Instant Pot Cheesecake with Chocolate Chips

Since starting to cook with an Instant Pot, we have become big fan of using the pressure cooker to make desserts. We assumed that, based on the even cooking offered using this method, that the Instant Pot would be the perfect vehicle for making cheesecake. Turns out, that is exactly right.

This recipe is a triple chocolate delight. Starting with the chocolate cookie crumb crust, enhanced by the additional of large quality chocolate chips and taken straight over the top with a shiny chocolate glaze.

It’s a beautiful cake, perfect for a special occasion or just to give the people around you a little sweet bite to show them how special they are to you. 

Best yet, it’s really easy to make.

Don’t forget to add the recipe to your collection on Pinterest or bookmark it for later!

You can serve the cake with or without the chocolate glaze (but try it with, it’s really delicious and again, easy to make). 

Here are some additional Instant Pot recipes you might enjoy:

 

Yield: 6 Slices

Instant Pot Cheesecake with Chocolate Chips

Instant Pot Cheesecake

Triple Chocolate Instant Pot Cheesecake with Chocolate Cookie Crumb Crust, Chocolate Chips and Chocolate Glaze

Ingredients

  • 12 Oreo-Style Cookies
  • 2 Tablespoons Butter, Melted
  • 16 Ounces Block Cream Cheese, Room Temperature
  • 1/2 Cup Sugar
  • 2 Eggs (Room Temperature)
  • 1/4 Cup All-Purpose Flour
  • 4 Tablespoons Heavy Cream or Crema, Room Temperature
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • Zest of 1/2 Lemon

Instructions

Finely crush the cookies (we use a food processor but you can do this by hand)

Place the crumbs into a bowl and add the melted butter.

Mix the crumbs and butter together.

Add to the middle of a 7" Springform pan. Press the mixture into the bottom and 1/2 way up the sides of the pan.

Place the pan in the freezer for 15 minutes while preparing the cake batter.

Add the cream cheese to a medium sized bowl.

Use a hand mixer to beat the cream cheese for approximately 30 seconds.

Add the sugar and combine using the hand mixer.

Add the cream, flour, vanilla and salt and mix until combined.

Add the eggs one at a time, and mix until combined.

Fold in the Lemon Zest.

Add the batter to the center of the springform pan.

Sprinkle with the chocolate chips.

Lift the pan and tap firmly against the surface of the counter. This will allow trapped air to be released and will help the chips settle into the batter.

Cover the pan with tin foil.

If you don't have a trivet with handles, fashion one by folding a 20" piece of tin foil over four times to make a long sling. Place the sling under the trivet.

Put 1 1/2 cups of water into the Instant Pot.

Gently place the cake in the pot. Seal and top, and make sure that the venting knob is set to "Sealing."

Set the pot to "High" or "Manual" and the timer to 35 minutes.

Once the cooking time is complete, allow the pot to naturally release for 10 minutes.

Once the steam is released, gently remove the cake.

Remove the foil and allow the cake to cool to room temperature.

Once at room temperature, cover and place in the refrigerator for a minimum of 8 hours.

If you are opting to glaze the cake (see recipe below), refrigerate the cake for minimally 30 minutes before applying the glaze . The glaze can also be served as a warm topping just before serving.

When ready to serve, gently release the springform pan sides.

Slice and serve.

You have a few options with applying the chocolate glaze. The first option is to apply it to the top of the cheesecake before you take it out of the springform pan. Then place it in the refrigerator for about 30 minutes before serving. 

Easy Chocolate Chip Glaze

 

The second option is to wait to apply the glaze just before serving. That way you will have warm oozy chocolate drizzled down the sides of the cake. Note: If you plan to serve the glaze this way, you may need to add another tablespoon of cream so that it will drizzle down the sides of the cake.

Yield: Glaze for 7 inch Cake

Easy Chocolate Glaze

Easy Chocolate Glaze

Easy Chocolate Glaze with Semi-sweet Chocolate Chips

Ingredients

  • 3 Ounces Semi-sweet Chocolate Chips*
  • 1 Tablespoons Butter (room temperature)
  • 2 Tablespoons+ Heavy Cream or Crema
  • 1/2 Teaspoon Vanilla
  • Pinch Salt

Instructions

  1. Add the Chocolate Chips to a microwave safe bowl**
  2. Set the timer for 2 minutes. Check the chocolate about every 20 seconds, stirring each time.
  3. When the chocolate is fully melted remove from the oven. Take care not to allow the chips cook too long and burn.
  4. Add the butter and whisk together.
  5. Add the salt and vanilla and whisk until fully combined.
  6. Add the cream one tablespoon at a time.
  7. Spread over the top of the cake, starting at the center and working your way in a swirl pattern until you reach the edge of the cake. (Note: The cake should be cooked before applying the glaze).
  8. Return the cake to the refrigerator for a minimum of 30 minutes before serving.
  9. If using the glaze as a warm topping to drizzle on the cake just before serving, add additional cream in small amounts until it is just thin enough to drip off of a spoon.

Notes

*Use high quality chocolate chips for this recipe. Chips contain cocoa but also wax which allows it to retain its shape during baking and harden when it cools. The lower the quality of the chip, the lower the cocoa content and thus less rich chocolatey flavor.

**This recipe can also be made using a double boiler to melt the chips.