Chocolate Fudge Cheesecake In The Instant Pot
Chocolate and cheesecake go together like two peas in a pod! And, oh my at the deliciousness! With this easy-to-make Instant Pot Chocolate Fudge Cheesecake, you simply can’t go wrong! It’s easy to make and oh so yummy!
Chocolate Fudge Cheesecake In The Instant Pot
This decadent Chocolate Fudge Cheesecake is simply to die for! It is rich, creamy, and oh so so good! The best part is, it is super easy to make using your Instant Pot!
Don’t let the long instructions fool you! We have detailed it out to make the recipe super simple to follow.
Once made, family and friends are sure to be drooling to try it and begging for the recipe after they do! Seriously! Cheesecake, chocolate, chocolate chips, nuts, and more…need I say more?!
If you love chocolate and cheesecake, be sure and check out our other yummy chocolate and cheesecake combinations!
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- Keto Chocolate Raspberry Cheesecake Fluff
- Mint Chocolate Cheesecake Fudge
- No Bake Hot Chocolate Cheesecake
- White Chocolate Raspberry Cheesecake In The Instant Pot
How to make the crust
Using a 7-inch springform pan, line the bottom with parchment paper and spray the sides with Pam baking spray.
In your food processor, add 24 oreo cookies and grind until they are a sand texture like.
Add the melted butter to the cookie crumbs.
Press the mixture into the springform pan and place in the refrigerator while you make the cheesecake mixture.
How to make the cheesecake
In a large mixing bowl, beat together the cream cheese, sugar, and sour cream until smooth and combined thoroughly.
Add, and beat in, the cocoa powder, melted chocolate, and vanilla until well-combined.
Add in 1 egg at a time and mix until both have been combined in the mixture.
Then, you will want to fold in the ½ cup white chocolate chips, ½ cup chocolate chips, and ½ cup chopped pecans.
Once all have been combined, pour the cheesecake mixture into the crust.
Cover the pan with foil.
Next, you will want to fill your instant pot with 1 cup of water and place a trivet inside.
Place the springform pan onto the trivet. Close the lid and set it to seal.
Bake on manual setting – high pressure for 35 minutes. When the timer goes off allow, set to natural release for 20 minutes.
Remove the lid of the instant pot and use a paper towel to dab the foil to remove condensation.
Carefully remove the springform pan from the instant pot and place onto a wire rack and allow to cool completely.
Place the cheesecake in the fridge overnight.
How to make the Chocolate Ganache
In a small pot over medium heat, bring the heavy whipping cream to a slight boil.
Meanwhile, pour the chocolate chips into a heat-safe bowl and then pour the hot heavy whipping cream over the top.
Allow it to sit for 1 minute.
Mix gradually with a wire whisk until the chocolate chips start to melt.
Once the chocolate chips have melted, remove from the stove. Then, carefully pour the ganache onto the top of the cheesecake.
Using an angled spatula, smooth chocolate allowing some to drip off the sides.
Place the cheesecake into the refrigerator for 2 hours to allow the ganache to harden.
Topping Instructions
Use a sharp knife to help loosen from the pan by running it around the edges.
Remove the cheesecake from the springform pan and place it onto a serving plate.
Then, pipe whipped cream around the edge of the cheesecake.
As a final touch, sprinkle chopped pecans and mini chocolate chips on top!
Cut and serve!
Chocolate Fudge Cheesecake In The Instant Pot
Ingredients
Crust
- 2 cups Oreos crushed
- 1/4 cup unsalted butter melted
Chocolate cheesecake ingredients
- 2 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 tbsp cocoa powder
- 2 large eggs
- 1/2 cup semi sweet chocolate chips melted
- 1 tsp vanilla
- 1/2 cup white chocolate chips
- 1/2 cup chocolate chips
- 1/2 cup pecans chopped
Chocolate Ganache ingredients
- 1 1/2 cups semi sweet chocolate chips
- 5 tbsp heavy whipping cream
Topping Ingredients
- Whipped cream
- Chopped pecans
- Mini chocolate chips
- medium piping bag fitted with a star tip
Instructions
Crust
- Using a 7-inch springform pan, line the bottom with parchment paper and spray the sides with Pam baking spray.
- In your food processor, add 24 oreo cookies and grind until they are a sand texture like.
- Add the melted butter to the cookie crumbs.
- Press the mixture into the springform pan and place in the refrigerator while you make the cheesecake mixture.
Cheesecake Instructions
- In a large mixing bowl, beat together the cream cheese, sugar, and sour cream until smooth and combined thoroughly.
- Add, and beat in, the cocoa powder, melted chocolate, and vanilla until well-combined.
- Add in 1 egg at a time and mix until both have been combined in the mixture.
- Then, you will want to fold in the ½ cup white chocolate chips, ½ cup chocolate chips, and ½ cup chopped pecans.
- Once all has been combined, pour the cheesecake mixture into the crust.
- Cover the pan with foil.
- Next, you will want to fill your instant pot with 1 cup of water and place a trivet inside.
- Place the springform pan onto the trivet. Close the lid and set to seal.
- Bake on manual setting - high pressure for 35 minutes. When the timer goes off allow, set to natural release for 20 minutes.
- Remove the lid of the instant pot and use a paper towel to dab the foil to remove condensation.
- Carefully remove the springform pan from the instant pot and place onto a wire rack and allow to cool completely.
- Place the cheesecake in the fridge overnight.
Chocolate Ganache Directions
- In a small pot over medium heat, bring the heavy whipping cream to a slight boil.
- Meanwhile, pour the chocolate chips into a heat safe bowl and then pour the hot heavy whipping cream over the top.
- Allow to sit for 1 minute.
- Mix gradually with a wired whisk until the chocolate chips start to melt.
- Once the chocolate chips have melted, remove from the stove. Then, carefully pour the ganache onto the top of the cheesecake.
- Using an angled spatula, smooth chocolate allowing some to drip off the sides.
- Place the cheesecake into the refrigerator for 2 hours to allow the ganache to harden.
Topping Instructions
- Use a sharp knife to help loosen from the pan by running it around the edges.
- Remove the cheesecake from the springform pan and place onto a serving plate.
- Then, pipe whipped cream around the edge of the cheesecake.
- As a final touch, sprinkle chopped pecans and mini chocolate chips on top!
- Cut and serve!
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
