Instant Pot Death by Chocolate Cheesecake

This instant pot death by chocolate cheesecake recipe is a chocolate lover's dream! Creamy chocolate cheesecake is nestled in an Oreo cookie crust and topped with homemade chocolate ganache. Sprinkle with some more Oreo crumbs and chocolate chips for a dessert you won't be able to resist.

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Keyword: instant pot chocolate cheesecake, death by chocolate cheesecake, instant pot death by chocolate cheesecake, chocolate cheesecake recipe

Prep Time: 20

Cook Time: 45

Chilling Time: 8

Total Time: 9 5

Servings: servings

Calories: 607kcal

Equipment

Ingredients

Ingredients For The Crust

20 Oreo Cookies with filling

Ingredients For The Cheesecake Filling

16 oz cream cheese room temperature
1/3 cup white granulated sugar
1/2 cup semi sweet chocolate chips melted
1/2 cup sour cream
3 tbsp unsweetened cocoa powder
2 tsp vanilla extract
3 eggs 2 whole and 1 yolk, room temperature

Ingredients For The Chocolate Ganache

1/2 cup heavy cream
1/2 cup semi sweet chocolate chips

Instructions

How To Make The Crust

Pulse the Oreos in a food processor or blender until they resemble fine crumbs.
Grease a springform pan. You may use round parchment paper if you’d like. Spray the parchment paper if using.
Pour the oreo crumbs into the springform pan and use a measuring cup to press it down into the springform pan and slightly up the sides to form the crust.
Place in the freezer to chill while you prepare the chocolate cheesecake filling.

How To Make The Chocolate Cheesecake Filling

First, start by creaming together the cream cheese and sugar in a stand mixer on low speed.
Melt the chocolate chips in 30 second intervals in the microwave. Set aside for now to cool a bit.
Add the sour cream, unsweetened cocoa powder and vanilla extract. Continue mixing on low speed until combined.
Pour in the melted chocolate while mixing.
Add the eggs one at a time. Mix just until combined.
Remove the crust from the freezer and pour the cheesecake filling inside.
Tap the springform pan against the counter so the air bubbles rise. Use a fork to pop as many air bubbles as you can.
Add water to the instant pot. Check notes for quantities.
Cover the cheesecake with aluminum foil.
Place the cheesecake on the sling or on the trivet if you don’t have one and lower it into the instant pot.
Close the lid and cook on high pressure for 35 minutes with a 10 minute natural release.
Remove the cheesecake from the instant pot and uncover so any condensation on the surface of the cheesecake can evaporate. Let it cool for at least 45 minutes or until it comes to room temperature.
Run a pairing knife around the chocolate cheesecake to loosen the sides from the springform pan. Do not remove it from the springform pan until you’re ready to serve.
Cover and refrigerate for at least 8 hours or overnight.
Top with homemade chocolate ganache, Oreo crumbs and chocolate chips and enjoy!

How To Make Chocolate Ganache

Add chocolate chips and heavy cream to a microwave safe bowl.
Microwave in 30 second intervals, mixing in between.
Once the chocolate chips have fully melted into the heavy cream, allow the ganache to cool and thicken.
Finally, drizzle over your cheesecake. You can also top the cheesecake with chocolate chips and crushed Oreos if you’d like.

Notes

Use 1 cup of water for a 6 qt instant pot, 1 1/2 for an 8 qt and 2 cups for a 10 qt.
The instant pot sling is not required to make this recipe but it does help to remove the cheesecake from the instant pot without any hassle.
Do not over mix the ingredients and use room temperature eggs and cream cheese.
This is a creamy cheesecake recipe and will jiggle once it is removed from the instant pot. This is completely normal and it will finish setting in the refrigerator.
Always read your instant pot manual before using it.

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