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Instant Pot Chocolate Cheesecake
Instant Pot Chocolate Cheesecake
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Prep Time:
25 minutes
Cook Time:
63 minutes
Total Time:
528 minutes
Instant Pot Chocolate Cheesecake with Cherry Glaze: Decadent and easy treat.
Ingredients:
  • 2 (4.8 ounce) packages graham crackers, crushed
  • 5 tablespoons butter
  • 1 pinch kosher salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 0.75 cup white sugar
  • 2 teaspoons vanilla extract
  • 0.25 cup heavy whipping cream
  • 1 (8 ounce) package semisweet chocolate chips
  • 2 tablespoons all-purpose flour
  • 1 (12 ounce) package frozen sweet cherries
  • 2 tablespoons apricot jam
  • 2 tablespoons white sugar
  • 1 tablespoon water
  • 1 tablespoon cornstarch
Instructions:
  • Line an 8-inch springform pan with aluminum foil, ensuring the bottom and sides are completely covered.
  • In a bowl, thoroughly blend graham cracker crumbs, butter, and salt. Press the mixture firmly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze the crust until firm, 10 to 15 minutes.
  • In a bowl, use an electric mixer to blend cream cheese, Neufchatel cheese, and 3/4 cup sugar until creamy, about 4 minutes. Add eggs one at a time, followed by vanilla, then mix in heavy cream.
  • Melt chocolate chips in the microwave in 15-second intervals, stirring after each, until melted (1 to 2 minutes total). Beat the melted chocolate into the cream cheese mixture, then gently fold in the flour.
  • Drizzle the luscious chocolate cream cheese mixture over the chilled crust, then seal it snugly with aluminum foil.
  • 1. Add 1 1/2 cups of water to the electric pressure cooker, like an Instant Pot. Place the steam rack in the pot, then set the springform pan on top. Close and lock the lid, and set the timer for 45 minutes on high pressure following the manufacturer's guidelines, around 10 to 15 minutes.
  • Allow the pressure to release naturally as per manufacturer's instructions for 10 to 12 minutes. Let the cheesecake cool to room temperature, approximately 1 hour.
  • In a saucepan over medium heat, let the cherries, apricot jam, and 2 tablespoons sugar mingle together until the cherries are warm and start to release their juices, about 5 to 7 minutes.
  • In a small bowl, combine water and cornstarch until smooth. Stir the mixture into the cherries until thick and glossy, for 2 to 3 minutes. Remove from heat and let the glaze cool to room temperature.
  • Drizzle the glaze over the cheesecake and chill until set, ideally for 6 hours or overnight. Once ready, release the springform ring and place the cheesecake on a serving platter.

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