Instant Pot Chocolate Cherry Cheesecake Recipes

INSTANT POT® CHOCOLATE CHERRY CHEESECAKE

Instant Pot® Chocolate Cherry Cheesecake image

This decadent chocolate cherry cheesecake is made extra creamy by using Greek yogurt. The crust is prebaked and the cheesecake is then steamed in the Instant Pot®.

Provided by thedailygourmet

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 9h40m

Yield 8

Number Of Ingredients 11

Ingredients

6 ounces chocolate cookie crumbs
cooking spray
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
2 eggs
⅔ cup white sugar
½ cup vanilla and honey Greek yogurt, at room temperature
2 tablespoons cornstarch
1 tablespoon black onyx cocoa powder (from Savory Spice Shop®)
¼ cup miniature semisweet chocolate chips
½ cup morello cherries, sliced in half and drained

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 41 g, Cholesterol 117.3 mg, Fat 28.9 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 16.7 g, Sodium 332.1 mg, Sugar 27.6 g

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

INSTANT POT CHOCOLATE CHIP CHEESECAKE

Instant Pot Chocolate Chip Cheesecake image

I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use MINI chocolate chips. If you use regular size chips, they will sink to the bottom. -Michele Kusma, Columbus, OH

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 cup graham cracker crumbs
1 tablespoon brown sugar
Dash salt
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup miniature semisweet chocolate chips

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.

Nutrition Facts : Calories 416 calories, Fat 30g fat (17g saturated fat), Cholesterol 115mg cholesterol, Sodium 274mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

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