InstaPot Double Chocolate Cheesecake


Crust Ingredients

  • 1 1/4 cups chocolate graham cracker crumbs (9 crackers)
  • 1 tablespoon sugar
  • 4 tablespoons butter, melted

Filling Ingredients

  • 2 packs cream cheese, softened
  • 1/2 cup sour cream
  • 6 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 eggs
  • 4 ounces semi sweet melted chocolate
  • 1 teaspoon vanilla

Ganache Ingredients

  • 1/2 cup chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup chocolate chips
  • 1/2 cup heavy whipping cream

Crust Directions

  1. Mix chocolate graham crumbs, sugar and butter; press onto bottom of 7-inch springform pan.
  2. Place in the freezer until the filling is ready.

Cheesecake Directions

  1. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
  2. Add in your sugar and mix until just combined.
  3. Add in sour cream and mix until just combined, being careful not to overmix.
  4. Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
  5. Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
  6. Pour your filling into your prepared crust, and cover the top of your pan with tin foil.
  7. Add one cup of water to your instapot, and place your trivet in the bottom.
  8. Place your pan in your pot, and place the lid on, and make sure it is sealed.
  9. Place on high pressure for 42 minutes.
  10. After 42 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool, leaving foil on top. After it cools completely, place it in the fridge overnight.
  11. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly, then pour onto your cheesecake.