Vitamin A: 1390IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 5mg
