Instant Pot Chocolate Cheesecake
This ultra-rich cheesecake has a buttery Oreo crust, a creamy chocolate filling, and a luscious chocolate ganache topping. All made effortlessly in the Instant Pot!
Ingredients:
For the Crust:
18 Oreo cookies
3 tbsp butter, melted 杻
For the Cheesecake:
8 oz semi-sweet baking chocolate
cup heavy cream 拏
16 oz cream cheese, room temperature 燎
cup granulated sugar
2 tbsp cocoa powder
1 tsp vanilla extract
2 large eggs 讀
cup full-fat sour cream 籠
For the Ganache:
1 cup milk chocolate chips
cup heavy cream 拏
Instructions:
Crust:
1 Crush 18 Oreo cookies using a food processor or by smashing in a bag.
2 Mix the crumbs with 3 tbsp melted butter, and press into a 7-inch springform pan.
3 Freeze for 10-15 minutes.
Cheesecake Filling:
1 Microwave 8 oz chocolate with cup heavy cream in 30-second intervals until smooth. Let cool.
2 Beat 16 oz cream cheese until smooth, then add cup sugar, 2 tbsp cocoa powder, and mix well.
3 Add 1 tsp vanilla, 2 eggs one at a time, and cup sour cream. Stir in the cooled chocolate mixture.
Pressure Cook:
1 Pour cheesecake batter into the prepared crust. Wrap the pan in heavy-duty foil.
2 Add 1 cup of water to the Instant Pot and place the trivet inside.
3 Set cheesecake on the trivet, seal the lid, and pressure cook on high for 40 minutes.
4 Let pressure release naturally for 20-30 minutes before removing. Cool at room temperature, then chill for 6 hours or overnight.
Ganache:
1 Heat 1 cup chocolate chips and cup cream in the microwave, stirring every 30 seconds until smooth.
2 Pour ganache over the chilled cheesecake. Let it set in the fridge for 1 hour, or enjoy gooey right away!
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