Chapter 14 Deserts

14.0.1 Chocolate Cheese Cake

OK, I certainly don’t need to eat cheesecake, and in the past it was easy to avoid making, largely because it usually fails. However, I couldn’t resist trying in the Instant Pot®, based on glowing internet comments. Well, I finally succumbed to tempation and tried this recipe.


10-20 double stuffed oreos*
2 packages Philadelphia Cream Cheese
1/2 cup sour cream
3 tbsp sugar
2 tbsp unsweetened cocoa powder
2 eggs
4 oz. melted semi-sweet or dark chocolate
1 tsp vanilla

For optional topping

1/2 cup chocolate chips
1/2 cup heavy cream

  1. Be sure that all ingredients are at room temperature
  2. Pulverize the oreo cookies (complete with creme) in a food procesoe and pack them into the base of a lightly oiled 7 inch springform pan. Place in the freezer until ready to fill.
  3. Whip the cream cheese in a stand mixer until fluffy.
  4. Add sugar and mix until it is just combined.
  5. Add sour cream and mix briefly.
  6. Add the melted chocolate, vanilla, and cocoa powder and mix by hand until combined.
  7. Ad the eggs and mix in, doing so as little as possible.
  8. Pour the filling into the crust.
  9. Cover the crust with aluminum foil.
  10. Place the trivet into your IP, along with 1 cup of water. You may also want to make a “sling” out of folded aluminum foil, that can be used to remove the cooked cheesecake.
  11. Place the pan into the IP, seal, and pressure cook on high for 35 minutes, followed by a natural release.
  12. When the pot can be opened, carefully remove the cheesecake from the IP.
  13. Keeping the foil cover in place, allow it to cool to room temperature.
  14. Refrigerate overnight, and then remove from the springform pan and enjoy.

*The original recipe calls for 20 cookies, but I found that to be a bit obsessive.


When I went to make this the first time, I discovered I was low on sugar, so I reduced it from the 6 recommended tablespoons to three. I was still delicious.

After cooking overnight, this cheesecake was irresistible.