Instant Pot Chocolate Cheesecake
This Instant Pot Chocolate Cheesecake is every chocolate lovers dream come true! An Oreo crust and rich chocolate cheesecake filling combined into one Heavenly treat!
Servings: 8
Calories: 487kcal
Ingredients
CRUST
- 20 Oreos
- 3 tablespoon butter, melted
CHEESECAKE
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, semi sweet
- ½ cup heavy cream
- 1 tablespoon cocoa powder
- 2 eggs
TOPPINGS (optional)
- Chopped Strawberries
- Melted Chocolate
- Whipped Cream
- Caramel Sauce
Instructions
Prepare Pan
- Spray the bottom of your 7 inch Spring form pan and coat entire pan/walls.
Prepare the Instant Pot
- Pour 1 ½ cups water into the bottom of your inner pot.
- Place metal trivet (the one that came with your pot) into Inner pot.
Prepare an aluminum foil sling
- To prepare your sling, take a piece of aluminum foil and fold lengthwise 3 times as shown in picture.
Prepare the Oreo Crust
- Place the Oreos into a food processor and pulse until fine crumbs.
- Pour in the melted butter and pulse until combined. *You may need to scrape sides to fully incorporate butter/cookie crumbs
- Pour crumb mixture into prepared pan and use a fork to pack the crumbs into a crust.
- Place pan into freezer while you prepare the cheesecake filling.
Prepare the Chocolate Cheesecake Filling
- Rinse out the food processor from the cookie crumb mixture.
- Add the cream cheese, sugar, and vanilla. Pulse until smooth and creamy.
- In a microwave safe bowl, melt the chocolate chips and heavy cream.
- Pour creamy chocolate mixture into cream cheese mixture and pulse food processor to combine.
- Add in the cocoa powder and pulse to incorporate.
- Lastly, add the eggs. Pulse to combine, but be careful not to overmix. Only pulse until just combined.
- Remove the pan from the freezer and pour cheesecake filling evenly over the crust.
- Cover the pan with a paper towel, followed by a piece of tin foil on top of the paper towel, making sure to cinch the sides.
- Lay the sling you made earlier on the counter and place the pan evenly on the center of it.
- Carefully set the pan onto the metal trivet, with the sling under the pan. *fold the edges of the sling on top of the pan once set into Instant Pot
Cook the Cheesecake
- Place Instant Pot lid securely on and ensure valve at top is in sealing position.
- Cook on manual, high pressure, for 40 minutes, followed by a 20 minutes natural pressure release.
- Once done, release any additional pressure and remove lid.
- Use the sling to remove the pan carefully from your Instant Pot.
- Allow cake to rest for about 5 minutes before removing foil/paper towel from top.
- Once foil/paper towel have been removed, allow cake to cool for about an hour before placing in the refrigerator.
- Chill for a minimum of 4 hours before serving.
- Garnish with desired toppings and enjoy!
Nutrition
Calories: 487kcal | Carbohydrates: 51g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 597mg | Potassium: 386mg | Fiber: 3g | Sugar: 36g | Vitamin A: 451IU | Calcium: 237mg | Iron: 4mg
