Instant Pot New York Fudge Cheesecake

New York Fudge Cheesecake is rich chocolate cheesecake loaded with three flavors of chocolate chips.  

RECIPE FEATURES

Instant Pot – Cooks directly in your Instant Pot! 

Crowd Pleaser – Cheesecake gets rave reviews at all functions

WHAT YOU’LL NEED

Oreos – Store brand or name brand is fine

Butter – unsalted.  Salted will work as well if that’s what you have on hand. 

Cream cheese – Name brand or Store brand.  I think full fat works best. 

Sour cream – full fat works best, but any type will do.

Sugar – granulated or cane sugar 

Cocoa powder – unsweetened any brand 

Eggs – Large eggs, brown or white is fine.

Chocolate Chips – Semi Sweet, White Chocolate and Milk Chocolate

Chopped pecans – or Walnuts if you prefer though. 

Heavy Cream- heavy whipping cream works best

Toppings – mini chocolate chips, chipped pecans, whipped cream

STEP BY STEP INSTRUCTIONS

Step 1. Line the bottom of a 6i nch springform pan with parchment paper and spray the sides with pam baking spray. Using a food processor, grind up 24 oreo cookies until sand texture like. Mix in the melted butter. Press the crushed oreos into the springform pan. Place into the freezer while you make the cheesecake mixture.

Step 2. Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth Beat in the cocoa powder, melted chocolate and vanilla until combined. Beat in 1 egg at a time until combined after each egg. Fold in the ½ C white chocolate chips, ½ C chocolate chips, ½ C chopped pecans. Pour cheesecake mixture into the crust. Cover with foil

Step 3. 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

Step 4. Bake on manual setting high pressure for 35 minutes. Once timer goes. Allow the pot to natural release for 20 minutes Remove the lid and use a paper towel to dab onto the foil to remove condensation Carefully remove from the pot and place onto a wire rack and allow to cool completely. Place into the fridge overnight 

After your cheesecake has cooled completely it’s time to make your chocolate ganache. 

 Step 5. Using a small pot and over minute eat, bring to a slight boil the heavy whipping cream.  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.

Step 6.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

Step 7. Using a sharp knife, run it around the edge of the springform pan to

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!

TIPS AND FAQS

This cheesecake is best made the day ahead.  But, do not top the cheesecake until the day that you want to serve it.  

Make sure the cheesecake is completely cold before topping with chocolate ganache, whipped cream, and  mini chocolate chips. 

HOW TO STORE

Store this New York Fudge cheesecake in a tightly sealed container in the refrigerator.  I find that a plastic cake plate or carrying plate works best for storing cheesecakes like these.  You want to make sure that your cheesecake is tightly covered. 

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