New York Fudge Instant Pot Cheesecake

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This New York Fudge Instant Pot Cheesecake requires quite a few steps, including refrigerating the cheesecake overnight and also letting the ganache set in the fridge for an additional 2 hours, but it’s well worth the time spent!

It’s so rich and the perfect combination of textures between the various layers. It starts with an Oreo cookie crust and is filled with a mouth-watering chocolate cheesecake. Everything is draped in chocolate ganache and then topped with whipped cream, pecans, and chocolate chips.

Never in my wildest dreams could I have imagined anything more delectable than this drool-worthy dessert!

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New York Fudge Instant Pot Cheesecake Recipe

Ingredients

Crust

• Pam (or other baking spray)
• 24 Oreo cookies (or approximately 2 cups crushed Oreo cookies)
• ¼ cup unsalted butter, melted

Chocolate Cheesecake

• 2 packages (8oz each) cream cheese, softened
• ½ cup sour cream
• ⅓ cup sugar
• 2 Tbsp cocoa powder
• ½ cup semi sweet chocolate chips, melted
• 1 tsp vanilla
• 2 large eggs
• ½ cup white chocolate chips
• ½ cup milk chocolate chips
• ½ cup chopped pecans

Chocolate Ganache

• 5 Tbsp heavy whipping cream
• 1 1/2 cups semi sweet chocolate chips

Topping

• Whipped cream
• Chopped pecans
• Mini chocolate chips

Directions

Crust

Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with Pam baking spray.

Using a food processor, grind up 24 Oreo cookies it forms a texture similar to sand. Mix in the melted butter.

Press the crushed cookies into the springform pan.

Place into the freezer while you make the cheesecake mixture.

Chocolate Cheesecake

Using a large mixing bowl, beat together the cream cheese, sour cream, and sugar until combined and smooth.

Beat in the cocoa powder, melted semi sweet chocolate, and vanilla until combined.

Beat in 1 egg at a time until combined after each egg.

Fold in the white chocolate chips, milk chocolate chips, and 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 dab the foil to remove condensation.

Carefully remove from the pot and place onto a wire rack. Allow to cool completely.

Place into the fridge overnight.

Chocolate Ganache

Using a small pot over medium heat, bring the heavy cream to a slight boil.

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 an angled spatula and allow some to drip off the sides.

Place into the fridge for 2 hours to allow the ganache to harden.

Topping

Run a sharp knife around the edge of the springform pan to gently 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!

The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.