Instant Pot Chocolate Chip Cheesecake Recipe
Description
This Instant Pot Chocolate Chip Cheesecake is an easy-to-make and delicious dessert that’s perfect for any occasion. It’s made with a creamy, rich cream cheese filling and a crunchy chocolate chip cookie crust. The end result is a decadent cheesecake that’s sweet, creamy, and sure to be a hit. Plus, this recipe is made in the Instant Pot, so it’s relatively quick and easy to make.
Prep Time
It will take about 20 minutes to prepare the ingredients for this Instant Pot Chocolate Chip Cheesecake. You will need to mix together the ingredients for the cookie crust and then prepare the cream cheese filling. Once everything is mixed, you can assemble the cheesecake.
Cook Time
This Instant Pot Chocolate Chip Cheesecake will take about 40 minutes to cook in the Instant Pot. This includes the time it takes for the Instant Pot to come to pressure and for the cheesecake to cook. You will also need to allow the cheesecake to cool in the refrigerator for a few hours before serving.
Ingredients
For the Cookie Crust:
- 1 ½ cups chocolate chip cookie crumbs
- 3 tablespoons melted butter
For the Cream Cheese Filling:
- 2 8-ounce packages cream cheese, softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup semi-sweet chocolate chips
Instructions
1. Start by preparing the cookie crust. In a medium bowl, combine the cookie crumbs and melted butter. Stir until everything is combined.
2. Grease a 7-inch springform pan with cooking spray and pour in the cookie crust mixture. Press the crust evenly into the bottom and up the sides of the pan. Set aside.
3. In a large bowl, beat the cream cheese with a hand mixer until it’s smooth and creamy. Add the sugar and vanilla extract and mix until everything is combined.
4. Add the eggs one at a time, mixing well after each addition. Finally, stir in the chocolate chips.
5. Pour the cream cheese mixture into the prepared springform pan. Cover the pan with aluminum foil.
6. Add 1 cup of water to the Instant Pot and place a steamer rack in the pot. Carefully place the springform pan on the steamer rack.
7. Secure the lid on the Instant Pot and cook on High Pressure for 40 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
8. Carefully remove the pan from the Instant Pot and allow the cheesecake to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 3 hours before serving.
Equipment
To make this Instant Pot Chocolate Chip Cheesecake, you will need a few pieces of equipment. You will need a 7-inch springform pan, a medium bowl, a large bowl, a hand mixer, and an Instant Pot.
Notes
It’s important to make sure that the cream cheese is softened before you start making the cheesecake. If the cream cheese is too cold, it won’t mix properly and will ruin the texture of the cheesecake.
Nutrition: Per Serving
This Instant Pot Chocolate Chip Cheesecake contains about 500 calories per serving. It is high in fat and sugar, and should be enjoyed in moderation.
Recipe Tips
To make this recipe even more delicious, try adding some chopped nuts to the cookie crust. You can also drizzle some melted chocolate over the top of the cheesecake for a fancy presentation. If you want to add a bit of crunch, try sprinkling some chopped pretzels over the top.
This Instant Pot Chocolate Chip Cheesecake is sure to be a hit with your family and friends. It’s rich, creamy, and full of chocolatey goodness. Plus, it’s made in the Instant Pot, so it’s relatively quick and easy to make. Give this delicious recipe a try, and you won’t be disappointed!
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