Rating: 4.87 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.

Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
1 day
total:
1 day
Servings:
10
Yield:
1 8-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.

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  • Melt chocolate and butter together and set aside.

  • With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.

  • Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.

  • Remove cheesecake from pan, and refrigerate for 8 hours before serving.

Nutrition Facts

454 calories; protein 7.3g; carbohydrates 32.7g; fat 34.7g; cholesterol 122.3mg; sodium 196.5mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
11/03/2003
This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!! Read More
(60)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/03/2003
This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!! Read More
(60)
Rating: 5 stars
12/21/2009
this was a absolutley fabulous recipe. it was so good i had to take it to my friends at school!!! they loved it too! however i baked my cheesecake in a 375 degree oven for until it wasnt giggly in the middle. then i put it in the fridge for a few hours and it was perfect!!!! Read More
(43)
Rating: 5 stars
04/17/2006
Wasn't kidding about needing to wait overnight for it to set. It's delicious the next day. I don't know if a pressure cooker is the best idea for cheesecake but this is the only one I've ever made and it came out great. Read More
(22)
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Rating: 5 stars
11/14/2006
This is just what you want when you are making a chocolate mousse cheesecake delicious! Read More
(14)
Rating: 5 stars
05/15/2014
I have made this cheese cake many times. It's always the top hit at dinner parties and holiday dinners. After learning a few tips my success rate is always 100%. I usually cut it into small slices and serve it topped with a red raspberry sauce. My guests just love it and can't believe it was "baked" in my pressure cooker. One thing that I've learned was to prepare mix only after ingredients have reached room temperature. Love this recipe!! Rick H Read More
(11)
Rating: 5 stars
03/03/2019
I made this recipe in my instant pot and it was delicious. I have a couple of suggestions though. I made it in an 8-inch springform pan I would suggest that you put a parchment round in the bottom of the pan to make it easier to get the pie out of the pan. I used parchment paper on top rather than wax paper also. the crust does need some butter with the cookie crumbs and I believe it needs a little bit more than a half a cup, next time I'm going to try 3/4 cup of crumbs. Read More
(6)
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Rating: 5 stars
03/25/2017
I made this in an Instant Pot and it's SO good. The only change that I made was to sub unsweetened chocolate for some of the semisweet because I generally like desserts less sweet. It turned out perfect and I'll definitely make it again as soon as I get out of this carb coma. Read More
(1)
Rating: 5 stars
05/31/2019
This is everything to me. On holidays the first thing everyone goes for is the cheesecake I made! It was so good I had to make three more! Best dessert ever!!!!!!!!!!!! Read More
Rating: 5 stars
11/13/2018
This was really good and I'm so pleased that I could make it in my Instant Pot. I took it to an afternoon get together and there wasn't a single complaint just many Ummm yummy and delicious. I'll make this again many times. Read More