Instant Pot Chocolate Cheesecake, click her to pin the recipe.
Who doesn’t love a beautiful piece of chocolate cheesecake? I’ll take one.. maybe two – please, don’t judge me 😉 I love chocolate, and I always have to hold myself back.
Cheesecake was one of the FIRST items I made in the Instant Pot – you can tell where my priorities are… and this one is absolutely amazing.
It’s SO rich and moist that you will want to have a few glasses of milk close by to help take the edge off the chocolate.
I also love the size of this cheesecake – it’s much smaller than the traditional cheesecake you make in the oven, but it really does stretch pretty far. Eat it one piece at a time over the course of a few days and cover it in between to ensure that it stays as moist as possible.
Give it a try – you’ll find that you might love to make cheesecake even more in this Instant Pot because you don’t have to turn on the oven.
This recipe will make you want all of your future cheesecakes to be chocolate.. you will never want to make just a regular cheesecake again.
It will forever be chocolate. Chocolate Cheesecake. Yum!
Also if you love your Instant Pot and are amazing at it join the Advanced Instant Pot FB group
*It is imperative that the eggs, cream cheese and sour cream be room temperature or your filling will not be smooth and creamy. Feel free to use semi sweet or dark chocolate for the filling.
- 5 Tbsp unsalted butter, melted and then cooled
- 2 C. chocolate cookie or graham cracker crumbs
- 8 oz dark chocolate
- 1 lb cream cheese, room temperature*
- 1/4 C. brown sugar
- 1/4 C. granulated sugar
- 2 egg yolks, room temperature*
- 1 whole egg, room temperature*
- 1/4 C. sour cream, regular (NOT low fat), room temperature*
- 1 tsp vanilla extract
- 1/4 C. cocoa powder
- 1 C. heavy cream
- 8 oz semi sweet chocolate
- Prepare your Instant Pot by adding 2 C. of water in the pressure cooker and then placing the trivet inside.
- Pull out two long pieces of tin foil (2 feet long) and fold them lengthwise to make a sling that is 4 layers thick. Set that aside.
- Chop up your 8 oz of chocolate and melt it in a stainless steel bowl over warm water - do not let the water touch the chocolate.
- Combine the melted butter with the chocolate crumbs and make a crust for your cheesecake - pour the crumbs in the springform pan and push them down to make a nice, even layer - you'll want to push those crumbs up the side of the springform just a bit, then put the springform pan in the freezer for a little while, as you make the cheesecake filling.
- In your KitchenAid, cream the room temperature cream cheese with the sugars, adding in the eggs one at a time until well blended. Once the eggs are all in, add the melted chocolate, sour cream and vanilla, and beat on high, scrape down the sides of the bowl as needed.
- Blend the filling until creamy.
- Pour the filling into the springform pan atop the crust, and smooth the top down evenly with a spatula.
- Place the pan on the sling and carefully (carefully!) move to your Instant Pot. Lower the pan into the Instant Pot (sling being on the underside), then fold the ends down so as to avoid them touching the top of the cheesecake.
- Place the lid on the Instant Pot, close the valve, and set the pot for manual (high) for 25 minutes.
- Once the pot beeps, do a quick release and the cheesecake should be puffy - that is NORMAL.
- Gently and carefully untuck the ends of the sling out and lift the cheesecake out, setting it on your counter to cool for the next hour.
- Once cooled on the counter for an hour, transfer the cheesecake to the fridge and let it chill before serving - preferably 4-5 hours if not overnight.
- Once cooled, make the ganache ~ cut the chocolate in pieces and combine with heavy cream on low heat. Stir frequently to avoid the mixture from sticking or burning to the pan. Once blended, remove from heat and let cool slighlty before adding to the top of the cheesecake. Keep refrigerated.