Instant Pot Double Chocolate Cheesecake Recipe

Published Sep 15, 2024 By Elle Ann

Image credit: Catherine's Plates via YouTube

This double chocolate cheesecake recipe by Catherine’s Plates on YouTube is so interesting because you can make this in your instant pot instead of the oven! This is very convenient and is a great idea, especially for those who don’t have an oven but want to make a homemade dessert.

This cheesecake has a classic flavor that I’m sure both kids and adults alike will love, and if you want to make this even more special, then put as much drizzle or topping as you like, the more loaded, the better. Follow the instructions below and watch the video tutorial as well for more details.

Ingredients for Double Chocolate Cheesecake:

22 chocolate wafers
¾ cup of granulated sugar, for the mixture
1 tbsp of granulated sugar, for the crust
¼ cup of unsalted butter, melted
1¼ cup of semi-sweet chocolate chips
2 (8 oz each) blocks of cream cheese
3 eggs
¼ cup of sour cream
1 tsp of vanilla extract
¾ cup of heavy cream
3 tbsp of powdered sugar
Shaved chocolate, for garnish

How to Make Double Chocolate Cheesecake:

Ingredients for Double Chocolate Cheesecake — Image credit: Catherine’s Plates via YouTube

Step 1

Grease a 7-inch springform pan with nonstick cooking spray and set it aside. Put the wafers in a food processor, then pulse them until fine crumbs, add the sugar and melted butter, and keep pulsing until well combined. Transfer the mixture to the prepared pan, then spread it out evenly making sure to bring some up the sides about 1 inch high, and press it down firmly. Put it in the freezer and let it sit while preparing the cheesecake mixture.

Step 2

Melt the chocolate chips in the microwave at 30-second intervals making sure to stir well until smooth and set them aside. Beat the cream cheese in a mixing bowl over medium to high speed until smooth and creamy, then add the sugar, and keep beating until smooth. Switch the speed to medium, then add the eggs one at a time while beating continuously, and make sure to scrape the sides clean.

Step 3

Beat in the sour cream and vanilla extract, then pour in the melted chocolate while beating over low speed, and pour the mixture over the prepared crust. Wrap it with foil tightly, then make a sling out of another layer of aluminum foil, and place the pan over it. Place a steam rack into the instant pot, then add 1½ cups of water, and slowly lower the cheesecake using the foil swing.

Step 4

Place the lid of the instant pot, then put the knob in the sealed position, and cook the cheesecake for 57 minutes on the manual setting. Do a quick release once done cooking, then take the lid off, and remove the cheesecake carefully by holding the handles of the sling. Remove all of the aluminum foil, then let it set for about 25 minutes, and run a knife around the sides.

Step 5

Place the cheesecake in the refrigerator, then let it chill for at least 6 hours or up to overnight, and then unmold the cheesecake. Add the heavy whipping cream and powdered sugar in a medium-sized bowl, then beat them until soft peaks form, and spread it over the top of the cheesecake evenly. Shave some chocolate over the whipped topping, then serve, and enjoy!