Description
A rich and creamy chocolate cheesecake made effortlessly in the Instant Pot, perfect for all chocolate lovers.
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
- Crust: Crush the Oreo cookies and mix with melted butter, then press into a 7-inch springform pan and freeze for 10-15 minutes.
- Filling: Melt the semi-sweet chocolate with heavy cream in the microwave; let cool. Beat cream cheese, add sugar, cocoa powder, vanilla, eggs (one at a time), and sour cream, then mix in cooled chocolate.
- Pressure Cook: Pour the cheesecake batter into the crust, wrap the pan in foil, and place it on a trivet inside the Instant Pot. Add 1 cup of water, seal the lid, and pressure cook on high for 40 minutes. Allow natural pressure release for 20-30 minutes.
- Cool: Let cool at room temperature and then chill for at least 6 hours or overnight.
- Ganache: Heat the milk chocolate chips with heavy cream in the microwave until smooth; pour over the chilled cheesecake and let set in the fridge for 1 hour.
Notes
Use high-quality chocolate and ensure cream cheese is at room temperature for best results. For variations, consider different crusts or flavored extracts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: cheesecake, chocolate, dessert, Instant Pot, easy dessert