I have been so wanting to make a cheesecake in the instant pot, but because my husband doesn’t like cheesecake, I put off making it. But I came across several ways to change it up and over up the basic cheese cake flavor. Double chocolate cheesecake. I used chocolate mint wafer for that punch of flavor.
Instant Pot Double Chocolate Cheesecake
Ingredients
- 22 chocolate wafers or 44 small chocolate wafers
- 3/4 cup granulated sugar for mixture
- 1 TBS granulated sugar for the crust
- 1/4 cup unsalted butter melted
- 1 1/4 cup semi sweet chocolate chips
- 16 oz cream cheese
- 3 eggs
- 1/4 cup Sour Cream
- 1 tsp vanilla
- 3/4 cup Heavy Cream
- 3 TBS confectioners sugar
- shaved chocolate garnish
Instructions
- Coat a 7' spring form pan with a cooking spray.
- Using a food processor grind up the wafers into fine crumbs. Pour in sugar and melted butter and mix.
- Press crumbs into springform pan evenly at the bottom and come up on the sides about 1 inch.
- Put pan in freezer while making the cheese cake mixture.
- In a microwave safe dish melt chocolate chips. Usually a melt for 30 seconds, stir, melt for 30 additional seconds, stir. Put off to the side.
- In a large bowl, place cream cheese in and using a hand mixer beat on medium to high speed until smooth and creamy.
- Add sugar and beat until smooth.
- On medium speed add 3 eggs one at a time, beating well. Make sure to scrape sides of bowl down.
- Beat in sour cream and vanilla.
- On low speed add in melted chocolate.
- Take crust our of freezer and pour the mixture onto crust.
- Wrap pan in aluminum foil tightly. Make a sling out of another layer of aluminum foil to lay pan on. Place steam rack into instant pot pan and add 1 1/2 cup of water. Place cheesecake pan into instant pot pan by slowly lowering it by the sling.
- Place lid on instant pot, and make sure knob is in the sealed position on the back of lid.
- Cook for 57 minutes on manual setting, hh pressure.
- Do a quick release when time is up. Take lid off, and using the handles of the sling, remove carefully the cheesecake pan and place on counter.
- Remove all tin foil and let set for 25 minutes. (it will look wobbly at this stage)
- After 25 minutes, run a knife around the edges, place cheesecake pan into refrigerator for at least 6 hours to overnight.
- Take out of refrigerator, remove ring.
- In a medium bowl add heavy whipping cream and confectioners sugar and whisk util soft peaks are formed.
- Spread the cream on top of cheesecake leaving 1' border.
- Using a vegetable peeler, shave some chocolate over the top.
- Serve and Enjoy.