Marshmallow S’Mores Cheesecake


  • 1 1/2 cups water
  • baking spray
  • 1 1/4 cups graham cracker crumbs
  • 5 tbsp butter
  • 1 lb regular or low-fat cream cheese
  • 3 tbsp granulated white sugar
  • 2 tbsp light brown sugar
  • 2 large eggs
  • 1 cup plus 2 tablespoons heavy cream
  • 8 oz bittersweet chocolate
  • 2 tbsp unsweetened cocoa powder
  • 6 oz semisweet chocolate
  • marshmallow ice-cream topping
  • graham crackers
  • 7-inch-across, round, high-sided, pressure-safe springform pan
  • pressure-safe rack or trivet
  • handheld electric mixer
  • Pour the water into the insert set in a 6- or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Generously coat the inside of a 7-inch-across, round, high-sided, pressure-safe springform pan with baking spray.
  • Stir the graham cracker crumbs and melted butter in a small bowl until uniform. Pour this mixture into the prepared pan. Spread and lightly pack it into an even crust that extends halfway up the sides of the pan.
  • Using an electric mixer at medium speed, beat the cream cheese, white sugar, and brown sugar in a medium bowl until light and fluffy, scraping down the inside of the bowl occasionally. This can take up to 5 minutes. Beat in the eggs one at a time, then beat in the 2 tablespoons cream until smooth. Add the melted bittersweet chocolate and cocoa powder. Beat until uniform.
  • Turn off and remove the beaters. Pour and scrape every drop of batter into the crust-lined pan. Do not cover. Set the pan on the rack or trivet and lock the lid onto the pot.
  • Set PRESSURE COOK or MANUAL on HIGH pressure. Set time for 25 minutes with the KEEP WARM setting off.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts (and/or the foil sling) to transfer the (hot!) pan to a nearby wire rack. Cool to room temperature, about 1 hour. Either continue on with the next step or cover the cheesecake in the pan and refrigerate for up to 48 hours.
  • As the cheesecake cools, make the ganache topping. Pour the remaining 1 cup cream into a small saucepan and set over medium-low heat. Warm until the cream steams a bit. Meanwhile, put the semisweet chocolate in a medium bowl. Pour the warmed cream over the chocolate and stir until smooth. Cool to become a spreadable frosting, about 1 hour.
  • To serve, unlatch the ring side of the pan and remove the ring. Spread the ganache topping evenly over the cooled cheesecake. Cut the cheesecake into wedges. Set these on serving plates and dollop each with marshmallow ice-cream topping. Garnish the servings with graham crackers set on top or even poked into the slices.
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