Instant Pot Bourbon Chocolate Cheesecake

This recipe is featured in the 2020 Holiday Cuisine and Cocktail Recipe Guide made in collaboration with Barry Johnson of Bartender Barry.

As an Instant Pot fanatic I am always looking for new ways to use America’s favorite countertop pressure cooking appliance. Although I’ve had much success making soups, curries, and various meats (like brisket and short ribs), I wanted to challenge myself to make something a little more unconventional. Last year, my husband bought me an Instant Pot Cookbook, and one of the first recipes that caught my eye was for a lemon cheesecake. After much internal debate, I finally took the plunge and I’ll never make cheesecake any other way.

Using that simple cheesecake recipe as a base, I’ve been able to craft a number of variations for family gatherings and dinner parties. Getting into the holiday spirit, I wanted to make a version that was both decadent and luxurious at the same time — and what’s more decadent than chocolate and bourbon? This easy bourbon chocolate cheesecake includes an Oreo cookie crust and is drizzled with chocolate syrup and caramel sauce. It features caramel Hershey’s kisses around the rim and to make it even more indulgent, you can also top it with chocolate covered pecans or espresso beans.

If you’re interested in enjoying your dessert with some libations, my friend, Barry Johnson of Bartender Barry has made The Praline Prince to pair with this bourbon chocolate cheesecake.

Grab the recipe below!

Instant Pot Bourbon Chocolate Cheesecake

Time: 5 hours 15 minutes | Prep Time: 15 Minutes | Cook Time: 5 Hours

*** Cook time includes chilling in refrigerator.

Ingredients

For the crust

• 2/3 cups Oreo Cookies
• Pinch of salt
• 1/4 cup Melted Butter

For the Cheesecake

• 16 ounces Philadelphia Cream Cheese (At room temperature)
• 1/4 cup Heavy Cream
• 1/2 cup Sugar
• 1/4 cup Dark Brown Sugar
• 2 Large Eggs (At room temperature)
• 1 teaspoon Vanilla Extract
• 2 tablespoons Bourbon Whiskey
• 2 cups Water
• 1/2 Chocolate Syrup
• 1/2 Caramel Sauce
• 2 cups Caramel Hershey Kisses
• Optional Chocolate-covered Pecans or Espresso Beans, Chocolate Chips)

Instructions

For the Crust

1. Coat a 7-inch springform pan with cooking spray or butter.
2. Add Oreo cookies and salt to a food processor, and pulse until crumbs form. Add in melted butter, and pulse a few more times until blended. The mixture should resemble coarse sand.
3. Pour crumbs into coated springform pan. Form crust by pressing crumbs with fingers or spatula until the bottom of the pan is covered.

For the Cheesecake

1. In the bowl of a standing mixer using a paddle attachment beat the cream cheese on medium until smooth. (No clumps should be visible).
2. Add in heavy cream, sugar, dark brown sugar and continue to mix until well combined. Add in eggs, one at a time, until each is combined. Add in vanilla and bourbon whiskey and continue to mix until all ingredients are combined.
3. Pour over the crust in the springform pan and cover tightly with aluminum foil. (Note: Covering with aluminum foil is very important.)
4. Add water into Instant Pot. Use the steam rack in the Instant Pot and carefully place the covered springform pan on top. Place lid on Instant Pot and lock. Cook at high pressure for 35 minutes.
5. Once done, let the steam naturally release for roughly 15 minutes, before manually releasing the remaining steam. Remove the lid, and using the handles of the steam rack, lift the springform pan from Instant Pot.
6. Transform to a cooling rack, and remove aluminum foil. Once completely cool, cover, and refrigerate for at least 2 – 4 hours. (Overnight produces the best results.)
7. Once chilled, remove sides from the springform pan. Drizzle top with chocolate syrup and caramel sauce. Arrange Hershey Kisses around the edge of the cheesecake.
8. Optional – Top with chocolate-covered pecans, chocolate-covered espresso beans, or chocolate chips.

Print the Instant Pot Bourbon Chocolate Cheesecake recipe below.