Recipe: Instant Pot Chocolate Cheesecake

Ingredients

Prepare a 7 or 8 inch cheesecake pan by spraying it with baking spray and optionally lining the bottom with parchment paper.
Add 1½ cups of water to the inner liner of the pressure cooker and place the trivet inside.
Create a sling from aluminum foil to help lift the cheesecake in and out of the pot.
For the crust, scrape the filling from the cookies and process them into fine crumbs with sugar and melted butter. Press the mixture into the prepared pan and freeze to firm up.
For the filling, blend cream cheese, sugar, and vanilla until smooth. Melt chocolate chips with heavy cream in the microwave, then mix with the cream cheese mixture along with espresso powder and cocoa powder. Finally, add the eggs and blend until just combined.
Pour the cheesecake filling into the chilled crust, cover with a paper towel and foil, and place the sling under the pan.
Cook in the pressure cooker on high for 40 minutes, then allow natural pressure release for 20 minutes before manually releasing the remaining pressure.
Carefully remove the cheesecake from the pot and let it cool for an hour before refrigerating for at least 4 hours, preferably overnight.
Optionally, top with chocolate, caramel sauce, whipped cream, or fruit before serving.

Servings

8 servings

Calories

459

Total fat

35g

Total carbohydrates

33g

Total protein

Sodium

300mg

Cholesterol

80mg