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New York Chocolate Cheesecake

New York Fudge Cheesecake

Rich chocolate cheesecake loaded with three flavors of chocolate chips. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 8 servings
Calories: 1110kcal

Equipment

  • Instant Pot or Pressure Cooker
  • Spring form pan
  • 1 medium piping bag fitted with a star tip

Ingredients

Crust Ingredients

  • 2 cups Oreo Cookies crushed
  • ¼ cup unsalted butter melted

Chocolate Cheesecake Ingredients

  • 16 oz cream cheese room temperature
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 tbsp cocoa powder
  • 2 large eggs
  • ½ cup semi sweet chocolate chips melted
  • 1 tsp vanilla extract
  • ½ cup white chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup pecans chopped

Chocolate Ganache Ingredients

  • 1 ½ cup semi sweet chocolate chips
  • 5 tbsp heavy whipping cream

Topping Ingredients

  • 1 ½ cups whipped cream
  • ½ cup pecans chopped
  • ½ cup mini chocolate chips

Instructions

Crust Directions

  • Line the bottom of a 6 inch spring form pan with parchment paper and spray the sides with Pam baking spray
  • Using a food processor, grind up 24 Oreo cookies until sand texture,
  • Mix in the melted butter
  • Press the crushed Oreo's into the spring form pan
  • Place into the freezer while you make the cheesecake mixture

Chocolate Cheesecake Directions

  • 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
  • Fill the instant pot with 1 cup of water
  • Place a trivet inside
  • Place the spring form 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 dap 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

Chocolate Ganache Directions

  • 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
  • Smooth chocolate with a angled spatula and allow some to drip off the sides
  • Place into the fridge for 2 hours to allow the ganache to harden

Topping Directions

  • Using a sharp knife, run it around the edge of the spring form pan to loosen the crust
  • Remove the spring form 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!

Notes

Make sure that all your ingredients are room temperature for best results. 

Nutrition

Serving: 1slice | Calories: 1110kcal | Carbohydrates: 93g | Protein: 14g | Fat: 78g | Saturated Fat: 39g | Cholesterol: 156mg | Sodium: 429mg | Potassium: 582mg | Fiber: 7g | Sugar: 70g | Vitamin A: 1370IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 8mg