Instant Pot “Death by Chocolate” Cheesecake

updated Feb 14, 2020
Valentine's Day
Instant Pot Death by Chocolate Cheesecake

This over-the-top dessert features a buttery Oreo cookie crust, a double-chocolate filling made with both cocoa and melted chocolate, and a crown of the most luscious and silky chocolate ganache.

Serves8

Prep25 minutes

Cook50 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

As the name implies, Death by Chocolate cheesecake isn’t messing around. It involves a buttery Oreo-cookie crust, a double-chocolate filling made with cocoa and melted chocolate, and a crown of the most luscious and silky chocolate ganache. But get this: All three call for just eight ingredients total (nine, if you count a pinch of salt), most of which are already sitting in your kitchen.

And it gets better. Making the cheesecake in your Instant Pot cuts the“bake” time practically in half, and the uniquely steamy environment of the Instant Pot all but guarantees a crack-free cheesecake. In short, your pressure cooker isn’t just highly skilled at getting dinner on the table faster and with less mess, it also makes an easy-peasy, over-the-top, chocolate-lover’s fantasy.

Instant Pot Death by Chocolate Cheesecake

This over-the-top dessert features a buttery Oreo cookie crust, a double-chocolate filling made with both cocoa and melted chocolate, and a crown of the most luscious and silky chocolate ganache.

Prep time 25 minutes

Cook time 50 minutes

Serves 8

Nutritional Info

Ingredients

For the crust:

  • Cooking spray or butter

  • 3 tablespoons

    unsalted butter

  • 18

    Oreo cookies

  • 1/4 teaspoon

    kosher salt

For the filling and ganache:

  • 1 pound

    cream cheese, at room temperature

  • 2

    large eggs, at room temperature

  • 1 1/2 cups

    semi-sweet chocolate chips, divided

  • 1/3 cup

    packed light brown sugar

  • 1/2 teaspoon

    kosher salt

  • 3 tablespoons

    Dutch process cocoa powder, sifted if lumpy

  • 3/4 cup

    heavy cream, divided

  • 1 cup

    water

  • Flaky salt, for sprinkling (optional)

Instructions

  1. Let 1 pound cream cheese and 2 large eggs sit at room temperature until the cream cheese is softened before making the crust.

  2. Make the crust: Coat a 7-inch round baking pan with a removable bottom with cooking spray or butter. Line the bottom with parchment paper.

  3. Melt 3 tablespoons unsalted butter in the microwave or on the stovetop. Place 18 Oreos in a food processor fitted with the blade attachment and process into fine crumbs. Add the butter and 1/4 teaspoon kosher salt and process until combined, scraping down the sides of the bowl if needed. Transfer the crumbs to the prepared pan and press evenly into the bottom of the pan and about a third of the way up the sides. Place in the freezer while you prepare the filling.

  4. Make the filling: Place 1 cup of the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring after each burst, until melted.

  5. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed until smooth. Add 1/3 cup packed light brown sugar and 1/2 teaspoon kosher salt, and beat briefly to combine.

  6. Scrape down the sides of the bowl with a spatula. Add 3 tablespoons Dutch cocoa powder and beat on low speed until smooth. Add 1/2 cup of the heavy cream and beat until smooth. Add the 2 eggs, one at a time, and beat just until incorporated, scraping down the sides of the bowl as needed. Add the melted chocolate and beat until combined.

  7. Transfer the batter to the prepared pan. Tap the pan against the counter to pop any air bubbles. Pour 1 cup of water into an Instant Pot or electric pressure cooker. Place its trivet in the pot. Place the baking pan on the trivet.

  8. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 35 minutes. It will take about 5 minutes to come up to pressure.

  9. When the cook time is up, let the pressure naturally release for 25 minutes. Quick release any remaining pressure. Open the pot and remove the baking pan. The center of the cake should be jiggly and the sides more or less set. Run a paring knife around the warm cake to release it from the sides of the pan.

  10. Let the cake cool to room temperature, gently blotting up any condensation that has collected on top of the cake with a paper towel. Remember, your cheesecake will be covered in ganache, so do not fret if the top looks less than perfect. Refrigerate the cheesecake at least 4 hours or preferably overnight.

  11. Make the ganache: When ready to serve, place the remaining 1/2 cup semi-sweet chocolate chips and remaining 1/4 cup heavy cream in a small microwave-safe bowl. Microwave on high in 20-second bursts, stirring after each burst, until melted. Let the ganache cool and thicken slightly at room temperature.

  12. Remove the ring from around the cheesecake. Using a large flat spatula, transfer the cheesecake to a serving or cake plate. Spread the ganache over the cheesecake. Refrigerate until set, about 15 minutes. Sprinkle with flaky salt if desired before slicing.

Recipe Notes

Make ahead: The finished cheesecake can be made a day or two ahead, but is best eaten the day it is assembled.

Storage: Lightly wrap the cheesecake in plastic wrap and refrigerate up to 4 days.

Oreo cookie substitution: In place of Oreo cookies, use 20 Nabisco chocolate wafer cookies, 1 tablespoon granulated sugar, and an extra tablespoon of melted butter in the crust.