Rich and creamy, this Instant Pot Chocolate Cheesecake is incredible. Oreo crust topped with dark chocolate cheesecake filling and chocolate ganache. Tips and tricks for perfect cheesecake!
Prep Time20 minutesmins
Cook Time35 minutesmins
Chill Time6 hourshrs
Total Time6 hourshrs55 minutesmins
Course: Desserts
Cuisine: American
Keyword: cheesecake, death by chocolate, instant pot, pressure cooker
2packagescream cheese, room temperature8 ounce each
½cupgranulated sugar
½cupsour cream
2Tablespoonsunsweetened cocoa powder
2large eggs
4ounceGhirardelli 60% cacao chocolate barmelted
1teaspoonvanilla extract
For the ganache
½cupheavy whipping cream
4ounceGhirardelli 60% cacao chocolate bar
Instructions
For the crust
In a food processor, pulse oreo cookies until fine crumb. Add in melted butter.
Press crumbs firmly into the bottom, and slightly up the sides, of a 7-inch springform pan.
Place in freezer while you make the filling.
For the filling
In a large mixing bowl, beat cream cheese with sugar until creamy. Add in sour cream and beat just until combined.
Add in cocoa powder, melted chocolate, eggs, and vanilla and mix by hand until everything is incorporated.
Pour into prepared crust. Cover the top of the cheesecake pan with foil. Then take a second long piece of foil and cover the bottom of the pan and up the sides.
PRESSURE COOK
Pour 1 cup of water into the bottom of the pressure cooker. Place the cheesecake pan on a trivet or sling and lower into the Instant Pot.
Lock the lid in place and make sure the valve on top is set to "SEALING."
Select HIGH PRESSURE and a cook time of 35 minutes. (timer will begin after it comes to pressure)
Once the time ends, allow to naturally release. This means do not touch the valve until the silver pin drops. This will take anywhere from 20-30 minutes.
Once the pressure is released, open the lid, and remove the cheesecake using the sling. Allow to cool to room temperature on the counter. I leave the foil in place.
Once room temperature, place cheesecake in the refrigerator for 6 hours, or overnight (with the foil still one...you can dab the excess moisture off the top of the foil if needed).
For the ganache
Heat heavy cream in microwave for 45 seconds. Add chocolate (broken into pieces).
Stir until smooth (this may take a few minutes). Allow to cool slightly before pouring over the top of chilled cheesecake.
Serve
Remove foil from cheesecake and slide a butter knife around the edge of the pan. Release the spring and remove pan.
Pour ganache over the top and allow to set (if desired).