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Instant Pot Chocolate Cheesecake

Prep Time 10 mins
Cook Time 40 mins
Set Time 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American

Ingredients
  

Crust

  • 1 1/2 cups Oreo cookie crumbs about 13 cookies
  • 3 Tablespoons butter melted
  • 1/2 teaspoon salt

Filling

  • 2 8 oz. packages cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 Tablespoons all-purpose flour
  • 6 oz semi-sweet chocolate I recommend Ghirardelli
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 eggs

Toppings

    Chocolate Whipped Cream

    • 1 cup heavy whipping cream
    • 2 Tablespoons unsweetened cocoa powder
    • 3-4 Tablespoons powdered sugar
    • 1 teaspoon vanilla extract

    Ganache

    • 1/4 cup heavy whipping cream
    • 1/2 cup semi-sweeet chocolate chips I recommend Ghirardelli
    • Chocolate shavings

    Instructions
     

    Crust

    • Prepare a deep 7” springform pan with nonstick spray making sure to spray the sides and set aside.
    • Add Oreos to a food processor and pulse until you get about 1 ½ cups of cookie crumbs (about 13-15 cookies)
    • Add the melted butter and salt into the food processor and pulse until well combined.
    • Pour the cookie crumbs into the springform and use the back of a spoon to gently press and form a crust. Make sure to bring the crust up about an inch up the sides as well. Place in the freezer until the filling is done.

    Filling:

    • In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and cream on high speed for 3-4 minutes. This is an important step, do not skip it.
    • When the cream cheese is light and fluffy and there is no lumps, scrape the sides of the bowl and add the granulated sugar and mix for an additional 2-3 minutes.
    • Scrape the sides and bottom of the bowl and add the cocoa powder and flour. Mix until just combined.
    • At this point, scrape the sides and bottom of the bowl and make sure there are no lumps of cream cheese in the batter, if there is, mix on high speed for a few additional minutes.
    • Add in the melted chocolate, heavy cream, and vanilla extract and mix on med-high speed for 2-3 minutes.
    • With the mixer on low speed, add the eggs in one at a time and mix just until combined. Be careful not to overmix here! As soon as the yolk disappears, stop mixing.
    • Scrape the sides and bottom of the bowl and make sure everything is combined and smooth.
    • Pour the batter into the prepared crust and gently tap on the counter to remove any air bubbles.
    • Cover the springform pan tightly with aluminum foil.
    • Prepare your Instant Pot by adding 1 cup of water and a trivet into the inner pot. Place the cheesecake on the trivet and place the lid on sealing.
    • Cook on high for 40 minutes and allow a natural release. Once you can open the lid, remove the cheesecake and allow to cool completely on the counter. (If the cheesecake looks undercooked when you take it out, it is OK! It will set up in the fridge)
    • Once the cheesecake has cooled to room temperature, place in the refrigerator for at least 6 hours but overnight is best.

    Toppings

    • Once the cheesecake has set, prepare the whipped cream by adding the whipping cream into the bowl of stand mixer equipped with a whisk attachment and beat on high speed until it starts to thicken.
    • Add the cocoa powder, powdered sugar, vanilla, and salt and mix on high speed until you have stiff peaks.
    • Prepare the ganache by bringing 1/4 cup of cream to a boil and carefully pour it over the chocolate chips and allow to sit for 3-4 minutes and whisk until smooth. Allow to cool slightly.
    • Pour the ganache over the cheesecake and smooth. Add the whipped cream to a piping bag and pipe a circle around the top of the cheesecake and sprinkle with chocolate shavings.
    • Keep any left overs in an air tight container in the refrigerator
    Keyword Cheesecake recipes, chocolate cheesecake, instant pot cheesecake recipes