This amazing New York Fudge Instant Pot Chocolate Cheesecake is so delicious, you will be making it all the time. Decadent and easy to make, this chocolate cheesecake brings in all of the flavors of a New York Fudge Cake together with cheesecake.
If you love the New York Fudge Cake, you will also love this New York Fudge Chocolate Sheet Cake or New York Instant Pot Chocolate Cake.
New York Fudge Instant Pot Chocolate Cheesecake
This is a one of a kind cheesecake. This cheesecake has all of the flavors of New York Fudge Cake with the addition of creamy cheesecake. This cheesecake is topped with pecans, whipped cream, and mini chocolate chips.
Ingredients
- Crushed Oreos
- Unsalted butter
- Cream cheese
- Sour cream
- Sugar
- Cocoa powder
- Eggs
- Semi sweet chocolate chips
- Vanilla
- White chocolate chips
- Chocolate chips
- Pecans
- Heavy whipping cream
- Pecans
- Mini chocolate chips
How to Make Instant Pot Chocolate Cheesecake
Using a 6 inch springform pan, line it with parchment paper and spray it with non stick baking spray.
Use a food processor to grind 24 Oreo cookies until it has a sand like texture.
Add the melted butter and then press the mixture into the pan.
Place the pan in the freezer and make the cheesecake mixture.
Make the Chocolate Cheesecake
In a large bowl, beat the cream cheese, sugar, and sour cream.
Add the cocoa powder, melted chocolate, and vanilla.
Beat in 1 egg at a time until it is combined before adding the next egg.
Fold in the ½ C white chocolate chips, ½ C chocolate chips, and ½ C chopped pecans
Pour the cheesecake mixture into the crust and cover it will foil.
Add 1 cup of water to the inside the Instant Pot and then place the trivet inside.
Place the pan on top of the trivet and then close the lid. Make sure it is set to sealing.
Bake the cheesecake on the manual setting with high pressure for 35 minutes.
Once the timer goes off, allow the pressure cooker to come to natural release for 20 minutes.
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove the cheesecake from the pot and place it onto a wire rack.
Allow the cheesecake to cool completely.
Place the cheesecake into the fridge overnight.
Make the Chocolate Ganache
In a small pot, heat the heavy cream to a slight boil.
While the cream is heating, add the chocolate chips into a heat safe bowl.
When the cream is heated, pour it over the chocolate chips. Let it sit for 1 minute.
Whisk the chocolate chips and cream until it is smooth and creamy.
Carefully pour the ganache onto the top of the cheesecake.
With an angled spatula, smooth the chocolate and allow some to drip off the sides.
Place the cheesecake into the fridge for 2 hours to allow the ganache to harden.
Finish The Cheesecake
Using a sharp knife, run it around the edge of the springform pan to loosen the crust from the pan.
Remove the pan and place the cheesecake onto a serving plate.
Pipe the whipped cream around the edge of the cheesecake and sprinkle chopped pecans and mini chocolate chips around the cheesecake.
Cut and serve!
How do I Know When My Instant Pot Cheesecake Is Done?
Whenever you are making a cheesecake, you want to bake the cheesecake until the edges are firm and the center has a small amount of jiggle to it. If it is firm in the center, the cheesecake is overdone.
Can You Use Any Springform Pan In the Instant Pot?
When you are making cheesecake in the Instant Pot, you will want to make sure you are using a springform pan that fits into the Instant Pot. As long as the pan fits into the Instant Pot, you can use whatever springform pan you want.
New York Fudge Instant Pot Chocolate Cheesecake
Ingredients
Crust ingredients
- 2 C crushed oreos
- ¼ C unsalted butter melted
Chocolate cheesecake ingredients
- 2 - 8 oz cream cheese softened
- ½ C sour cream
- ⅓ C sugar
- 2 tbsp cocoa powder
- 2 large eggs
- ½ C semi sweet chocolate chips melted
- 1 tsp vanilla
- ½ C white chocolate chips
- ½ C chocolate chips
- ½ C chopped pecans
Chocolate Ganache
- 1 1/2 C semi sweet chocolate chips
- 5 tbsp heavy whipping cream
Topping ingredients
- Whipped cream
- Chopped pecans
- Mini chocolate chips
- 1 medium piping bag fitted with a star tip
Instructions
Crust Directions
- Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray
- Using a food processor, grind up 24 oreo cookies until sand texture like
- Mix in the melted butter
- Press the crushed oreos into the springform pan
- Place into the freezer while you make the cheesecake mixture
Chocolate cheesecake Directions
- Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth
- Beat in the cocoa powder, melted chocolate and vanilla until combined
- Beat in 1 egg at a time until combined after each egg
- Fold in the ½ C white chocolate chips, ½ C chocolate chips, ½ C chopped pecans
- Pour cheesecake mixture into the crust
- Cover with foil
- Fill the instant pot with 1 cup of water
- Place a trivet inside
- Place the springform pan onto the trivet
- Close the lid and set to sealing
- Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes
- Remove the lid and use a paper towel to dap onto the foil to remove condensation
- Carefully remove from the pot and place onto a wire rack and allow to cool completely
- Place into the fridge overnight
Chocolate Ganache Directions:
- Using a small pot and over minute eat, bring to a slight boil the heavy whipping cream
- Pour the chocolate chips into a heat safe bowl and pour the hot heavy whipping cream on top
- Allow to sit for 1 minute
- Gradually mix with a wired whisk until chocolate chips start to melt
- Once chocolate chips have melted, remove from the stove and carefully pour the ganache onto the top of the cheesecake
- Smooth chocolate with a angled spatula and allow some to drip off the sides
- Place into the fridge for 2 hours to allow the ganache to harden
Topping Directions
- Using a sharp knife, run it around the edge of the springform pan to loosen the crust
- Remove the springform pan and place the cheesecake onto a serving plate
- Pipe whipped cream around the edge of the cheesecake
- Sprinkle chopped pecans and mini chocolate chips around
- Cut and serve!
Last Step:
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