Instant Pot Chocolate Cheesecake
User Reviews
5.0
9 reviews
Excellent
Instant Pot Chocolate Cheesecake
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This easy chocolate cheesecake is rich, creamy and delicious.
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Ingredients
Crust
- 18 Oreo cookies
- 3 Tablespoon butter
Cheesecake Filling
- 1 cup chocolate chips milk chocolate
- 1/2 cup heavy cream
- 2 packages cream cheese 8 oz each, room temperature
- 1/2 cup sugar
- 2 teaspoon vanilla
- 2 Tablespoon cocoa powder
- 2 eggs room temperature
Instructions
- Get the cream cheese and eggs out of the refrigerator so they can come to room temperature.
- Prepare the pressure cooker by putting 1 cup of water in the bottom of it. Then add a rack or trivet for the cheesecake to sit on. Make sure that an odor free sealing ring is in the lid.
- Spray a 7 inch springform pan with cooking spray. Make sure the pan fits in your pressure cooker.
- Put the 1 cup of chocolate chips in a microwaveable bowl and heat it in 30 second intervals, stirring in between, until it is melted. Then stir in the 1/2 cup of heavy cream and mix until it is smooth. Set this aside to cool slightly while you make the crust.
- Put the cookies in a food processor and mix until it forms crumbs.
- Melt the butter in the microwave and stir it into the crumbs.
- Pour the mixture into the bottom of the springform pan and use your fingers to push it on the bottom and up the sides a little bit.
- Put the springform pan in the freezer to allow the crust to set while you make the filling.
- In a mixer (or food processor) combine the cream cheese, sugar and vanilla. Mix until it is smooth and creamy.
- Add the melted chocolate mixture you made earlier to the mixer bowl, along with the cocoa powder. Mix it all together until it is smooth.
- The eggs are added last. Be careful not to overmix the eggs or it will make the cheesecake rise too much. Stir them until they are just combined.
- Take the crust out of the freezer and pour the filling into the pan. Add a piece of foil over the top to keep water out.
- Use the sling to carefully lower the cheesecake into the Instant Pot and put it on top of the rack inside. Make sure you added the water in step #2!
- Put the lid on and check that the valve is closed. Set the pressure cooker for Manual, high pressure, for 40 minutes. It will take about 10 minutes for it to reach pressure.
- Once it is done let the pressure release naturally, which will take 20-30 minutes. After all the pressure is gone take the lid off and set the cheesecake on a cooling rack. Remove the foil from the lid and let it cool at room temperature for about an hour.
- Refrigerate the cheesecake for at least 4 hours before cutting and serving. I like to leave the cheesecake in the pan until I am ready to serve.
- Top with whipped cream and strawberry sauce.
Notes
- If you don't have a sling use a long piece of foil folded into thirds to lift and lower the cheesecake.
- Use room temperature cream cheese and eggs. The texture of the cheesecake will be much better.
- Don't overmix the batter once the eggs are added.
- Make the cheesecake a day before you plan to serve it so it has plenty of time to chill.
Nutrition Information
Show Details
Serving
1g
Calories
529kcal
(26%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
97mg
(32%)
Sodium
233mg
(10%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Vitamin A
618IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
68mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 529kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 233mg | 10% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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