Instant Pot Chocolate Crunch Cheesecake

This Instant Pot Chocolate Crunch Cheesecake recipe has been a HIGHLY requested recipe from you guys after the popular Strawberry Crunch Cheesecake! I am so excited to finally have it up for you.

This Chocolate Crunch Cheesecake is a decadent chocolate cheesecake, baked on an Oreo crust, and topped with chocolate and vanilla crumbles!

INGREDIENTS FOR A CHOCOLATE CRUNCH CHEESECAKE

Shopping List:

For the crust

• 18 Oreo cookies, with filling
• 3 tablespoons butter, melted

For the cheesecake

• 24 oz. cream cheese, softened
• 3/4 cup granulated sugar
• 3 tablespoons flour
• 1/3 cup unsweetened cocoa powder
• 6 oz. semi-sweet chocolate, melted
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 2 large eggs

For the crunch topping and ganache

• 6 tablespoons butter, softened and divided
• 1 cup flour, divided
• 1.5 oz. chocolate instant pudding mix
• 1.5 oz. vanilla instant pudding mix
• 1/2 cup semi-sweet chocolate, chopped
• 1/4 cup heavy cream, hot

HOW TO MAKE THIS CHOCOLATE CRUNCH CHEESECAKE RECIPE

STEP ONE: Preheat your oven to 350 degrees F. and prepare a 7-inch springform pan by spraying generously with nonstick spray and add a round of parchment paper in the bottom.

NOTE: You CAN use another size pan, however remember that the cook time may be different. If you go larger I would recommend reducing the time, and smaller increasing the time of about 5 minutes. If you need recommendations, I HIGHLY recommend this springform.

STEP TWO: Add the Oreo cookies (whole) into a food processor and pulse until you have a fine crumb. Add the melted butter and pulse until combined. Press the crumbs into the bottom of the prepared springform to form the crust. Bake for 10 minutes then remove to a wire rack to cool completely.

STEP THREE: In the bowl of a stand mixer, cream the cream cheese for 4-5 minutes until completely smooth and fluffy. Scrape the sides and bottom of the bowl then add in the sugar and flour. Mix until just combined.

STEP FOUR: Add in the cocoa powder and vanilla extract and mix until just combined.

STEP FIVE: Add in the melted chocolate, heavy whipping cream, and vanilla and mix until just combined. Scrape the sides and bottom of the bowl and mix for an additional minute.

STEP SIX: Add the eggs in last, and mix as little as possible to completely combine the eggs.

STEP SEVEN: Pour the batter into the prepared crust and gently tap the springform on the counter to remove any air bubbles. Then cover the springform completely (top and bottom) in aluminum foil to keep as much moisture out as possible.

STEP EIGHT: Add one cup of water and a trivet into the bottom of your Instant Pot and place the cheesecake on top. Close and seal the top and set to manual pressure for 50 minutes with a natural release.

STEP NINE: Remove from the Instant Pot and immediately remove the aluminum foil and allow the cheesecake to cool to room temperature. Then transfer to the refrigerator overnight.

STEP TEN: Prepare the crumble by adding 3 tablespoons of softened butter into two separate bowls. Add 1/2 cup flour into each bowl. Add the chocolate pudding mix into one bowl, and the vanilla mix into the other. Crumble with your hands or a fork until you get a fine crumb.

STEP ELEVEN: Place the crumbs in an even layer on a baking sheet and bake at 325 degrees F. for 10 minutes. Remove and allow to cool. Store in an airtight container in the refrigerator until ready to use.

STEP TWELVE: Prepare the ganache by adding the heavy cream into a microwave safe bowl and heat for about 30 seconds until hot but not boiling. Add the chocolate in and allow to sit for 2-3 minutes, then whisk until smooth.

STEP THIRTEEN: Remove the cheesecake from the refrigerator and remove the outer ring. Pour the ganache over the top of the cheesecake and smooth. Top with as much (or as little) crumble as you like and serve or refrigerate until ready to serve.

FAQ’S

IF YOU HAVE ANY OTHER QUESTIONS OR ISSUES PLEASE COMMENT BELOW AND LET ME KNOW! I WILL BE MORE THAN HAPPY TO HELP 🙂

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• INSTANT POT BUTTERFINGER CHEESECAKE
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If you love this INSTANT POT CHOCOLATE CRUNCH CHEESECAKE as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!

Instant Pot Chocolate Crunch Cheesecake

Course Dessert

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 7 hours hrs 5 minutes mins

Servings 10 Servings

This Chocolate Crunch Cheesecake is a decadent chocolate cheesecake, baked on an Oreo crust, and topped with chocolate and vanilla crumbles!

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Ingredients

  

Crust

• 1 1/2 cups Oreo cookie crumbs about 18 cookies
• 3 Tablespoons butter melted

Filling

• 24 oz. cream cheese room temperature
• 3/4 cup granulated sugar
• 3 Tablespoons flour
• 1/3 cup unsweetened cocoa powder
• 6 oz. semi-sweet chocolate melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 2 eggs

Topping:

• 6 tablespoons butter softened and divided
• 1 cup flour divided
• 1.5 oz. chocolate instant pudding mix
• 1.5 oz. vanilla instant pudding mix
• 1/2 cup semi-sweet chocolate chopped
• 1/4 cup heavy cream hot

Instructions

Crust

• Preheat your oven to 350 degrees F.
• Add Oreos to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
• Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
• Bake the crust for 10 minutes. Remove and cool on a wire rack.

Filling

• In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
• Add in the sugar and flour and mix until just combined.
• Add in the cocoa powder and vanilla and mix until just combined. Scrape the sides and bottom of bowl.
• Slowly pour in the melted chocolate and mix on low speed until combined. Scrape the sides and bottom of the bowl.
• Pour in the heavy whipping cream and mix on low speed until combined then increase the speed to high for about 1 minute.
• Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
• Add the eggs one at a time and mix just until the yolk disappears into the batter.
• Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
• Cover the pan completely with aluminum foil and add one cup of water into the inner pot of your Instant Pot and add in the trivet.
• Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow to naturally release.
• Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
• Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping:

• Preheat your oven to 325 degrees F.
• Prepare the crumble by adding 3 tablespoons of softened butter into two separate bowls.
• Add 1/2 cup flour into each bowl.
• Add the chocolate pudding mix into one bowl, and the vanilla mix into the other. Crumble with your hands or a fork until you get a fine crumb.
• Place the crumbs in an even layer on a baking sheet and bake for 10 minutes. Remove and allow to cool. Store in an airtight container in the refrigerator until ready to use.
• Prepare the ganache by adding the heavy cream into a microwave safe bowl and heat for about 30 seconds until hot but not boiling. Add the chocolate in and allow to sit for 2-3 minutes, then whisk until smooth.
• Remove the cheesecake from the refrigerator and remove the outer ring. Pour the ganache over the top of the cheesecake and smooth. Top with as much (or as little) crumble as you like and serve or refrigerate until ready to serve.

Equipment

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