Description
A rich and creamy chocolate cheesecake made effortlessly in the Instant Pot.
Ingredients
Scale
- 18 Oreo cookies
- 3 tbsp butter, melted
- 8 oz semi-sweet baking chocolate
- 1/4 cup heavy cream
- 16 oz cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup full-fat sour cream
- 1 cup milk chocolate chips
- 1/2 cup heavy cream
Instructions
- Crush Oreo cookies in a food processor or bag, mix with melted butter, and press into a 7-inch springform pan. Freeze for 10-15 minutes.
- Microwave semi-sweet chocolate with heavy cream in 30-second intervals until smooth, then let cool.
- Beat cream cheese until smooth, add sugar and cocoa powder, mix well. Add vanilla, eggs one at a time, and sour cream. Stir in cooled chocolate mixture.
- Pour cheesecake batter into crust, wrap pan in foil. Add water to Instant Pot, place trivet, then cheesecake pan. Seal lid and pressure cook on high for 40 minutes.
- Let pressure release naturally for 20-30 minutes, then cool at room temperature and chill for at least 6 hours or overnight.
- Heat milk chocolate chips and cream in the microwave, stirring until smooth, then pour over chilled cheesecake. Let set in fridge for 1 hour or serve immediately.
Notes
For best results, let all ingredients reach room temperature before mixing to create a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: instant pot, cheesecake, chocolate, dessert, easy recipe