This deeply chocolatey cheesecake is ultra rich and creamy and so easy to make right in your instant pot. Extra Oreo cookies are mixed in for the most decadent chocolate dessert.
- 20 Oreo cookies, filling removed (40 halves)
- 3 tablespoons melted butter
- 1 teaspoon confectioners sugar (optional, I’ve made with and without)
- pinch of kosher salt
Double Chocolate Filling
- 12 ounces cream cheese, softened at room temperature
- 1/2 cup sour cream, room temperature
- 2/3 cup white granulated sugar
- 4 ounces semisweet chocolate, melted
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon espresso powder
- 1/8 teaspoon salt
- 2 eggs, room temperature
- 1 tablespoon all purpose flour
- 12 Oreo cookies, crushed by hand
Prepare your crust
- Grease your 7 Inch Springform Pan with non-stick cooking spray.
- Add Oreos (filling removed) to a food processor or blender and process into fine crumbs.
- Slowly pour in melted butter and pulse gently until all the butter and cookie crumbs are fully combined.
- Stir in the confectioners sugar (optional).
- Pour the cookie crumb mixture into your greased pan to cover the bottom. Use a spatula to gently force some of the mixture up the sides of the pan, then use the flat bottom of a small drinking glass to compact the crust tightly against the bottom and sides of the pan.
- Place the pan in the freezer for at least 20 minutes to allow the crust to harden while you prepare the cheesecake filling.
Prepare the Double Chocolate Cheesecake Filling
- Using a stand mixer fitted with the paddle attachment or a hand mixer set to medium speed, combine the cream cheese, sour cream, sugar, and melted chocolate until light and fluffy. You will need to scrape the bottom and sides of the bowl to ensure no large clumps remain.
- Reduce the speed to low and add the unsweetened cocoa powder, vanilla, espresso powder, and salt and mix to combine.
- Add the eggs one at a time, mixing in between additions until each egg is just incorporated.
- Stir in flour.
- Add crushed Oreos and stir to combine.
- Pour cheesecake batter into the springform pan (after it has been in freezer for at least 20 minutes) Bang the pan on the counter a few times and/or run a fork through the top to pop any air bubbles.
- Create a sling from aluminum foil by folding a piece (about the length of your arm) into thirds.
- Place one cup of water, the instant pot trivet, and aluminum foil sling in your instant pot.
- Set cheesecake on top of aluminum sling and fold any extra foil down the side – between the side of the instant pot and the pan – (DO NOT ALLOW ALUMINUM FOIL TO COVER ANY PART OF CHEESECAKE– this will create more condensation and result in a watery cheesecake top).
- Close instant pot lid, set vent to “sealing” position and cook on manual high pressure for 34 minutes.
- Allow pressure to release naturally. When pressure gauge has dropped, remove lid and use the sling to lift the pan from your instant pot. (Remove the lid slowly, a bit at a time over several minutes exposing the cheesecake gradually to room air to avoid a sudden major drop in temperature – this will help prevent the top from cracking)
- Set on a wire cooling rack and allow to cool completely before transferring to your refrigerator.
- Allow to cool in the refrigerator for at least 6 hours, but preferably closer to 24 hours before digging in.
- The key to preventing cracks on the top is to avoid sudden major changes and temperature! Keep this in mind as you follow the recipe!
- Category: Cheesecakes
- Method: Instant Pot
- Cuisine: Dessert
Keywords: Oreos, chocolate, instant pot, cheesecake, dessert