This moist and delicious dessert is easy in an Instant Pot!
Double Chocolate Cheesecake
This easy Instant Pot Double Chocolate Cheesecake is a heavenly delight. Moist beyond words and incredibly delicious.
Equipment
- Instant Pot
- Mixing Bowl (x2)
- 7" Springform Pan
- Mixer
Ingredients
Crust
- 20 Whole Oreo Cookies
- 4 tbsp Butter
Cheesecake
- 1 lb Room Temperature Cheesecake Min 2 hours at room temp
- 1/4 Cup Packed Brown Sugar
- 1 Whole Egg Room Temperature
- 2 Egg Yolks Room Temperature
- 1/4 Cup Sour Cream
- 8 oz Chocolate 55%-60% Melted
- 1 tsp Vanilla extract
- 1 tbsp Flour
- 1 tbsp Cocoa Powder
Ganache
- 3/4 Cup Chocolate
- 3 oz Heavy Whipping Cream
Instructions
- Spray the 7" springform pan with cooking spray.
- Add two cups of water to the instant pot and place the rack on the bottom.
- Make a tin foil sling to lift the cheesecake in and out of the instant pot.
Crust
- In a food processor combine the whole Oreo cookies and the butter.
- Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.
Cheesecake
- In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
- Once combined, add one egg followed by the 2 egg yolks.
- Add the melted chocolate and sour cream.
- Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
- Pour mixture into the springform pan and smooth with a spatula.
- Place pan on the tin foil sling and slowly lower into the Instant Pot.
- Set Instant Pot to maximum pressure for 28 minutes.
- Once done, turn machine off and let it return to normal pressure for 15 minutes.
- Unlock lid and use sling to transfer pan to cooling rack for an hour.
- Chill in refrigerator overnight.
Ganache
- Put the 3/4 cup of chocolate in a bowl.
- Heat the heavy whipping cream to a simmer. Pour over chocolate.
- Chocolate will melt, stir until incorporated. Once incorporated, use a spatula and spread over the top of the cake.
- Put back in refrigerator to cool.