Description
Chocolate lovers rejoice! This cheesecake has an Oreo crust, chocolate cream cheese filling and a chocolate ganache on top. The cheesecake is dreamy and creamy and has no cracks thanks to the Instant Pot!
Ingredients
Units
Scale
Equipment needed:
- 6 or 8 quart Instant Pot*
- Sling/Trivet*
- Parchment paper
- 6 inch springform pan*
For the crust and filling:
- 20 Double Stuffed Oreo Cookies
- 2 (8 ounce packages) cream cheese, softened
- 1/2 cup sour cream
- 6 Tbsp white sugar
- 2 Tbsp cocoa powder
- 2 eggs
- 4 ounces semi sweet chocolate chips, melted
- 1 tsp vanilla extract
- 1 tsp chocolate extract* (I can never find this in stores, so I order online)
- Dash of kosher salt
For the ganache:
- 1/2 cup semi sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Take cream cheese, sour cream and eggs out of the refrigerator so they can reach room temperature.
- Add Oreos into a food processor or a blender. Pulse until they form crumbs.
- Line the bottom of your springform pan with parchment paper. I like to trace the bottom of the pan with a pencil and cut it out.
- Pour the Oreo crumbs into the pan and use the back of a measuring cup to pack the crumbs on the bottom and up the sides of the pan. Place the pan into the freezer while preparing the batter.
- Add softened cream cheese into a mixing bowl. Mix on high until light and fluffy. (I used a hand mixer but you can also use your stand mixer).
- Add in sugar and mix, just until combined.
- Add in sour cream and mix, just until combined.
- Add in the melted chocolate, cocoa, vanilla, chocolate extract and salt and mix, just until combined.
- Add in the eggs, one at a time, and barely mix. Mix just enough that they are incorporated.
- Pour 1 ½ cups water into bottom of Instant Pot.
- Pour the filling into the frozen crust. Loosely cover the pan with foil. Place the pan on the trivet/sling and lower into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cooking time to 35 minutes. When time is up let pot sit for 15 minutes and then move valve to venting to remove any pressure.
- Move the pan out of the pot and let cool completely (about 1-2 hours). It will look jiggly. Place the cheesecake in the refrigerator for about 8 hours (overnight).
- Make the ganache by heating the cream and chocolate chips in the microwave in 30 second intervals. Stir until chocolate is melted and the mixture is smooth and creamy.
- Release the sidewall of the pan carefully. Place the cheesecake on top of a rack with a plate underneath. Pour the ganache over the top and the sides of the cheesecake.
- Slice, serve and enjoy!
- Category: Dessert
- Method: Instant Pot