Instant Pot Chocolate Cheesecake
User Reviews
5
Instant Pot Chocolate Cheesecake
Description
This recipe begins with a crust made from crushed double-stuffed Oreo cookies pressed into the bottom and sides of a springform pan. The chocolate cheesecake filling is prepared by beating cream cheese with sugar, cocoa powder, sour cream, melted semi-sweet chocolate, vanilla, and eggs until smooth and creamy. After pouring the batter into the crust, the pan is covered with foil and cooked in an Instant Pot on high pressure for 35 minutes. A natural release preserves the cheesecake's texture without cracking.
The resulting cheesecake offers a dense, creamy chocolate flavor with the familiar Oreo crust providing a crunchy, sweet base. The chocolate ganache topping made from melted chocolate and heavy cream adds a glossy finish and extra richness. Sprinkles can be added for a decorative touch.
The Instant Pot method allows for a moist, evenly cooked cheesecake without the need for a traditional oven or water bath. After cooking, the cheesecake should be cooled before removing from the pan and serving.
Ingredients
Crust Ingredients
- 20 Oreo cookies double stuffed
Cheesecake Filling Ingredients
- 2 - 8 oz cream cheese softened
- ½ cup sour cream
- ⅓ cup sugar
- 2 tsp cocoa powder
- 1 tsp vanilla extract pure
- ½ cup semi sweet chocolate chips melted
- 2 egg large
Chocolate Ganache Ingredients
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
- chocolate sprinkles
Instructions
Crust Directions
- Using a food processor, grind up the cookies until they are in crumbs
- Line the bottom of your 8in springform pan with parchment paper and spray the sides
- Press the crust into the bottom and up the sides of the springform pan
- Place the crust into the freezer while you make the filling
Cheesecake Directions
- Using a large mixing bowl, beat together the cream cheese and sugar and cocoa until combined and creamy
- Beat in the sour cream until combined
- Beat in the melted chocolate and vanilla until combined
- Beat in the eggs, one at a time until combined
- Remove crust from freezer and pour the cheesecake batter into the crust
- Cover the cheesecake with foil
- Place 1 cup of water into the pot of the instant pot
- Place cheesecake onto trivet and into the pot
- Cover the pot with the lid and turn the knob to sealing
- Set to high pressure for 35 minutes
- Once the timer goes off, allow for a natural release
- Remove the lid and pull cheesecake out
- Place onto a wire rack to allow to cool completely
- Place into fridge overnight
Ganache Directions
- Pour the heavy whipping cream into a small pot over medium heat
- Allow to slightly boil before pour over the chocolate chips in a glass bowl
- Allow to sit for 3 minutes before whisking until smooth
- Scoop the ganache onto the cheesecake and smoothing evenly
- Sprinkle some chocolate sprinkles on top
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 536kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 90mg | 30% |
| Sodium | 341mg | 14% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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