Make a small size cheesecake that is every chocolate lover's dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.
Keyword cheesecake, death by chocolate, instant pot dessert, oreo crust
Prep Time 25minutes
Cook Time 35minutes
Pressurizing Time 25minutes
Total Time 1hour
For the Crust:
20double stuffed oreos**(with filling)
For the Filling:
16ouncescream cheese(room temperature)
½cupsour cream(room temperature)
2tablespoonsunsweetened cocoa powder
4ouncesmelted semi-sweet chocolate(or milk chocolate for sweeter flavor)
For the Ganache:
½cupheavy whipping cream
Make the Crust:
Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.
Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and slightly up the sides.
Place the crust in the freezer until the filling is ready.
Make the Filling:
To make your filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl and mix on high until light and fluffy.
Add in your sugar and mix until just combined.
Add in sour cream and mix until just combined, being careful not to overmix.
Add in the melted chocolate, cocoa powder, and vanilla and mix just until combined.
Last, add in your eggs. These the very last thing you mix in and mix as LITTLE as possible so you don't beat too much air into the cheesecake. Add your eggs one at a time and mix just enough so that they are fully incorporated.
Pour your filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)
Prepare your instant pot with one cup of water, and place a trivet in the bottom of your pot.
TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
Place the pan in your pot, and place the lid on. Make sure the pressure cooker is sealed.
Set on high pressure for 35 minutes.
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 the cheesecake cools completely, place it in the fridge overnight.
The next day, make the ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted
Allow the ganache to sit until it thickens slightly and then pour onto your cheesecake.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**** This makes a thick crust, which is what we like. If you'd like a thinner crust, use 10 or even 15 Oreo cookies.