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5 from 4 reviews

Instant Pot Triple Chocolate Cheesecake

This Triple Chocolate Cheesecake begins with an Oreo crust, has a creamy chocolate filling, and ends with decadent ganache on top.

  • Total Time45 minutes
  • Yield8 servings 1x

Ingredients

Scale

For the crust:

  • 10 double stuffed Oreos

For the cheesecake:

  • 2 packs (16 oz) cream cheese, room temperature
  • ½ cup (4 oz) sour cream, room temperature
  • 6 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 eggs, room temperature
  • 4 oz semi sweet melted chocolate
  • 1 teaspoon vanilla

Ganache topping

  • ½ cup chocolate chips
  • ½ cup heavy whipping cream

Instructions

  1. Prepare the crust by placing the Oreos into a food processor and blend until they form crumbs.
  2. Place your Oreo crumbs in a 6” springform pan, and pack down with your hand or a measuring cup.
  3. Place in the freezer until the filling is ready.
  4. To make the filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl, and beat on high until light and fluffy.
  5. Add in the sugar 1 tablespoon at a time. Mix until just combined.
  6. Add in sour cream and mix until just combined, being careful not to over mix.
  7. Add in the melted chocolate, cocoa powder, and vanilla. Mix until combined.
  8. Add in the eggs one at a time and mix just enough so that they are fully incorporated. You want to make these the very last thing you mix in and mix as little as possible. 
  9. Pour the filling into the prepared crust and cover the top of your pan with aluminum foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
  10. Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.,.,
  11. TIP: Make a sling by folding aluminum foil into a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
  12. Place the pan into the pot, place the lid on, and make sure it is sealed.
  13. Set on high pressure for 35 minutes.
  14. After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top. If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.
  15. Once the cheesecake has set overnight, make the ganache by combining the chocolate and cream in a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly. Pour onto your cheesecake.
  16. Serve and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Find it online: https://rosebakes.com/instant-pot-triple-chocolate-cheesecake/

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