Instant Pot Chocolate Chip Cheesecake Food

INSTANT POT® CHOCOLATE CHEESECAKE

Instant Pot® Chocolate Cheesecake image

Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!

Provided by Suruchi K

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 8h48m

Yield 10

Number Of Ingredients 16

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
¾ cup white sugar
2 eggs
2 teaspoons vanilla extract
¼ 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

Steps:

Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot®). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

Nutrition Facts : Calories 567.8 calories, Carbohydrate 64.8 g, Cholesterol 102.3 mg, Fat 32 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 18 g, Sodium 419.7 mg, Sugar 46.2 g

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INSTANT POT CHEESECAKE - THE SOUL FOOD POT

Instant Pot cheesecake filling instructions . 1. In a medium bowl, combine the cream cheese, reduced-fat cream cheese, and 2/3 cup of the sugar. 2. Mix the ingredients on medium speed until the ingredients become light and fluffy, stopping periodically to scrape the sides of the bowl with a spatula. 3. Reduce the mixer speed to low and add the eggs, one at a time, followed by the …
From thesoulfoodpot.com

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