This easy chocolate cheesecake is rich, creamy and delicious.
Prep Time15 minutesmins
Cook Time40 minutesmins
Pressure/Cooling Time4 hourshrs30 minutesmins
Total Time5 hourshrs25 minutesmins
Servings: 6
Ingredients
Crust
18Oreo cookies
3Tablespoonbutter
Cheesecake Filling
1cupchocolate chipsmilk chocolate
1/2cupheavy cream
2packages cream cheese8 oz each, room temperature
1/2cupsugar
2teaspoonvanilla
2Tablespooncocoa powder
2eggsroom temperature
Instructions
Get the cream cheese and eggs out of the refrigerator so they can come to room temperature.
Prepare the pressure cooker by putting 1 cup of water in the bottom of it. Then add a rack or trivet for the cheesecake to sit on. Make sure that an odor free sealing ring is in the lid.
Spray a 7 inch springform pan with cooking spray. Make sure the pan fits in your pressure cooker.
Put the 1 cup of chocolate chips in a microwaveable bowl and heat it in 30 second intervals, stirring in between, until it is melted. Then stir in the 1/2 cup of heavy cream and mix until it is smooth. Set this aside to cool slightly while you make the crust.
1 cup chocolate chips, 1/2 cup heavy cream
Put the cookies in a food processor and mix until it forms crumbs.
18 Oreo cookies
Melt the butter in the microwave and stir it into the crumbs.
3 Tablespoon butter
Pour the mixture into the bottom of the springform pan and use your fingers to push it on the bottom and up the sides a little bit.
Put the springform pan in the freezer to allow the crust to set while you make the filling.
In a mixer (or food processor) combine the cream cheese, sugar and vanilla. Mix until it is smooth and creamy.
1/2 cup sugar, 2 teaspoon vanilla, 2 packages cream cheese
Add the melted chocolate mixture you made earlier to the mixer bowl, along with the cocoa powder. Mix it all together until it is smooth.
2 Tablespoon cocoa powder
The eggs are added last. Be careful not to overmix the eggs or it will make the cheesecake rise too much. Stir them until they are just combined.
2 eggs
Take the crust out of the freezer and pour the filling into the pan. Add a piece of foil over the top to keep water out.
Use the sling to carefully lower the cheesecake into the Instant Pot and put it on top of the rack inside. Make sure you added the water in step #2!
Put the lid on and check that the valve is closed. Set the pressure cooker for Manual, high pressure, for 40 minutes. It will take about 10 minutes for it to reach pressure.
Once it is done let the pressure release naturally, which will take 20-30 minutes. After all the pressure is gone take the lid off and set the cheesecake on a cooling rack. Remove the foil from the lid and let it cool at room temperature for about an hour.
Refrigerate the cheesecake for at least 4 hours before cutting and serving. I like to leave the cheesecake in the pan until I am ready to serve.