Double Chocolate Cheesecake
By :Sara Quessenberry and Kate Merker
Print Recipe
Photo by: Evi Abeler
Votes: 9
Rating: 4.67
Rate this recipe!
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Cooking Technique Pressure Cook
Main Ingredient Eggs, Flour, Sugar
Prep Time 20 minutes
Cook Time 1 hour
Servings
6 servings
Ingredients
Crust
  • oil cooking spray nonstick
  • 22 chocolate wafer cookies
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter unsalted melted
Filling
  • 1 1/4 cups semisweet chocolate chips
  • 16 ounces cream cheese (2 packages) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
Whipped Cream
  • 3 tablespoons confectioners’ sugar
  • 3/4 cup heavy cream
Topping
  • chocolate for shaving
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Cooking Technique Pressure Cook
Main Ingredient Eggs, Flour, Sugar
Prep Time 20 minutes
Cook Time 1 hour
Servings
6 servings
Ingredients
Crust
  • oil cooking spray nonstick
  • 22 chocolate wafer cookies
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter unsalted melted
Filling
  • 1 1/4 cups semisweet chocolate chips
  • 16 ounces cream cheese (2 packages) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
Whipped Cream
  • 3 tablespoons confectioners’ sugar
  • 3/4 cup heavy cream
Topping
  • chocolate for shaving
Votes: 9
Rating: 4.67
Rate this recipe!
Instructions
  1. Insert the steam rack into the Instant Pot. Add 1 1⁄2 cups water.
  2. To make the crust, coat a 7-inch springform pan with cooking spray. Use a food processor or a resealable plastic bag and a rolling pin to grind the cookies. Mix in the sugar, cinnamon, and butter.
  3. Using a flat-bottomed glass, press the crumbs evenly on the bottom and 1 inch up the sides of the pan. Freeze the crust while you make the filling.
  4. To make the filling, in a medium microwave-safe bowl melt the chocolate chips on high, stirring every 30 seconds, until melted and smooth, about 60 seconds total. Let cool to room temperature, keeping the chocolate warm enough to be pourable.
  5. In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and creamy. Beat in the sugar until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla.
  6. With the mixer on low speed, pour in the chocolate and mix in completely. Pour the filling into the prepared crust.
  7. Tightly wrap the entire pan in aluminum foil. Using another piece of foil, make a “sling” measuring about 3 inches x 20 inches. Use it to lower the pan into the pot.
  8. Lock the lid. Press [Manual] and cook on high pressure for 57 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  9. Lift the pan out and remove the foil (the cheesecake will be slightly wobbly in the center). Let cool on a wire cooling rack for 25 minutes, then run a knife around the edges to loosen it from the pan. Refrigerate for at least 6 hours or overnight, until completely set.
  10. To make the whipped cream, in a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form.
  11. To serve the cheesecake, remove the ring. Spread the whipped cream over the top of the cheesecake, leaving a 1-inch border. Use a vegetable peeler to shave the hunk of chocolate over the top. Enjoy!
8 replies
  1. PatK
    PatK says:

    Mine was still pretty liquidy at 57 minutes so put back in for 15 minutes and did natural release for 10 minutes. All good now!

  2. Mrmckaye
    Mrmckaye says:

    Perfect! It was one of the best cheesecakes Ive tasted. I used oreos for the crust. I was afraid the crust would be soggy but it wasnt. Mine was a little wobbly in the middle but that it normal for a cheesecake. Once it set in the fridge overnight it was perfect. Definitely will make this again. I didnt even bother adding the whipped cream at the end.

  3. Bella23
    Bella23 says:

    This was sooo yummy…..easy to make too. It was still runny in the middle after 57min so had to cook it longer. Next time will increase cook time by at least 15-20 min and just cover the top with foil instead of wrapping the entire pan.

  4. Jhamers
    Jhamers says:

    Followed the directions to a tee and it came out as warm cake batter. I panicked and finished it in the oven. Cooking time really needs to be revised

  5. Cheri
    Cheri says:

    We read the other reviews and decided to cook it for 1 hour and 10 mins instead of 57 mins. It was perfect! Very rich and decadent!

  6. RaGail
    RaGail says:

    Taste was good. The only thing i did different is cooked it for 1 hour and 10 min next time i will cook it 1 hour and 20 min. It tasted more like choclate pudding. And the whipped cream is a give and take on the measurments. And next time i will just lay a piece of tin foil on top i stead of wrap the whole thing.

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