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.
We also used a 7-Inch Round Springform Pan
. These are the only special requirements for this recipe.
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
More Cheesecake Recipes You'll Love:
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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 tablespoon of unsalted butter melted then cooled
Cheesecake
- 1 lb room temperature cream cheese (At least 2 hours at room temp)
- ¼ cup packed dark brown sugar
- ¼ cup white sugar
- 1 whole egg - room temperature
- 2 egg yolks - room temperature
- ¼ cup sour cream
- 8 oz chocolate 53% - 60% Melted
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 1 tablespoon cocoa powder
Ganache
- ¾ 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 ¾ 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
Nutrition
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Eileen says
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.
serena says
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.
Robin says
Difference in sea level can also make a difference - it sometimes takes longer in the IP in say - Denver, than lower sea level cities.
Kim says
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?
serena says
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 says
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!
Shannon says
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!
serena says
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!
Rhi Breton says
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!
Debbie says
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.
gail says
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. 🙂
serena says
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.
Kathy says
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.
serena says
So glad you liked it! Great idea for the decoration
Debbie C says
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!!!
Anna says
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.
Valerie says
You could always use some of the crumb mixture for the top of the cake.
serena says
Yes, most definitely!
Paul says
You mention the "whole" Oreo cookie so you do not scrape the filling off, correct?
Kathy says
Paul, I used the whole cookies... the white insides too .... and my crust turned out great.
Sally says
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!
serena says
So glad you liked it!
Rebecca says
I only have the 6" pan, do you think I need to add more time to the cook?
serena says
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 🙂
Rebecca says
Do you think I can make this in my 6 inch daddio push pan? Time/cook difference?
serena says
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 🙂
cate Stacer-Bransfield says
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!
serena says
This will definitely win her over! Let us know how it goes 🙂
Wendi says
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!
serena says
Glad to see that it still tasted great Wendi. I like using the dark chocolate also to cut down on some of the sugar.
Chris says
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.
serena says
Thanks so much! So glad you enjoyed it 🙂
Debbie Hampton says
Please tell me what kind of chocolate. Do u mean like candy coating or chocolate Barkley choco chips.
serena says
A nice quality chocolate. Not candy coating. We use Callebaut or Valrhona, but any quality chocolate you find at your local market will work
barb says
Did you use foil to cover the cheesecake while cooking to keep moisture off the top?
serena says
Nope. We just used a paper towel to dab the moisture off once done. You could use foil if you like.
Lisa says
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.
Bekah says
Any idea how I'd adjust the recipe for a 6" cake pan? Thanks!!
serena says
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 🙂
Sue says
One recipe I used said add 5 minutes for a 6" pan.
Marc Braund says
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.
Christina says
Looks amazing! Did you line your springform pan first? Did you open it only after you did che chocolate topping or before?
serena says
Nope, we didn't line the pan. After it was done cooking and fully cooled we opened the pan. So before the topping
candy says
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,
serena says
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.
Elysa says
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 ?
serena says
This is about a 65% chocolate. Go with what you love to eat.
Terri says
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 says
The % is the percentage of the dark chocolate. It is usually sold with the % labeled on the packaging
Sarah says
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 🙏🏽
Sarah says
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?
Jen says
What kind of chocolate do you use for the ganache - the 3/4 cup?
serena says
We just used a Callebaut brand of chocolate, but anything you have should work fine