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instant pot chocolate cheesecake slice
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Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Cheesecake is a rich and creamy dessert with a crunchy Oreo crust, rich chocolate cheesecake filling, and a thick ganache topping.
Course Dessert
Cuisine American
Keyword Instant Pot Chocolate Cheesecake
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 4 minutes
Servings 8 slices
Calories 509kcal
Author Catalina Castravet

Ingredients

Crust:

  • 20 Oreo cookies with filling

Filling:

  • 16 ounces cream cheese room temp
  • 1/2 cup sour cream
  • 1/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon espresso powder
  • 2 eggs room temp
  • 8 oz semi-sweet chocolate melted and slightly cooled
  • 1 teaspoon vanilla

Ganache:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

Crust:

  • Add the Oreos into a food processor and blend until they form crumbs.
  • Transfer the crumbs to a 7" or 6” springform pan, using a measuring cup press it on the bottom and 1-inch up the sides.
  • Place in the freezer until you work on the filling.

Filling:

  • Add the cream cheese to a large mixing bowl, and beat on high until light and fluffy.
  • Add the sugar and mix just until combined. Mix in the cornstarch.
  • Beat in the sour cream until just combined, careful not to overmix.
  • Add in the melted chocolate, cocoa powder, espresso powder, and vanilla, mix until combined.
  • Last, add in the eggs one at a time and mix just until they are fully incorporated.
  • Pour the filling into the prepared crust, and cover the top of your pan with tin foil.
  • Add one cup of water to the inner pot, and place a trivet on the bottom of your pot.
  • Make a sling by folding a piece of aluminum foil and making a long strip. Place the trivet on the strip and lower it onto the trivet.
  • Lock the lid, point the valve to sealed.
  • Cook on high pressure for 35 minutes.
  • After 35 minutes, allow for a natural release. Finally, when the pressure has been fully released, open the pot, take the pan out, and place it on a wire rack to cool.
  • After it cools completely, transfer it to the fridge overnight.

Ganache:

  • Once your cheesecake has been chilled overnight make the ganache.
  • In a medium microwave-safe bowl combine the chocolate and cream. Microwave for 30-second intervals, stirring after each one until the chocolate is melted.
  • Pour the mixture onto your cheesecake.
  • Optional: Pipe some roses using chocolate whipped cream.
  • Once the ganache sets, slice and serve the dessert.

Nutrition

Calories: 509kcal | Carbohydrates: 54g | Protein: 12g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 442mg | Potassium: 559mg | Fiber: 6g | Sugar: 33g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 6mg