Go Back
+ servings
Piece of Instant Pot Triple Chocolate Cheesecake
Print Recipe
5 from 15 votes

Instant Pot Triple Chocolate Cheesecake

This Instant Pot Triple Chocolate Cheesecake is over the top and you won’t believe how easy it is to make!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 809kcal
Author: Serena

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

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
All images and content are copyright protected. Do not use our images without prior permission.

Nutrition

Serving: 1Serving | Calories: 809kcal | Carbohydrates: 90g | Protein: 19g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 755mg | Potassium: 540mg | Fiber: 5g | Sugar: 69g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 6mg