Skip to main content New this month
Get the Allrecipes magazine

Instant Pot® Chocolate Cheesecake

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!"
Added to shopping list. Go to shopping list.

Ingredients

8 h 48 m servings 568 cals
Original recipe yields 10 servings (1 8-inch cheesecake)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
  2. Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
  3. Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
  4. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
  5. Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
  6. Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot(R)). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
  7. Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
  8. Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
  9. Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
  10. Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

Footnotes

  • Cook's Notes:
  • Substitute evaporated milk for the cream if desired.
  • I couldn't get the trivet to fit, so I used a small metal bowl upside down inside the pot as a "support" for the springform pan. Worked great!

Nutrition Facts


Per Serving: 568 calories; 32 g fat; 64.8 g carbohydrates; 9.4 g protein; 102 mg cholesterol; 420 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0