Prepare to embark on a decadent dessert journey that will transform your kitchen into a gourmet chocolate paradise! This Instant Pot Double Chocolate Cheesecake isn't just a dessert—it's a creamy, rich, and utterly irresistible experience that will make your taste buds dance with pure joy. Whether you're a seasoned baker or a novice in the kitchen, this foolproof recipe promises a show-stopping treat that looks and tastes like it came straight from a professional bakery.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup chocolate chips
Instructions
- Start by preparing the crust. In a medium mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Mix until the crumbs are evenly coated with the butter and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 7-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Set aside.
- In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 3 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Next, mix in 1/2 cup of sour cream until fully incorporated. This will add creaminess to your cheesecake.
- Fold in 1/2 cup of chocolate chips gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
- Prepare your Instant Pot by adding 1 cup of water to the inner pot. Place the trivet inside the pot.
- Cover the springform pan with aluminum foil to prevent condensation from dripping onto the cheesecake during cooking.
- Carefully place the springform pan on the trivet inside the Instant Pot.
- Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 50 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Once the pressure has fully released, open the lid and carefully remove the cheesecake from the Instant Pot. Allow it to cool at room temperature for about 30 minutes.
- After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results, to allow it to set properly.
- When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into 8 servings and enjoy your delicious Instant Pot Double Chocolate Cheesecake!
Tips
- Room Temperature Matters: Ensure all your dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a smoother, lump-free batter.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent air bubbles that can cause cracking.
- Foil Protection: Always cover your springform pan with aluminum foil to prevent moisture from dripping onto your cheesecake.
- Natural Pressure Release: Allow the cheesecake to naturally release pressure for 10 minutes to prevent sudden temperature changes that could cause cracking.
- Chilling is Key: Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly and develop its full flavor profile.
- Chocolate Chip Tip: Toss chocolate chips in a little flour before folding into the batter to prevent them from sinking.
- Serving Suggestion: For an extra touch of decadence, garnish with whipped cream, chocolate shavings, or a drizzle of chocolate sauce before serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 9g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 145mg
