Triple Chocolate Cheesecake and More: Pressure Cooker Dessert Delight
This decadent triple chocolate cheesecake features a luscious Oreo crust, rich chocolate filling, and is topped with ganache, whipped cream, and curls—perfectly pressure cooked for the ultimate dessert.
Equipment
- 1 Mixing bowl Large
- 1 9-inch springform pan
- 1 Microwave-safe bowl
- 1 Electric mixer for whipped cream and batter
Ingredients
Main Ingredients
- 20 Oreo cookies crushed
- 5 tablespoon Butter melted
- ⅓ cup Unsweetened cocoa powder
- 1 ¾ cups Granulated sugar
- 24 oz Cream cheese room temperature
- 8 oz Bittersweet or semi-sweet baking chocolate melted
- ½ cup Heavy cream
- 1 teaspoon Vanilla extract
- 4 Eggs large
- 1 cup Sour cream
- ¾ cup Milk chocolate chips for ganache
- ½ cup Heavy cream for ganache
- 1 cup + 2 tbsp Heavy cream divided, for whipped topping
- ½ cup Milk chocolate chips for whipped topping
- 2-3 tablespoon Chocolate curls optional
Instructions
Instructions
- Preheat oven to 325°F. Crush Oreos and mix with melted butter. Press into 9-inch springform pan. Bake for 10 minutes and cool.
- In large bowl, mix cream cheese until smooth. Add sugar and cocoa powder, then beat until blended.
- Melt chocolate with heavy cream and stir until smooth. Mix into cream cheese batter.
- Add vanilla and eggs one at a time, beating until combined. Stir in sour cream and mix well.
- Wrap pan with foil. Pour batter over Oreo crust. Place cheesecake in water bath and bake 80–90 minutes until set.
- Turn off oven, crack door, and let cool for 1-2 hrs. Refrigerate at least 4 hours or overnight.
- Make ganache by microwaving milk chocolate chips and cream. Stir until smooth and pour over cheesecake. Add chocolate curls.
- Prepare whipped cream by melting some cream with chocolate. Combine with whipped cream and pipe on top of cheesecake.
- Slice, serve chilled, and store leftovers in fridge. Enjoy!
Notes
Let cheesecake chill overnight for best texture. Keep stored in fridge up to 5 days or freeze for longer storage.