Like everyone else out there, we got an Instant Pot on Black Friday from Amazon. I have heard 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?!? But sooner or later, I had to break it in, and what better way than a mouthwatering, delicious triple chocolate cheesecake?
Cheesecake in the Instant Pot?
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 an easy chocolate cheesecake recipe in the instant pot. 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 instant pot triple chocolate cheesecake.
Ingredients in Instant Pot Triple Chocolate Cheesecake
The ingredients in this are pretty simple. The best advice I can give is to use the best chocolate you have access to. It really does make the flavor so much better. We use Valhrona for almost everything.
- Oreo cookies
- Unsalted butter
- Cream cheese
- Dark brown sugar
- White sugar
- Whole egg
- Egg yolk
- Sour cream
- 53 – 60% chocolate
- Vanilla extract
- Flour
- Cocoa powder
- Chocolate
- Whipping cream
What Does Cocoa Percentage Mean?
This is the weight of the bar that comes from cocoa butter and cocoa liquor. Which combined is cocoa mass. We will call this the cacao content. So if we are using a 65% chocolate, that tells me that 35% of the chocolate comes from non chocolate items. That could be things like cane sugar, milk powder, vanilla.
There is More to it Than Just a Percentage of Chocolate
The difference in percentages doesn’t tell you anything about the quality of beans, or how they were processed. Fermentation, drying and roasting are just as important as the percentage of cocoa solids to bring out those beautiful flavor notes!
If you’re not sure which chocolate to buy, don’t just think of the cocoa content when making your decision. The taste of a bar can vary depending on what kind of palate you have and how high quality the beans are. No matter how high or low the cocoa percentage on a bar of chocolate, your taste buds will do just fine picking out whether it’s delicious or not.
How to Make the Triple Chocolate Cheesecake With Oreo Crust
The steps to make this Triple Chocolate Cheesecake are quite simple. We mixed the ingredients in a food processor, but you could easily use a blender.
- Combine crushed Oreos and melted butter to form a crust. Press into the springform pan and freeze for 10 minutes.
- Combine cream cheese with your sugars and cocoa powder. Once combined, add eggs one at a time. Add the melted chocolate and sour cream. Pulse to continue to combine the ingredients.
- Scrape down the bowl and add vanilla and flour. Mix until creamy and then pour into your springform pan on top of your crust.
- Pour two cups of water into the bottom of the instant pot and lower in your springform pan using a tinfoil sling.
- Cover and set to seal and cook at high pressure for 28 minutes. Note: This does not include the time it takes for the Instant Pot to reach full pressure.
- Allow for a 15-minute natural pressure release before opening the instant pot and removing the cheesecake.
- Cool overnight in the fridge before topping with ganache and serving.
FAQ
1. Make a tin foil sling.
2. Get a piece of foil about 21 inches long. Fold it in thirds length wise like you would a letter.
3. It’s now ready to use for lifting the cheesecake in and out of the instant pot.
4. If you don’t want to make a tin foil sling, you can easily grab a nice silicone one that should last you the life of your instant pot.
1. The middle needs to be set.
2. You are looking for an internal temperature of about 150° Fahrenheit.
3. Use an instant read thermometer for this or go with the jiggle test.
Here is where creativity comes into play. Your cheesecake will be covered in chocolate so you don’t really see that much. But if you don’t want the ganache topping, you could cover it with whipped cream or even berries.
Yes you can! Most cheesecakes will last about a month in the freezer. You can freeze it whole or cut it in slices for easier access when you are ready.
1. Allow your cheesecake to cool completely.
2. Slice and wrap with plastic wrap. If you are keeping it whole, just wrap with the plastic.
3. Once it’s wrapped in plastic, then wrap a second time, but with foil.
4. Most important, when you are ready to eat the cheesecake allow to thaw at room temperature for 2-3 hours, or leave in refrigerator overnight.
Can I Bake In The Oven If I Don’t Have An Instant Pot?
Yes, you can. Place cheesecake in a 325° Fahrenheit preheated oven in a water bath. Be sure to wrap your springform pan with foil to prevent any water from seeping in. Cook for about 60 minutes and start checking for doneness. You are looking for an internal temperature of 150° Fahrenheit. It could take up to 70 minutes, depending on your oven.
Special Equipment Needed to Make Triple Chocolate Cheesecake
Obviously this recipe requires an Instant Pot.
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.
I hope you enjoy it as much as we did. Happy New Year!
“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’s 7-inch removable bottom pan) and it was flawless. Keeper for sure.” ~Chris
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I Just Want to Watch, Where is the Video?
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
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 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
- 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 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.
Notes
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What kind of chocolate do you use for the ganache – the 3/4 cup?
We just used a Callebaut brand of chocolate, but anything you have should work fine
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,
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.
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 ?
This is about a 65% chocolate. Go with what you love to eat.
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.
The % is the percentage of the dark chocolate. It is usually sold with the % labeled on the packaging
I have made this twice and came out delicious both times! I use Trader Joe’s dark chocolate. This is not so sweet cheesecake and my family’s favorite. Thanks 🙏🏽
I’m also Sarah and have also made this twice , using Trader Joe’s the Pound Dark Chocolate, and came out absolutely delicious, and yes this is not so sweet chocolate cheesecake which is much appreciated! I wonder, did I write the comment up there?
Looks amazing! Did you line your springform pan first? Did you open it only after you did che chocolate topping or before?
Nope, we didn’t line the pan. After it was done cooking and fully cooled we opened the pan. So before the topping
Any idea how I’d adjust the recipe for a 6″ cake pan? Thanks!!
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 🙂
One recipe I used said add 5 minutes for a 6″ pan.
Bekah I use a 6″ push pan (removeable bottom). The recipe here is the same. It just leaves a little more room for a topping if uou use a 7″. However, I do spray the whole pan then line the bottom with a parchme t round.
Did you use foil to cover the cheesecake while cooking to keep moisture off the top?
Nope. We just used a paper towel to dab the moisture off once done. You could use foil if you like.
I scaled the recipe up for a 10″ pan because we have an 8 qt instant pot. I didn’t cover the cake and it had a huge puddle on the top after cooking. Next time, I’ll loosely cover with foil as you describe in the chocolate raspberry mousse recipe.
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.
Thanks so much! So glad you enjoyed it 🙂
Please tell me what kind of chocolate. Do u mean like candy coating or chocolate Barkley choco chips.
A nice quality chocolate. Not candy coating. We use Callebaut or Valrhona, but any quality chocolate you find at your local market will work
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!
Glad to see that it still tasted great Wendi. I like using the dark chocolate also to cut down on some of the sugar.
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!
This will definitely win her over! Let us know how it goes 🙂
Do you think I can make this in my 6 inch daddio push pan? Time/cook difference?
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 🙂
I only have the 6″ pan, do you think I need to add more time to the cook?
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 🙂
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!
So glad you liked it!
You mention the “whole” Oreo cookie so you do not scrape the filling off, correct?
Paul, I used the whole cookies… the white insides too …. and my crust turned out great.
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.
You could always use some of the crumb mixture for the top of the cake.
Yes, most definitely!
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!!!
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.
So glad you liked it! Great idea for the decoration
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. 🙂
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.
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.
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!
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!
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!
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.
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.
Difference in sea level can also make a difference – it sometimes takes longer in the IP in say – Denver, than lower sea level cities.
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?
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.
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!
What type of cocoa powder did you use? Was it Dutch process or the regular kind?
Regular cocoa powder
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!
So glad you love this! How did the mini ones turn out?
what would the cooking adjustments be for an 8″ pan in an 8qt IP?
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.
How would you adjust the time for an 8 inch pan?
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.
I have a Vitamix blender, but I don’t have a food processor. Can I use an electric hand mixer?
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.
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?
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.
Can you makes a video too
Yes, we have one on YouTube https://youtu.be/gT7MRw_iQ0A
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?
You could try a much darker chocolate in the ganache. Would definitely reduce the sweetness. Or even just no ganache at all?
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!
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
I don’t have a food processor 🙁 I have a Blendtech (like a vitamin) and hand mixers. Would either of these work?
Yes you could use these. Just be careful not to overmix the eggs. Your cake won’t rise as much if that happens.
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!
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
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
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!!
I use gluten free flour in a 1:1 ratio. Works great. My family LOVES this recipe!!
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?
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.
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?
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.
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!
Thanks so much! I always love hearing when others enjoy the recipe
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?
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.
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…
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!
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?
That’s a long time. Might be the instant pot is on it’s last few days 🙁
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!
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!
I love this! Thanks for sharing this option 🙂
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.
Thanks so much for sharing this! So glad you love it 🙂
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?
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.
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.
Ha! So glad you enjoyed the recipe 🙂
Can you make the cheesecake w/o an instant pot? Don’t haven & am not going buy one.
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.
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!😂
So glad it worked out for you! I have that same problem and I don’t usually want to share 🙂
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
Did you just put the cheesecake IN the water or use a trivet?
Use the trivet
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.
Did you use the Manual setting?
Yes, manual setting on high pressure
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.??
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.
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.
Oh my gosh! Thanks so much for my smile today 🙂 This is what cooking is all about, trial and error and experimenting! Love it!
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!
Just some shaved chocolate. Enjoy!
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
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 🙂
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?
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?
Great recipe. Got rave reviews. Can’t wait to try other recipes11
Thanks so much!
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?
NPR is good for the release.
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.
Last step before the ganache
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.
How would you adapt the pressuring time this to making in ½ pint jars?
I made this in 8 half-pint jars today. I pressure them on high for 6 minutes and a NPR for 10 minutes. Delicious!
Awesome! I was wondering how they would do in the jars! Thanks so much for sharing
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!
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.
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?
Sure you can freeze this.
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.
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!
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
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.
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!
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 🙂
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!
I’m curious how they turned out. Please share if you get a moment
This was very expensive to make, and WORTH EVERY DOLLAR!! Thank you for the recipe.
Ha! So glad you liked it!
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.
That is so wonderful to hear! I’m really glad you enjoyed this 🙂 And thank you for sharing!
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!
NPR for 15 minutes. How did it turn out?
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!
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.
So glad that worked out!
For the cheesecake I replaced half of the cocoa with ground up espresso coffee beans in a vanilla Carmel liquor flavour. It was amazing.
omg 20 oreos that took me so long to take the white filling out but still worth it! great it came out great
Next time you can keep the filling in. Works perfectly
absolutely wonderful..wish I could post my end results
Thanks so much
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.
Can’t wait to hear how it turned out! Nice addition
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!
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
You can chop it if you need to
what is your take on adding some instant coffee/espresso to the chocolate?
Yes definitely!
I made this for my brother-in-law for Hanukkah. He took it with him so I didn’t get to taste it, but he is raving about it. He took it to work and everyone devoured it. they all want the recipe. so it seems to have been a great success, and I can’t wait to make it again so I can taste it
HaHa! Thanks for sharing! Definitely make another one you don’t want to miss out 🙂
Oh no. I missed the cocoa powder!! But the cake looks great. Will this effect the taste?
I’m so sorry just seeing this. How did it turn out?
OMG! This was the best. My sister made this and it turned out absolutely divine! The next few days after our original celebration, I kept asking if I could come over and have another piece. So good. I have never had better! Thanks for sharing. I can’t wait for my birthday now as THIS IS MY NEW FAVORITE.
I’m so glad you enjoyed it!
Would I be able to make this without a food processor? I have a blender and hand mixer?
Yes, a blender will work. Just don’t overmix and it will be fine.
I used to make a chocolate cheesecake (oven baked – before IP!) and I topped it with plain sour cream. It helped to cut the sweetness a bit. (sadly I lost all my recipes when we lost our home in a wildfire)
I didn’t read all the comments but I’m wondering the same thing. You can buy bittersweet chocolate at the percent you are saying but you can also buy unsweeted at that same percent. The question remains is it bittersweet chocolate or unsweetened chocolate at that percentage.
Go with bittersweet. Unsweetened chocolate will be too bitter due to no sugar or dairy
I dont have an instant pot, can i make it i the oven?
I like the flavor of orange. What is your experience/suggestion about using a liquor like Grand Marnier or triple sec to flavor? Have you tried using chocolate wafers instead of Oreos for the crust and/or topping? I have to watch my CARBS so any reduction of these is appreciated. I am drooling as I type. Stop making this look and sound so good. :)(: Thanks
Yes you could easily use some of the liquors to flavor (A little goes a long way). I also believe wafers could easily work for the crust.
Hi Serena, Just clarifying-did you use chocolate chips for both the 8 oz of choc and the 3/4 cup for the gnache or do you use bars of chocolate?
Does the % determine the sweetness? The higher the % the less sweet it is?
I saw someone said the % can be the same, it was just labeled as milk choc, bittersweet and unsweetened??
I think everyone would love it if you said 8 oz bittersweet __% -__% chips (or bars-whichever you used).
I have made this once before I just wish I remembered what I used. It was delicious and loved by everyone! Thanks for the recipe and the clarification.
My family absolutely LOVES this recipe. I am required to bring it to holidays – and it is SO easy. Thank you!!
Thank you for this wonderful recipe!
Just made this and slid into the fridge! My reward for losing a few pounds during COVID-19! We’ll see how it turned out as I used Ghirardelli milk chocolate chips. I nuked them and had little clumps after 1 1/2 minutes on 70% power. Then I ran them full power for a minute and did four increments of 15 seconds full power and stirred in between. I still had lumps, but they were gone after putting it in the cuisinart. I used a small cuisinart, too, which worked great regardless of the amount. It looks and smells fabulous. I hope I can make it until tomorrow! Will follow up tomorrow!
I hope it turned out delicious!
What is the minimum Hours of refrigeration you’d recommend? I started this this morning 😂 also can I put the cheesecake in the freezer after making the ganache to let it set faster?
Can make this how many days in advance for the best results? Also, do you have a video of making this? I am such a visual person! 👀
I wouldn’t go more than a few days in advance. We have a video on you tube for this. Enjoy 🙂 https://www.youtube.com/channel/UCVVT6Z_XPBh1sMCQvPDO6xg
Made for Christmas, best Chocolate Cheese Cake if ever had. Will make many more times.
Thank you
Thank you so much!