Cake, Pressure Cooking

Instant Pot Triple Chocolate Cheesecake

Triple chocolate cheesecake. Do I need to say anything more?

I was nervous to try making a cheesecake in my IP again as the last time I made one, I accidentally dropped it and made it again. I didn’t want that to happen again, so I was super careful … and as you can see, it came out perfectly. These cheesecake is for all the chocolate lovers – chocolate cookie crust, rich chocolate cheesecake, and a layer of chocolate ganache. It is a super rich dessert – a little piece goes a long way. My husband thought it was too chocolately …. who is this man?!?!? There’s nothing as too much chocolate!

20 whole Oreo cookies
4 Tbsp unsalted butter, melted and cooled

1 lb cream cheese, softened at room temperature
1/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 egg, room temperature
2 egg yolks, room temperature
1/4 cup sour cream
8 oz chocolate (53-60%), melted
1 tsp vanilla
1 Tbsp flour
1 Tbsp cocoa powder

3/4 cup semi-sweet chocolate chips
3 oz heavy cream

Spray a 7″ springform pan with cooking spray and set aside. To the bottom of your Instant Pot, add 2 cups of water and then place the rack into the pot. Make a tin foil sling and set aside.

Using a food processor, process the cookies and butter together to form crumbs. Pour the crumbs into the prepared pan and press the mixture onto the bottom and sides of the pan. Place in the freezer while you make the filling.

In the bowl of a stand mixer, add the cream cheese, sugars and cocoa powder. Mix until combined. Add in the egg, mix and then the 2 egg yolks and mix again. Next, add in the melted chocolate and sour cream and mix. Be sure to scrape down the sides of the bowl. Finally, add in the flour and vanilla and combine until the filling is creamy. Transfer to the springform pan and spread the filling evenly.

Transfer the pan using the tin foil sling into the Instant Pot. Place the lid on and turn the Instant Pot to maximum pressure for 28 minutes. Allow to naturally release for 15 minutes. Release any excess steam and carefully remove the cheesecake using the sling. Place on a wire rack to cool for an hour. If there is any excess water on the edge of the pan, soak up with a paper towel. Place in the refrigerator overnight. Before you are ready to add the final layer, remove the outside pan and place the cheesecake on a plate.

To make the ganache, add the chocolate chips to a bowl. Heat the heavy cream to a simmer and then pour over the chocolate. Stir to melt and then once combined, spread the ganache over the top of the cooled cheesecake. Place back into the refrigerator to cool. Slice with a warm knife and serve.

Check out all the chocolate recipes being shared today by my fellow #Choctoberfest bloggers in the link below!

An InLinkz Link-up

To enter the #Choctoberfest giveaway, visit Monday’s welcome post!



2 thoughts on “Instant Pot Triple Chocolate Cheesecake”

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