Instant Pot® Chocolate Cheesecake

A luscious chocolate cheesecake is topped with a sweet cherry glaze in this easy recipe for a dessert you can make in your Instant Pot®.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 3 mins
• Total Time: 1 hr 28 mins
• Calories: 568 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 2 tablespoons white sugar
• ¾ cup white sugar
• 2 tablespoons all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon water
• ¼ cup heavy whipping cream
• 1 tablespoon cornstarch
• 5 tablespoons butter
• 2 tablespoons apricot jam
• 1 pinch kosher salt
• 1 (8 ounce) package Neufchatel cheese, softened
• 1 (8 ounce) package semisweet chocolate chips
• 2 (4.8 ounce) packages graham crackers, crushed
• 1 (12 ounce) package frozen sweet cherries

Recipe Instructions

Step 1

Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.

Step 6

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.

Step 7

Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.

Step 8

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.

Step 9

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.

Step 10

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.