Chocolate Cheesecake

By: Instant Pot Recipe Collection Cookbook

Chocolate Cheesecake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 8 servings, butter, chocolate crème filled sandwich cookies, contributed, cook 47 min, cream cheese, dessert, easy, eggs, fresh raspberries, instant coffee granules, Instant Pot Recipe Collection Cookbook, modern, prep 20 min, pressure cook, raspberry jam, semisweet chocolate chips, sugar, vanilla, whipped cream, whipping cream

prep icon Prep Time
20 min
cook icon Cook Time
47 min

serving icon Servings
8 servings
Ingredients
  • 22 chocolate crème filled sandwich cookies
  • 1/4 cup butter
  • 1/4 cup raspberry jam
  • 3 tbsp whipping cream
  • 1 tsp instant coffee granules
  • 1/4 cup semisweet chocolate chips
  • 12 ounces cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp Vanilla
  • WHIPPED CREAM
  • fresh raspberries
Instructions
  • Wrap outside of 7 inch springform pan with heavy-duty foil. Place cookies in food processor; process until finely ground. With motor running, drizzle in butter; process until well blended. Press mixture firmly onto bottom of prepared pan. Spread jam over crust. Refrigerate while preparing filling.
  • Heat cream and coffee granules, if desired, in small saucepan until bubbles form around edge of pan. Remove from heat; add chocolate and let stand 2 minutes. Stir until well blended and smooth. Cool slightly.
  • Beat cream cheese in large bowl with electric mixer at medium-high speed until smooth. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate mixture; beat at low speed just until blended. Spread in prepared crust. (Pan should not be filled higher than 1/2 inch from top.) Cover pan tightly foil.
  • Pour 1 cup of water into Instant Pot®. Place pan on rack; lower rack into pot. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at highpressure 45 minutes.
  • When cooking is complete, press Cancel and use quick release. Remove pan from pot. Remove foil; cool 1 hour. Run thin knife around edge of cheesecake to loosen (do not remove side of pan). Refrigerate 2 to 3 hoursor overnight.
  • Remove side of pan. Garnish with whipped cream and raspberries.
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