Instant Pot Triple Chocolate Cheesecake

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instantpotcheesecake

Like everyone else out there, we got an Instant Pot on black Friday from Amazon. I have been hearing great things about this little gadget and I could resist no longer.  I will say it took me a little while to open it. With the holidays our chocolate shop was swamped and we just had no time. And I’ll also say, it was a wee bit intimidating. There is something scary about a pot that can blow up at any moment! I know I’m not alone in that thought, right?!?

The day finally came after Christmas I decided to give it a go. I read the instruction manual, about 100 times. I can probably still recite it. (It’s not that much info) I then went for the water test to make sure it heated up properly and there were no issues. All was good so far. Now what to cook?

Everyone said how easy cheesecake was, so I figured why not. The first cheesecake I made was a New York style topped with caramel and pecan brittle bark. I was amazed at how easy it was and how perfectly cooked it was. Hmmm, I thought. What else could I try? Of course chocolate things are always the goal for me, so I figured why not try a chocolate cheesecake. I did some research and saw a recipe in The Great Big Pressure Cooker Book for chocolate cheesecake. I gave it a go. It was good, but needed a few modifications, like more chocolate. After some testing we came up with the triple chocolate cheesecake.


This is over the top decadent. Super rich and a little goes a long way. But soooooo good! We have now made four chocolate cheesecakes and everyone I know has broken all New Year resolutions for weight loss.

Obviously this recipe requires an Instant Pot We also used a 7-Inch Round Springform Pan. These are the only special requirements for this recipe.

I hope you enjoy it as much as we did. Happy New Year!

If you would like something other than ganache on top we made a Raspberry Mousse Chocolate cheesecake, and if chocolate isn’t your thing at all, we also have a pumpkin cheesecake in the Instant Pot.

 

Instant Pot Triple Chocolate Cheesecake

Instant Pot Triple Chocolate Cheesecake

Ingredients

    Crust
  • 20 whole Oreo cookies
  • 4 tbsp of unsalted butter, melted then cooled
  • Cheesecake
  • 1 lb room temperature cream cheese (At least 2 hours at room temp)
  • 1/4 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 1 whole egg - room temperature
  • 2 egg yolks - room temperature
  • 1/4 cup sour cream
  • 8 oz of chocolate (53% - 60%) Melted
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • 1 tbsp cocoa powder
  • Ganache
  • 3/4 cup chocolate
  • 3 oz heavy whipping cream

Instructions

  1. Spray the 7" springform pan with cooking spray.
  2. Add two cups of water to the instant pot and place the rack on the bottom.
  3. Make a tin foil sling to lift the cheesecake in and out of the instant pot.
  4. Crust
  5. In a food processor combine the whole Oreo cookies and the butter.
  6. 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.
  7. Cheesecake
  8. In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
  9. Once combined, add one egg followed by the 2 egg yolks.
  10. Add the melted chocolate and sour cream.
  11. Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
  12. Pour mixture into the springform pan and smooth with a spatula.
  13. Place pan on the tin foil sling and slowly lower into the Instant Pot.
  14. Set Instant Pot to maximum pressure for 28 minutes.
  15. Once done, turn machine off and let it return to normal pressure for 15 minutes.
  16. Unlock lid and use sling to transfer pan to cooling rack for an hour.
  17. Chill in refrigerator overnight.
  18. Ganache
  19. Put the 3/4 cup of chocolate in a bowl.
  20. Heat the heavy whipping cream to a simmer. Pour over chocolate.
  21. Chocolate will melt, stir until incorporated. Once incorporated, use a spatula and spread over the top of the cake.
  22. Put back in refrigerator to cool.
  23. Recipe Source: SerenaLissy.com
    All images and content are copyright protected. Do not use our images without prior permission.
https://serenalissy.com/instant-pot-triple-chocolate-cheesecake/

 

157 comments… add one

  • Jen February 1, 2017, 9:51 pm

    What kind of chocolate do you use for the ganache – the 3/4 cup?

    Reply
    • serena February 2, 2017, 1:25 pm

      We just used a Callebaut brand of chocolate, but anything you have should work fine

      Reply
  • candy February 20, 2017, 7:25 pm

    you didn’t mention which type of chocolate for any of this. Are they dark chocolate, bittersweet, regular? This looks and sounds delicious but want to use the right chocolate. Thanks,

    Reply
    • serena February 21, 2017, 7:52 pm

      We used 53 – 60% chocolate. Whatever is your favorite brand should work. Most of our products use Valrhona. For the ganache we used a callebaut 53%, but again go with your favorite.

      Reply
      • Elysa January 23, 2018, 10:19 am

        Was just reading for answer to the type of chocolate in this cheesecake. I’ve never heard of the brand you use. So what I need to know is it bittersweet, semisweet ?

        Reply
        • serena January 24, 2018, 5:20 pm

          This is about a 65% chocolate. Go with what you love to eat.

          Reply
          • Terri August 2, 2018, 11:34 am

            What is the rest of the % made out of? We do not understand what you are saying and that’s why many people have asked the same question. What does that percentage mean? I do not understand that in any way shape or form.

          • serena August 20, 2018, 6:25 am

            The % is the percentage of the dark chocolate. It is usually sold with the % labeled on the packaging

  • Christina February 20, 2017, 8:25 pm

    Looks amazing! Did you line your springform pan first? Did you open it only after you did che chocolate topping or before?

    Reply
    • serena February 21, 2017, 7:49 pm

      Nope, we didn’t line the pan. After it was done cooking and fully cooled we opened the pan. So before the topping

      Reply
  • Bekah February 20, 2017, 9:19 pm

    Any idea how I’d adjust the recipe for a 6″ cake pan? Thanks!!

    Reply
    • serena April 1, 2017, 1:54 pm

      I haven’t tried it with the 6″ pan. You can definitely use the recip for it. You are looking for an internal temperature of 150°. You can test it and if not at the right temp once you properly release the pressure, turn back on and continue to cook. I think we are going to have to get a 6″ pan for the kitchen. I see a few of the same questions 🙂

      Reply
    • Sue February 22, 2018, 4:14 pm

      One recipe I used said add 5 minutes for a 6″ pan.

      Reply
  • barb February 21, 2017, 7:13 am

    Did you use foil to cover the cheesecake while cooking to keep moisture off the top?

    Reply
    • serena February 21, 2017, 7:47 pm

      Nope. We just used a paper towel to dab the moisture off once done. You could use foil if you like.

      Reply
  • Chris March 4, 2017, 12:26 pm

    Wow. This recipe was not at all difficult and it turned out perfectly. Really, really delicious! I’d had mixed success with cheesecakes in the oven before. This was too easy. I should add that the quality of ingredients makes a difference. I used 63% Scharffen Berger chocolate. Do use a quality chocolate as the chocolate flavor really is front and center in the final product. I followed the recipe exactly as written (used Fat Daddio’s7-inch removable bottom pan) and it was flawless. Keeper for sure.

    Reply
    • serena March 13, 2017, 11:03 am

      Thanks so much! So glad you enjoyed it 🙂

      Reply
    • Debbie Hampton January 13, 2018, 7:37 pm

      Please tell me what kind of chocolate. Do u mean like candy coating or chocolate Barkley choco chips.

      Reply
      • serena January 15, 2018, 9:15 am

        A nice quality chocolate. Not candy coating. We use Callebaut or Valrhona, but any quality chocolate you find at your local market will work

        Reply
  • Wendi March 13, 2017, 2:29 pm

    I made two cheesecakes in my Instant Pot last week, this being one of them. Both had the same amount of cream cheese and were prepared in an 8″ pan. The lemon cheesecake was perfect in 15 minutes. This one had to go back in twice because it wasn’t setting and ended up closer to 35 minutes. It still turned out great though. The other recipe recommended incorporating the eggs by hand. I think this tip could improve your recipe because the batter on the chocolate cheesecake was much “drier” than the lemon cheesecake. It’s likely hat I over mixed it, and folding it by hand would avoid this problem. Also, I used chocolate 70% chocolate to cut down a bit on the sugar and it still tasted great!

    Reply
    • serena April 1, 2017, 1:56 pm

      Glad to see that it still tasted great Wendi. I like using the dark chocolate also to cut down on some of the sugar.

      Reply
  • cate Stacer-Bransfield March 25, 2017, 12:52 pm

    Wow, expecting our Instant Pot Monday, my wife had reservations about biying this, but she is a veritable chic-agility, I believe this will win her over!

    Reply
    • serena April 1, 2017, 1:53 pm

      This will definitely win her over! Let us know how it goes 🙂

      Reply
  • Rebecca March 27, 2017, 10:21 am

    Do you think I can make this in my 6 inch daddio push pan? Time/cook difference?

    Reply
    • serena April 1, 2017, 1:52 pm

      I haven’t tried it with the 6″ pan. Yes you can definitely use a 6″ pan. You are looking for an internal temperature of 150°. You can test it and if not at the right temp once you properly release the pressure, turn back on and continue to cook. I think we are going to have to get a 6″ pan for the kitchen. I see a few of the same questions 🙂

      Reply
  • Rebecca March 29, 2017, 8:00 am

    I only have the 6″ pan, do you think I need to add more time to the cook?

    Reply
    • serena April 1, 2017, 1:51 pm

      I haven’t tried it with the 6″ pan. I would think that if you are going to use the entire recipe, yes. You are looking for an internal temperature of 150°. You can test it and if not at the right temp once you properly release the pressure, turn back on and continue to cook. I think we are going to have to get a 6″ pan for the kitchen. I see a few of the same questions 🙂

      Reply
  • Sally April 1, 2017, 10:44 am

    Oh my gosh! I made exactly to recipe and it was perfect. I used Lindt milk chocolate for the cheesecake and used a combination of milk and dark chocolate for the ganache. Absolutely perfect!

    Reply
    • serena April 1, 2017, 1:46 pm

      So glad you liked it!

      Reply
  • Paul April 6, 2017, 3:11 pm

    You mention the “whole” Oreo cookie so you do not scrape the filling off, correct?

    Reply
    • Kathy May 15, 2017, 9:08 am

      Paul, I used the whole cookies… the white insides too …. and my crust turned out great.

      Reply
  • Anna April 15, 2017, 2:24 pm

    I made this using a 6 in pan. My only suggestion to change the crust. It’s a bit too thick for the smaller pan. It was still fantastic.

    Reply
    • Valerie August 22, 2018, 7:01 pm

      You could always use some of the crumb mixture for the top of the cake.

      Reply
      • serena August 23, 2018, 12:54 pm

        Yes, most definitely!

        Reply
  • Debbie C April 15, 2017, 7:38 pm

    Serena, just got through putting the cheesecake in the IP so I haven’t tasted it…..BUT! if it tastes even 1/2 as good as the sppon of batter I just licked clean, then we are in for a real treat!!!

    Reply
  • Kathy May 15, 2017, 9:07 am

    This was SO good!! Thanks for posting the recipe. I used Lindt milk chocolate bars for the chocolate in the cheesecake. And for the ganache I used milk chocolate chips. After that cooled and set, I melted some white chocolate chips and drizzled that on top for a little decoration. We all loved it.

    Reply
    • serena May 15, 2017, 12:53 pm

      So glad you liked it! Great idea for the decoration

      Reply
  • gail May 19, 2017, 5:22 pm

    3/4 cup of chocolate: melted chocolate? I was going through the comments and found a reference to Callebaut but is it melted or a type of cocoa powder? Thanks. 🙂

    Reply
    • serena July 6, 2017, 10:20 am

      3/4 cup of chocolate, whatever is your favorite brand. We used Callebaut, which comes in blocks or callets. The hot cream will melt it once you pour it over the chocolate in step 17.

      Reply
  • Debbie June 9, 2017, 2:13 pm

    You use 3/4 cup of melted chocolate for the ganache. Can you please tell me how many ounces or grams that is? Thanks. Just took the cheesecake out of the pressure cooker at your stated time and it is perfect. Can’t wait to taste it tomorrow.

    Reply
  • Rhi Breton June 10, 2017, 10:32 pm

    OMG! I have never made a cheesecake before. Didn’t even know what a Springform pan was. I got a Daddio 7″ pan for the IP and decided to give this recipe a try for my husbands birthday. He was in heaven! I can’t believe I made a cheesecake and it actually turned out! Thank you for the recipe!

    Reply
  • Shannon June 30, 2017, 12:53 pm

    I have two observations to make about the recipe. 1.) The ingredients call for 1 Tbsp of Cocoa powder, but the actual instructions do not have this ingredient in it. I assumed that you just added it in with the flour. fingers crossed this is correct. 2.) For those of us who have never used a instant pot before, you might want to mention if the pot should be set to venting or sealing. I have only made a few things with my pot, so am still learning all of this.
    As I type this, my first triple chocolate cheesecake is cooking. If it tastes even half as good as the batter, I am doooomed!

    Reply
    • serena July 6, 2017, 10:11 am

      I’m sorry you missed the cocoa powder. It’s listed on step 6. I’m guessing it turned out fine with the flour. Great idea about adding instant pot tips to the recipe. This was our first time using it and over the months I have become more comfortable with it, as will you, as you continue to use it. I hope it was delicious!

      Reply
  • Eileen July 1, 2017, 3:37 pm

    This didn’t work for me. It rose past the top of the 7inch springform pan and the top was not set at 28 minutes. Having to wait for pressure release, then wait for it to come back up to pressure, etc. is nowhere as easy as opening an oven door to check to see if it’s done. I love the instant pot but I won’t make this again. Rechecked all ingredients, measures, and methods and can see that I followed instructions to a T.

    Reply
    • serena July 6, 2017, 10:16 am

      That’s such a bummer Eileen. So sorry it didn’t work for you. If you have rechecked ingredients and measurements, I’m wondering if you and I have a different model of instant pot. We have made this numerous times and it always works out. Maybe yours is newer than mine, or vice versa and cooking times and temps change a wee bit based on manufacturer changes.

      Reply
      • Robin July 23, 2017, 2:46 pm

        Difference in sea level can also make a difference – it sometimes takes longer in the IP in say – Denver, than lower sea level cities.

        Reply
        • Kim September 2, 2017, 5:44 pm

          I had the same problematic results as Eileen! I live in Florida, so wondering about the sea level comment. Serena – are you in a higher altitude? I’ve also heard this can affect things, so perhaps I need to adjust for this?

          Reply
          • serena September 2, 2017, 6:43 pm

            Hi Kim. I’m in Austin so definitely nothing like Denver altitude. A bit higher than Florida, but nothing horrible. You are shooting for an internal temp of 150F. When we tested the recipe we did a manual pressure release right away and took the temp. If it wasn’t to the 150F, then we turned back on for a few more minutes. It might be worth trying that instead of waiting for the system to release the pressure over the 10 minutes or so. I’m also wondering about the humidity. We tested in winter with very minimal humidity and your region of the US is quite humid this time of year. Usually high humidity can increase cake volume and moisture content. I wonder if that is happening with the instant pot. It’s definitely a stretch, but maybe… And last but not least, (this is making me very curious so trying to research all options, sorry for the length in this response) are you using the exact same springform pan as I was? From what I see after just searching Amazon, it appears each brand has a different height. What you want is to fill the pan right around 3/4 full or just a tiny bit more. But don’t fill any higher than that. I hope you give this another try, I’d be really curious to know if any changes.

          • Kim September 3, 2017, 8:48 am

            You may a great point about humidity (it’s super high here!), but not sure if/how that would affect it. I am using a Nordicware 7″ that I just got from Amazon. I had tons of batter and it filled the pan all the way to the top (which explains the overflow!). I probably should not have used all of the batter so good to know about the 3/4 full. I will give it another whirl at some point and post if I learn anything. Thanks for your suggestions!

  • Shirley July 30, 2017, 10:26 pm

    What type of cocoa powder did you use? Was it Dutch process or the regular kind?

    Reply
    • serena August 18, 2017, 12:15 pm

      Regular cocoa powder

      Reply
  • Janelle Anderson August 6, 2017, 5:18 pm

    Love this recipe! I’ve now made this many times and everyone raves over it! I do usually need to add three minutes to the cook time using a 7″ springform. Tonight I’m trying to make these into mini cheesecakes….using silicone for the first time. Wish me luck!

    Reply
    • serena August 18, 2017, 12:14 pm

      So glad you love this! How did the mini ones turn out?

      Reply
  • Victoria August 21, 2017, 4:49 pm

    what would the cooking adjustments be for an 8″ pan in an 8qt IP?

    Reply
    • serena September 2, 2017, 6:56 pm

      I haven’t tried it with an 8″ pan. But I would reduce by just a few minutes and then do a manual release of the pressure as soon as it is done and take the temperature of the cheesecake. You are looking for an internal temperature of 150F. If not up to temperature, turn it back on for a few more minutes.

      Reply
  • Jaclyn August 27, 2017, 9:53 am

    How would you adjust the time for an 8 inch pan?

    Reply
    • serena September 2, 2017, 6:55 pm

      I haven’t tried it with an 8″ pan. But I would reduce by just a few minutes and then do a manual release of the pressure as soon as it is done and take the temperature of the cheesecake. You are looking for an internal temperature of 150F. If not up to temperature, turn it back on for a few more minutes.

      Reply
  • Pamela Laughlin August 27, 2017, 10:44 pm

    I have a Vitamix blender, but I don’t have a food processor. Can I use an electric hand mixer?

    Reply
    • serena September 2, 2017, 6:51 pm

      Yes, it will just be a wee bit fluffier due to air being mixed into the batter. Be careful not to overmix and you should be fine.

      Reply
  • Marcia August 28, 2017, 7:52 am

    I made this and it turned out really amazing. I used 60% dark in the batter and a hazelnut milk chocolate for the genache. The taste was divine. One question: i followed he recipe to a T and used very high quality chocolate, but it turned out VERY dense – almost like fudge. Any suggestions? Also, why do you use the food processor for the batter instead of a mixer?

    Reply
    • serena September 2, 2017, 6:13 pm

      So glad you liked this Marcia. We use the food processor to get a dense cake, like a NY style. We found using the mixer gave it a fluffier texture. It just folded in a bit more air than I wanted. I would guess that you may have overmixed a bit if it was like fudge.

      Reply
  • Diem September 30, 2017, 8:23 am

    Can you makes a video too

    Reply
  • Shirl November 11, 2017, 1:02 pm

    This cake was delicious. My only problem was the ganache put it over the top as far as sweetness (that’s just my personal taste others may find it just fine). I do love the idea of a ganache on top, but wondered if you have any suggestions for cutting the sweetness of the ganache or perhaps another type of topping instead?

    Reply
    • serena November 12, 2017, 8:58 am

      You could try a much darker chocolate in the ganache. Would definitely reduce the sweetness. Or even just no ganache at all?

      Reply
  • Sally November 26, 2017, 4:01 pm

    This is absolutely the best chocolate cheesecake ever. I want to make some in 4.25 inch pans as Christmas gifts. Do you think I could bake two at once using a rack? And wouldn’t the cooking time be altered, too? I am thinking I could get two cheesecakes out of a single batch. I am making 8 cheesecakes. I would love your input on this! Thank for this amazing recipe!

    Reply
    • serena November 29, 2017, 7:59 am

      Yes, I think you could do two at once with a rack. Definitely cooking times would be altered. You are looking for an internal temp of 150 – 155 degrees on a thermometer. I’m guessing since I haven’t tried the smaller pans, but I would try it with a cook time of 13 minutes with a quick release and check the temp. Then go from there with adding a bit more time or calling it done. I’m curious to know if it works out. Please share if you end up making these

      Reply
  • Tracy December 1, 2017, 10:08 am

    I don’t have a food processor 🙁 I have a Blendtech (like a vitamin) and hand mixers. Would either of these work?

    Reply
    • serena December 3, 2017, 10:05 am

      Yes you could use these. Just be careful not to overmix the eggs. Your cake won’t rise as much if that happens.

      Reply
  • Judy December 4, 2017, 9:10 pm

    My husband is Celiac so what can I use instead of the 1 Tbsp of flour? I just got my IP and never made cheesecake before! Would love to try this!

    Reply
    • serena December 5, 2017, 9:55 am

      I’ve not tried it, but you could possibly replace flour with almond flour on a 1:1 ratio. Let me know if you give it a try. Would love to hear if it works

      Reply
      • Judy December 5, 2017, 4:25 pm

        Thanks for your suggestion, unfortunately, my kids have nut allergies so I cant use almond flour 🙁 my life is not easy when it comes to cooking lol

        Reply
        • Erin December 17, 2017, 9:01 am

          Try Xantham gum!!! I’m not 100% sure on the ratio, but it’s a fantastic thickener for baking that is gluten free and nut free!!

          Reply
  • Sarah December 6, 2017, 10:12 am

    Interested in trying this for a Christmas party. I’ve only made two other dishes in the instant pot so far. Have a 6 qt duo plus. Any other tips to make sure it somes out well?

    Reply
    • serena December 6, 2017, 12:12 pm

      Follow the instructions and you should be fine. It’s pretty simple. Don’t overfill the springform pan. After some comments I learned that not all pans are the same height.

      Reply
  • Madeline December 21, 2017, 12:10 pm

    I was wondering – I make my own greek yogurt in my IP, and I use it plain on baked potatoes instead of sour cream. Do you think I could substitute plain greek yogurt for the sour cream in this recipe?

    Reply
    • serena December 22, 2017, 12:54 pm

      I’m trying Greek yogurt in my IP today! I’m excited. I’m going to say yes I believe you can substitute, but I have not tried it before. Now I’m curious. If you end up making it please share how it turns out.

      Reply
  • splendidcakes December 23, 2017, 2:45 pm

    This is one of the best baking recipes I’ve ever used, and I used to bake for a living. I made it for Thanksgiving, then for my husband’s birthday, and going to make it again for Christmas Eve. Highly recommended!

    Reply
    • serena December 24, 2017, 10:19 am

      Thanks so much! I always love hearing when others enjoy the recipe

      Reply
  • Amy December 26, 2017, 3:12 pm

    I’ve seen a few questions and answers about the chocolate, but I’m still a little confused…What form of chocolate do you use for the 3/4 cup chocolate in the ganache—bars? Chips? Should it be 3/4 cup before or after melting…and if you’re using a chocolate bar, how do you measure 3/4 cup?

    Reply
    • serena December 26, 2017, 6:00 pm

      I used a high quality chocolate chip. You could use bars also, either works. 3/4 cup before melting. Cut the bar into small pieces and put it into a measuring cup. Hope that helps.

      Reply
  • Caryn December 30, 2017, 10:16 pm

    I need to go buy a 7in pan I’m the morning (my 8in does not fit) and am planning to bring it to a NYE party at 7pm. So I can’t refrigerate overnight. How long does it really need? Although my son thinks we should have a blast chiller like they do on Chopped, we do not. ;). Thanks for any advice you may have…

    Reply
    • serena December 31, 2017, 7:19 am

      Ha! I think I should have a blast chiller also, but I’m right with you, none for me either 🙂 Shoot for as long as you can with this. Try for 8 hours. Worse case, it is going to be a bit soft, but should be fine. Happy New Year!

      Reply
  • Louise January 6, 2018, 8:10 pm

    Is there any reason why the IP should take 20+ minutes to come to pressure for this recipe? Or is something wrong with my IP?

    Reply
    • serena January 7, 2018, 12:32 pm

      That’s a long time. Might be the instant pot is on it’s last few days 🙁

      Reply
      • Louise January 7, 2018, 7:29 pm

        Thanks. My IP never did seal but, despite that, I could tell that the cheesecake was cooking. After a looong time, and several cups of water later (to fill the IP), the cheesecake measured the right temperature and it came out perfect (in a 6″ pan)!

        I’ve ordered a new sealing ring – hopefully that will do the trick (my IP is only 8 months old!) and then I can try the cake again according to the recipe instructions. I might omit the sugar or use a much darker chocolate next time, as it came out quite sweet. Anyway, thx for a great recipe!

        Reply
  • Nita January 13, 2018, 6:15 pm

    I made this today using 6” corningware bowl, lined with parchment paper and oiled. Didn’t change anything else. Once cooled I put a plate over it and flipped, tap tap tap till it popped out, peeled the paper then put a platter I wanted to serve it in over the cake and flipped again. Lastly drizzled the ganache all over the top and popped into the fridge. It’s rich and so delicious!! Thank you so much for the recipe!

    Reply
    • serena January 15, 2018, 9:15 am

      I love this! Thanks for sharing this option 🙂

      Reply
  • Bernadette Channel January 15, 2018, 7:34 pm

    Thank you for sharing your wonderful recipe. I have made it several times and it never fails. I get lots of compliments on it too.

    Reply
    • serena January 20, 2018, 12:55 pm

      Thanks so much for sharing this! So glad you love it 🙂

      Reply
  • Sue January 17, 2018, 5:24 pm

    How can I tell if my springform pan will work? I have a Duo 6, 9 in 1. I have an 8 inch springform pan that fits into the instapot pan but with very minimal extra space. How do I know if this is an adequate fit?

    Reply
    • serena January 20, 2018, 12:54 pm

      Only one way to really know. Give it a try. I don’t have an 8″ to experiment with, so without seeing I can’t say for sure if it will work or not.

      Reply
  • Kristina January 20, 2018, 4:13 pm

    This is a fantastic recipe. Definitely don’t do it in a 6″ pan. Ha! It will overflow. Not a lot and it is a lot easier to clean up then the bottom of the oven. It did take an extra 5 minutes on high pressure. I could have done it in my 8″ pan but I wanted a tall cheesecake. With the ganache you can’t see the top anyway. 🙂 I will invest in a 7″ pan now.

    Reply
    • serena January 24, 2018, 5:22 pm

      Ha! So glad you enjoyed the recipe 🙂

      Reply
  • Joli January 26, 2018, 12:34 am

    Can you make the cheesecake w/o an instant pot? Don’t haven & am not going buy one.

    Reply
    • serena February 2, 2018, 2:32 pm

      Yes, you could bake it. Since I haven’t tried this recipe in the oven I’m not sure a total cook time for it. But I’d put a pan of water into the oven to create the moisture and cook it until done. Possibly 45 min to an hour. Test for doneness as you bake.

      Reply
  • ellie January 29, 2018, 1:02 pm

    I made this in an 8 qt, 1200 watt duo and a 6qt 1000 watt duo plus … cooked faster in the eight quart (which requires 500ml water instead of a cup) … so timing is something that we tweak on our own over time … this was delicious … did not want to share … maybe next time I will make it mocha and then it will be mine all mine!😂

    Reply
    • serena February 2, 2018, 2:30 pm

      So glad it worked out for you! I have that same problem and I don’t usually want to share 🙂

      Reply
  • Tammy January 29, 2018, 2:21 pm

    So you didn’t cover the cheesecake before putting it into the IP? I just made my first one 2 days ago and I am going to do yours next but all of my research recipes had various different tricks to keep the water off of it. (mine said to put a paper towel over it and then cover loosely w/foil).
    And I have the pushpin (Fat Daddio’s so I can’t loosen the ring. Should I pour the chocolate topping over the cake while it is still in the pan or take it out first. I can even put some parchment around it after it cools for a border if you don’t think I should do it in the pan.
    Thanks. The picture is just beautiful. I have guests coming next week and they are both HUGE chocolate/ raspberry lovers…I am going to add raspberries on top for a garnish. YUM

    Reply
    • Tammy January 29, 2018, 2:23 pm

      Did you just put the cheesecake IN the water or use a trivet?

      Reply
      • serena February 2, 2018, 2:26 pm

        Use the trivet

        Reply
    • serena February 2, 2018, 2:29 pm

      Yes you can cover the cheesecake loosely with foil before putting in the IP to keep some of the water off. Then when done cooking, if any water use a paper towel to dab any moisture off. I’m not familiar with the pushpin pan but I would take it out of the pan once cooled then put the topping on.

      Reply
  • Penny January 29, 2018, 2:52 pm

    Did you use the Manual setting?

    Reply
    • serena February 2, 2018, 2:26 pm

      Yes, manual setting on high pressure

      Reply
  • Dan January 31, 2018, 9:42 am

    Hi there. I just made this triple chocolate cheesecake and it’s in the instant pot as I type…. my question is “maximum pressure” does that mean high pressure then select ” more “? If so this may be the issue people are having with it not being cooked after the 28 mins.??

    Reply
    • serena February 2, 2018, 2:35 pm

      Yes high pressure. Possibly, but I can’t be certain without seeing what someone is doing wrong to begin with. If I were to guess (just a guess) I’d say they are wrapping the foil too tight on the top of the cheesecake to prevent water. If wrapped tight like a lid, it will require longer cooking time.

      Reply
  • Lana February 5, 2018, 11:58 am

    I had planned to make this cheesecake in my little Mini Instant Pot (3 qt) and take it to our Super Bowl party. But it snowed and the party was cancelled, so I didn’t go to the store to get the rest of the ingredients. Then I couldn’t get the darn thing out of my head, so I made it and improvised. I only had one package of cream cheese, so I halved the recipe. It was the perfect size for my 6″ pan. I did not have any sour cream or whipping cream, but I did have some fat free half and half, so I used that to substitute for both. I didn’t have chocolate cookies, but I did have some left over vanilla wafers. I used them and added a handful of slivered almonds as I crushed them in the food processor. I just ate a piece and it is MARVELOUS. I hadn’t read carefully enough so when I opened it and there was some water on top, I didn’t know what to do and just left it. It went away and nothing was soggy. I’m guessing it was absorbed? I may have also used Splenda blend brown sugar, but since I was very unorganized and have both the regular and the blend in my cupboard in plain plastic bags, I don’t know for sure. LOL! Oh, and I didn’t try to do a half egg. I just used one egg and one egg yolk. I have pictures, but I don’t see that I can attach a picture.

    Reply
    • serena February 5, 2018, 1:22 pm

      Oh my gosh! Thanks so much for my smile today 🙂 This is what cooking is all about, trial and error and experimenting! Love it!

      Reply
  • Cindy February 11, 2018, 4:54 am

    So excited to make this for my family for Valentine’s Day. What garnish did you add on top of the ganache for the photo? That just tops it off and adds another level to it!

    Reply
    • serena February 12, 2018, 8:56 am

      Just some shaved chocolate. Enjoy!

      Reply
  • Jean Melvin February 13, 2018, 10:01 am

    Hi Serena, I was wondering what setting did you put in on, manual or steam setting, and did you put it on sealing or venting? I have a small, medium and large spring form pans, do I use the smallest one??? Or medium one….They came in packages of three…Can’t wait to try a cheese cake my favorite dessert! I have the 6 quart size instant pot! It’s a little over a year old now, I use it everyday for meals but have never tried a dessert. Can’t wait! thanks Jean

    Reply
    • serena February 13, 2018, 10:28 am

      Hi Jean,
      We used manual max pressure. Sealing not venting. The recipe called for a 7″ springform pan, not sure which sizes you have in the three pack. I’d go for as close to 7″ as you can and you will need to adjust cook time if you are using a different size. Enjoy 🙂

      Reply
  • Desiree February 15, 2018, 5:21 pm

    This was the first cheesecake I’ve ever made and the first time I’ve used my IP. I’ve been told it came out dry for me. Any ideas on what I could have done wrong?

    Reply
    • serena February 22, 2018, 6:58 pm

      Gosh, hard to say. Could be many things. I’d give it another try. Make sure not to overmix the ingredients. Are you using the same size pans and the same instant pot model?

      Reply
  • Lorie Powell February 16, 2018, 3:59 pm

    Great recipe. Got rave reviews. Can’t wait to try other recipes11

    Reply
    • serena February 22, 2018, 6:58 pm

      Thanks so much!

      Reply
  • Brijitte February 16, 2018, 10:18 pm

    This recipe looks amazing and it is cooking in my IP right now. Only question I have that I did not find in previous comments or questions is do you use NPR after the 15 minutes on normal or quick release?

    Reply
    • serena March 12, 2018, 8:14 am

      NPR is good for the release.

      Reply
  • Heather February 21, 2018, 3:40 pm

    Just made this today! It’s cooling in the pan on a rack and looks great. Question: do I take it out of the pan before putting it into the refrigerator or is that the last step before the ganache? Thanks! Can’t wait to try it tomorrow.

    Reply
    • serena February 22, 2018, 6:59 pm

      Last step before the ganache

      Reply
      • Heather February 22, 2018, 10:52 pm

        Thanks! That’s what I figured but I know very little about cheesecake or springform pans ha. It came out amazing! My mom said it was the best cheesecake she’s ever had! Thanks so much for the awesome recipe.

        Reply
  • Joycekk February 23, 2018, 8:16 am

    How would you adapt the pressuring time this to making in ½ pint jars?

    Reply
  • Joycekk February 23, 2018, 9:25 pm

    I made this in 8 half-pint jars today. I pressure them on high for 6 minutes and a NPR for 10 minutes. Delicious!

    Reply
    • serena March 12, 2018, 8:14 am

      Awesome! I was wondering how they would do in the jars! Thanks so much for sharing

      Reply
  • Tara March 10, 2018, 4:42 am

    Please tell me what I’m doing wrong! I followed directions exactly and ended up cooking it three times for a total of 80 minutes!

    Reply
    • serena March 12, 2018, 8:17 am

      Not really certain what is going wrong. Sounds like an IP problem. I’d double check you have the valve on sealing and not venting when cooking.

      Reply
  • Louise March 10, 2018, 1:54 pm

    I’m planning to make this tomorrow. There’s only 2 of us, and my husband isn’t as fond of chocolate as I am. Can this be frozen?

    Reply
    • serena March 12, 2018, 8:13 am

      Sure you can freeze this.

      Reply
    • Lana June 29, 2018, 9:23 pm

      I froze this just so I wouldn’t eat it too quickly! Only problem is, it tastes great frozen too. LOL! But we were able to make it last a week, and I only did a half recipe in a 6″ pan. This is wonderful. I’ve made it twice and loved both of them.

      Reply
  • Kenda March 27, 2018, 10:07 pm

    I have done this one in a 7 in springform and it turned out perfect with an extra few minutes cooking time. I’m in Canada and not sure how the whole sea level thing works up here, which is what I figured the timing issue to be. So now I would like to do an 8inch but do
    1 1/2 times the recipe to make a good sized cake for a family function. Can you possibly give me an estimate for cooking time with bigger recipe and pan?? Thanks!

    Reply
  • Christina Freeman May 3, 2018, 6:59 am

    For the cheesecake batter instructions it says to use a food processor to mix. What setting on the food processor and for how long? And chocolate garnish did you use for the finished product?
    TIA,
    Christina

    Reply
    • serena May 12, 2018, 4:14 pm

      Just pulse the batter until combined. Don’t overmix, it will change the texture a bit. The chocolate garnish is just chopped chocolate. Use whatever is your favorite.

      Reply
  • Colleen Schneider May 14, 2018, 6:22 am

    Thank you. This turned out fantastic! I am a long time baker. I have made many cheesecakes that took 2 or 3 hours, sitting in closed oven after an hour of baking, then cooling an hour. This was up there with one of the best! I could not beleive how fast and easy… and really we don’t need a 10″ cheesecake talking to us for two weeks!

    Reply
    • serena May 14, 2018, 8:12 pm

      I’m so glad this worked out for you Colleen. Boy do I know what you mean about having a 10″ cheesecake in the fridge. Enjoy 🙂

      Reply
  • Pamela Martin June 23, 2018, 6:56 pm

    I made this on Thursday, following the recipe exactly, and it was divine! Tonight I made it in individual little mason jars. I haven’t tried one yet but I’m sure they will be great!

    Reply
    • serena August 20, 2018, 6:26 am

      I’m curious how they turned out. Please share if you get a moment

      Reply
  • Ms t July 30, 2018, 10:32 am

    This was very expensive to make, and WORTH EVERY DOLLAR!! Thank you for the recipe.

    Reply
    • serena August 20, 2018, 6:26 am

      Ha! So glad you liked it!

      Reply
  • Trish Claussen August 19, 2018, 7:37 pm

    I’ve had my Instant Pot only for a month (Amazon Prime Day 6 qt Duo for $58!!). I made a different cheesecake shortly after I got it. Then saw this recipe and thought it looked worth a try.

    O.M.G.

    This is the first time in a LONG time that a recipe has been SO good I’ve wanted to post a review. How perfectly, decadently chocolaty without being too sweet or too bitter. So rich and creamy but not gooey or cloying.

    If I only ever made this cheesecake in my Instant Pot, it would still be 100% worth the price! Thank you for posting this…and thank you for the future extra pounds I can feel coming my way. Delicious. Amazing. Yum.

    Reply
    • serena August 20, 2018, 6:21 am

      That is so wonderful to hear! I’m really glad you enjoyed this 🙂 And thank you for sharing!

      Reply
  • Meredith August 20, 2018, 12:08 pm

    In step 13, do you mean do a NPR for 15 minutes? Or do you hit “off” then “pressure” to move to low pressure (without opening lid) and then adjust time down to 15, and then do a NPR after that? I’m making it right now and couldn’t figure this step out even after reading all of the comments. I’m doing the second option and hoping for the best. Thanks!

    Reply
    • serena August 23, 2018, 12:55 pm

      NPR for 15 minutes. How did it turn out?

      Reply
      • Meredith September 10, 2018, 6:59 pm

        It was delicious! We put strawberries cut into the shape of hearts on top. Wish I could post a photo of it here. Thanks for the clarification!

        Reply
  • Connie Vigen Erbstoesser September 9, 2018, 6:45 pm

    Omg. So good. Didnt have 7 ” spring form so used parchment paper and oil in 7 inch Corning wear casserole dish. Then dumped water into my insta pot without insert so drying that out for 3 or more days b4 I try use it again. So instead baked crust for 8 minutes at 350 then added filling and turned oven down to 300. Put dish in a water bath and baked for 1 hr. Turned off oven and let sit in there for 1 hr. Then cooled on rack for 1 hr b4 refrigerated. Turned out amazing.

    Reply
    • serena October 30, 2018, 7:37 am

      So glad that worked out!

      Reply
  • Valerie September 10, 2018, 5:32 pm

    For the cheesecake I replaced half of the cocoa with ground up espresso coffee beans in a vanilla Carmel liquor flavour. It was amazing.

    Reply
  • devon September 29, 2018, 12:25 pm

    omg 20 oreos that took me so long to take the white filling out but still worth it! great it came out great

    Reply
    • serena October 30, 2018, 7:36 am

      Next time you can keep the filling in. Works perfectly

      Reply
  • jodie manasco October 14, 2018, 9:06 am

    absolutely wonderful..wish I could post my end results

    Reply
    • serena October 30, 2018, 7:35 am

      Thanks so much

      Reply
  • Teresa Eckard October 26, 2018, 3:04 pm

    I’m trying this today- second cheesecake I’ve made in the instant pot. I expect this will be a new favorite! I’m going to add some grand marnier with the vanilla, about a Tbls. Hope I don’t make it too wet.

    Reply
    • serena October 30, 2018, 7:35 am

      Can’t wait to hear how it turned out! Nice addition

      Reply
      • Teresa Eckard November 23, 2018, 10:41 am

        It wasn’t too wet. The liquor added some depth of flavor. Also added a small amount of espresso powder to the ganache to punch up the choc. Turned out lovely, an irresistible dessert!

        Reply
  • Ruthann taylor November 2, 2018, 5:44 pm

    For the Grenache, should I grate the chocolate? I don’t know how else to measure 3/4 c of chocolate. Ty for your help

    Reply
    • serena November 6, 2018, 5:59 pm

      You can chop it if you need to

      Reply
  • Rebecca November 19, 2018, 11:56 am

    what is your take on adding some instant coffee/espresso to the chocolate?

    Reply
    • serena December 11, 2018, 6:51 pm

      Yes definitely!

      Reply

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