Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
New York Fudge Cheesecake
Rich chocolate cheesecake loaded with three flavors of chocolate chips.
Prep Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
1110
kcal
Author:
Wendy
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
tablespoon
cocoa powder
2
large eggs
½
cup
semi sweet chocolate chips
melted
1
teaspoon
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
tablespoon
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:
1
slice
|
Calories:
1110
kcal
|
Carbohydrates:
93
g
|
Protein:
14
g
|
Fat:
78
g
|
Saturated Fat:
39
g
|
Cholesterol:
156
mg
|
Sodium:
429
mg
|
Potassium:
582
mg
|
Fiber:
7
g
|
Sugar:
70
g
|
Vitamin A:
1370
IU
|
Vitamin C:
1
mg
|
Calcium:
192
mg
|
Iron:
8
mg