PRESSURE COOKER CHOCOLATE CHEESECAKE — Rich, decadent chocolate cheesecake with a chocolate crumb crust, cooked to perfection in your Instant Pot.
You guys! This cheesecake! I mean, you can literally see how amazing it is, right? I’m telling you, it tastes as decadent and delicious as it looks.
This cheesecake and my Pressure Cooker New York Cheesecake are the number one reason I own an Instant Pot. Because it makes absolutely perfect cheesecake!
Yes, you have to use a slightly smaller springform pan, but that’s a good thing. It keeps you from eating way too much cheesecake. And it would be really easy to eat way too much of this particular cheesecake.
I think it’s heavenly with fresh raspberries, or raspberry sauce, but even on it’s own, it’s pretty irresistible. But yes, I’m afraid you really do need to let it chill overnight in the refrigerator before you try it.
If you’ve ever tried making a cheesecake with a perfectly smooth top in the oven, you know how hard it is to come away with no cracks. With a pressure cooker, it’s not hard at all.
That’s because all that steam inside the pressure cooker pretty much ensures your cheesecake will come out free of cracks.
Besides a 7-inch springform pan, you’ll need to use the rack that goes in the bottom of the Instant Pot.
And be sure to cover your cheesecake tightly with foil. You don’t want any of that moisture actually getting on the top of your cheesecake.
If you are a fan of chocolate, or cheesecake, and especially if you are a fan of both, I’m here to tell you that this Pressure Cooker Chocolate Cheesecake is one of the best I’ve ever made.
If you’re the proud owner of an electric pressure cooker, this recipe really is a must try!
Be sure to save this recipe for Pressure Cooker Chocolate Cheesecake to your favorite Pinterest board for later.
Here’s what you’ll need to make Pressure Cooker Chocolate Cheesecake
- Chocolate cookie crumbs
- Cream cheese
- Brown sugar
- Sour cream
Pressure Cooker Chocolate Cheesecake
Rich, decadent chocolate cheesecake with a chocolate crumb crust, cooked to perfection in your Instant Pot.
For the crust:
- 1 cup chocolate cookie crumbs
- 3 tablespoons butter, melted
For the cheesecake:
- 16 ounces cream cheese, softened
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 whole egg, room temperature
- 2 egg yolks, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon flour
- 8 ounces dark chocolate, melted
- Lightly grease a 7-inch spring form pan. Fold a long piece of foil into a sling, 5-6 inches wide and about 20 inches long. Place the rack in the bottom of your Instant Pot and pour in 2 cups of water.
- To make the crust, combine the chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan. Place pan in freezer while you make the filling.
- With an electric mixer, beat the cream cheese and both sugars until well combined. Add eggs and egg yolks, one at a time. Stir in sour cream.
- Add vanilla, salt and flour. Mix until creamy, scraping down the bowl often. Stir in the melted chocolate until smooth.
- Pour the mixture over the prepared crust and smooth the top. Cover tightly with foil. Place the pan on the foil sling and carefully lower it into the pressure cooker. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select high pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker (unplug it). Use a natural pressure release for 10 minutes, and then a quick pressure release to release any remaining pressure.
- Remove the cheesecake from the pressure cooker using the sling and transfer it to a cooling rack for one hour. Transfer the cheesecake to the refrigerator to chill overnight before serving.
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If you love this recipe, you might also like:
Pressure Cooker New York Cheesecake
Mini Black Forest Cheesecakes
Nutella Cheesecake Brownies
Who Dished It Up First: Adapted from The Great Big Pressure Cooker Book
The recipe calls for a while egg and 2 egg yolks but in the instructions you add an egg and eggs whites. ???
It should have said egg yolks in the instructions.
It still says egg whites. Glad I read the reviews. I plan on making this.
You state when IP beeps unplug it.. is that at the 1st beep or once it has finished the 30 mins of cook time?
Once it’s finished cooking. Otherwise it stays on warm and the cheesecake ends up overcooked.
I am going to try your recipe. Yours seems simpler then others I found. One question could you omit the chocolate and still follow everything else? Thank you
No, it would not work to leave out the chocolate.
Should the dark chocolate be sweetened or Baker’s Chocolate?
I used sweetened.
Can you adapt this recipe for my 6″ springform pan? Or I suppose I could just reserve the leftover batter and make a mini. But many of us have the 6″ rather than the 7″ pan.
I would just make a mini with the leftover batter.
I put leftovers into four small mason jars. Put into pot and placed cake on top. cooked all together and need to make another TWO days later. It is sooooooo good.
Would Ghirardelli baking chips work as the chocolate?
Let me preface this by saying that I made a boo boo. I used my IP brand silicone steamer rack with handles. The handles got in the way and prevented the lid from closing properly and I didn’t notice until I realized that it was taking too long to come to pressure. At that point I stopped the process, opened the lid and tied the silicone handles together with cooking twine to keep them out of the way, re-sealed and started over. Obviously the cake had already cooked some. In fact, it tasted slightly burnt, which was surprising, and dry. Either I’m picky or people at the party were kind. It didn’t help that I left my home made raspberry sauce at home. My poor friends could have drowned it in raspberry yumminess. I was so bummed that I bombed.
Please tell me that if I try this again it will come out right?
Oh, and, I did use the Ghiradelli baking chips. I think that was fine but it was extremely rich. Should I try the Bakers next time?
Do you remove the foil before you refrigerate the cheesecake?
The foil can get a lot of condensation on it during cooking, so I usually remove it and replace it with a fresh piece of foil before refrigerating.
My cheesecake looks underdone. Is this normal? I followed the recipe exactly.
Yes, it is. It should be firm but still a bit jiggly in the middle. Once you refrigerate it overnight (it really is important to do this) it will firm up. If you skip the long refrigeration, it may still seem too underdone when you eat it.
How long would you cook it if you used an 8inch pan in an 8qt?
Maybe 5-10 minutes longer, but I’m honestly not positive, as I’ve never tried it.
What size of pressure cooker are you using?
Can this be frozen?
Could you let me know the step to step instructions after the cooking to serving the cake as to how to separate the cake from the pan, how to flip the cake on the plate, cooking yes etc. Thanks
I have made this recipe five times now and it turns out perfect every time. Just made another. The top always looks ugly, but no one seems to mind.
Do you have to use eggs? Would it be ok to not use them?