This Instant Pot German Chocolate Cheesecake just might be the most heavenly dessert to ever grace your pressure cooker! Creamy smooth chocolate cheesecake, topped with a sweet coconut pecan frosting, and drizzled with dark chocolate ganache.
Dear mama, I know you weren't much of a dessert fan when I was a kid. I never saw you hiding in the pantry with chocolate chips, or swooning over extravagant layered cakes, or even eating a nightly bowl of ice cream (wait a sec, where DID I learn that?).
But one thing I know for sure, “Mom's birthday” meant “German Chocolate Cake” every single time.
Despite my youthful dislike of pecans and coconut, we enjoyed it year after year. As I got older and discovered that you could actually make a cake without using a box, I would spoil you with double – sometimes triple – layered versions of this magnificent cake.
Most of the time they were dry, sloppy, collapsing, etc, but the site of a German Chocolate Cake meant it was a very special day indeed.
Well mama, I've outdone myself yet again, because moms like you deserve the very best and the very best is not dry, crooked, or bland. Oh no, it's creamy, smooth, decadent, and tear-worthy. Dear mother, this German Chocolate Cheesecake is for you.
WHY YOU AND MY MOM WILL LOVE THIS GERMAN CHOCOLATE CHEESECAKE
- Crunchy, buttery oreo crust, rich chocolate cheesecake, homemade silky coconut pecan frosting, dark chocolate ganache drizzle, and, what the heck, a shower of chocolate shavings to make it look pro.
- This cheesecake puts the German Chocolate Cake to shame. This is a whole new level of this cake and you will never eat a dry slice of that other cake again without being terribly disappointed.
- Life is always better with chocolate on top of chocolate, and then topped with chocolate, and more chocolate with some heart-healthy coconut flakes to make us strong
HOW TO MAKE GERMAN CHOCOLATE CHEESECAKE IN THE INSTANT POT
Note: This movie is longer than most because I wanted to show in greater detail the process of making a cheesecake in the pressure cooker, plus a good demo of how to make the frosting and a standard ganache.
- Prepare the crust and place it in the freezer
- Cream sugar and cream cheese together until smooth
- Add salt, vanilla, and cocoa powder
- Stir in the eggs – gently
- Stir in melted chocolate
- Pour over the oreo crust and cook until the center jiggles very slightly
- Cool, then chill in the refrigerator
- Prepare the Coconut Pecan Frosting
- Top the cheesecake
- Prepare the ganache, chill slightly, then drizzle over the cake
- Top with chocolate shavings
Oh, my friends. This cheesecake is truly magical. The oohs and ahhs could be heard for miles as I shared this with my neighbors.
Well, technically the “oohs and ahhs” were my phone blowing up with text messages saying things like,
- “You are the Master of Chocolate”
- “My diet hates you, my mouth loves you”
- “I just got my Instant Pot out of the box. I need this recipe now!”
I think we all owe my mom a big thanks for this baby.
Thank you mama for being a solo parent that showed your 6 kids what hard work and a perfectionist's eye could create. Thank you for being our rock even when it was tiring, for expecting more of us, and always, always being there to listen, guide, and direct us down the best paths. Life hasn't been easy for you, but you've created a legacy that will praise your name for many, many years.
Oh, and thanks for insisting on German Chocolate Cake for your birthday every single year even though the majority of us gagged over the frosting. The world wouldn’t know this German Chocolate Cheesecake without you.
Enjoy this cake everyone! Make it for someone you love and tell them it was inspired by a warrior.
WHAT IS GERMAN CHOCOLATE CHEESECAKE? IS IT ACTUALLY GERMAN?
All my research says that's a big “NO.” This cake did not originate in Germany. The short version of the story is that an English-American named Samuel German created a dark baking chocolate for the Baker's Chocolate Company. Later, a recipe for German's Chocolate Cake (notice the possessive form of German's) appeared in The Dallas Morning News in 1957 and made “German's Chocolate” very popular.
The cake is now known as German Chocolate Cake, making it appear that it may have some German origin. If you'd like the full details, you can read more about it here.
COCONUT PECAN FROSTING – THE BEST RECIPE!
I never thought there was one thing wrong with the tub of Betty Crocker Coconut Pecan Frosting until I made the homemade version. Oh my goodness, use that canned stuff to hang wallpaper and make the good stuff RIGHT NOW!
My wonderful mother in law is an incredible cook and I've learned some amazing recipes from eating at her dinner table. The frosting recipe below comes straight from her kitchen and you are going to be shocked at how simple and amazing it is. Don't skimp here!
HOW TO MAKE CHOCOLATE GANACHE
A ganache is an easy way to take a dessert to a higher level and it's literally 2 ingredients: chopped chocolate or chocolate chips and heavy cream. That's it!
Put your chocolate in a bowl, heat the cream in the microwave or on the stovetop, pour it over the chocolate, wait a few minutes, then whisk until shiny and smooth.
I like to chill mine a bit for this German Chocolate Cheesecake so it doesn't run everywhere, but for other cakes, that smooth layer of ganache over the top and dripping down the sides is the exact effect you're going for. In that case, you want it a bit more runny.
MORE INSTANT POT CHEESECAKES TO ENJOY
- Caramel Apple Cheesecake
- Funfetti Cheesecake
- White Chocolate Lemon Cheesecake
- Triple Chocolate Cheesecake
- Blue Cheese Cheesecake (Savory!)
TOOLS USED TO MAKE INSTANT POT GERMAN CHOCOLATE CHEESECAKEPrint
Instant Pot German Chocolate Cheesecake
Sweet chocolate cheesecake topped with coconut pecan frosting and drizzled with a dark chocolate ganache, this Instant Pot German Chocolate Cheesecake is a shining star in the cheesecake world!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Pressure Cooker
- Cuisine: American
For the Crust
- 1 cup chocolate wafer cookie crumbs
- 2 tablespoons butter, melted
For the Cheesecake Filling
- 2 (8 ounce) packages of cream cheese at room temperature
- 1/2 cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 2 large eggs, room temperature
- 6 oz German or bittersweet chocolate, melted and cooled until just slightly warm
For the Coconut Pecan Frosting
- 2 egg yolks
- ½ cup sugar
- ½ cup evaporated milk
- ¼ cup butter
- 1 teaspoon vanilla
- ⅔ cup flaked coconut
- ½ cup chopped pecans
For the Chocolate Ganache
- ½ cup heavy cream
- ¾ cup semi sweet chocolate chips
- Spray a 7 inch spring form pan with nonstick cooking spray. Optional: Line the bottom of the pan with parchment paper for easy removal of the cake once it’s done.
- Stir cookie crumbs and melted butter together and press evenly across the bottom and one third of the way up the sides of the pan. Place in the freezer to set while you make the cheesecake filling.
- To make cheesecake filling: Cream the cream cheese with a handheld mixer on low speed until very smooth, scrape the bowl and mix again.
- Add sugar, salt, vanilla, and cocoa powder; mix until smooth, scraping the sides at least once to make sure everything is well incorporated.
- Add eggs, use hand mixer to barely combine, about 5 seconds, then stir in the rest of the way with a spatula.
- Finally, add the melted and cooled chocolate and use a spatula to mix just until incorporated.
- Remove the pan from the freezer and fill with the chocolate mixture.
- Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.
- Carefully lower the prepared pan onto the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 35 minutes.
- When pressure cooking is complete, use a 10-minute natural release and then release any remaining pressure.
- Remove pan from pressure cooker and let cool to room temperature.
- Slowly remove the springform ring, being careful not to break the crust (I remove the ring because it allows the crust to dry out and be more crisp instead of soft. You can leave it on while it chills if you prefer)
- Place cheesecake in the refrigerator for at least 4 hours to chill all the way through.
- Once the cheesecake is cooled, prepare the Coconut Pecan Frosting by combining egg yolks, sugar, milk, butter and vanilla in a small saucepan. Cook and stir constantly over medium heat until thickened, about 5 minutes.
- Remove from heat, add coconut and pecans, stir vigorously until well incorporated and silky.
- Top cheesecake with Coconut Pecan Frosting. Return cheesecake to fridge.
- To make Chocolate Ganache, place chocolate chips in a small, heat safe bowl and set aside.
- Pour heavy cream into a small saucepan over medium heat and bring to a light simmer. Pour hot cream over the chocolate chips and cover.
- After 3 minutes, uncover and whisk the chocolate mixture vigorously until smooth and shiny.
- Let cool to thicken slightly, then drizzle over the Coconut Pecan Frosting. Can be served immediately or chilled a bit longer to set the ganache. This cake is also delicious made one day in advance.
- For best flavor and texture let it sit at room temperature for about an hour before serving.
- Cheesecake always tastes better the second day, plan ahead if possible
- This cake tastes best after sitting at room temperature for at least an hour so the frosting and ganache can soften a bit
- Always use room temperature eggs and cream cheese for a smooth cream cheese filling
- It's important not to incorporate a lot of air into the batter when you stir in the eggs. Overbeaten eggs cause the batter to overflow while cooking
- There will be plenty of ganache, use extra to dip strawberries