If you don’t have any homemade sauce, you may substitute your favorite canned sauce, and you can even use your family’s meatball recipe. You can modify the recipe to your liking.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 8-inch cheesecake |
Ingredients
- ½ cup chocolate cookie crumbs
- 1 pinch ground cinnamon
- 8 (1 ounce) squares semisweet chocolate
- 1 tablespoon butter
- 2 (8 ounce) packages cream cheese, softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ⅔ cup white sugar
- 2 eggs, beaten
- 1 ½ tablespoons unsweetened cocoa powder
- 1 ½ cups water
Instructions
- Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
- Melt chocolate and butter together and set aside.
- With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
- Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
- Remove cheesecake from pan, and refrigerate for 8 hours before serving.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 21 g |
| Sodium | 197 mg |
| Sugars | 26 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious!! Everyone loved it!! Will definitely make it again.
This recipe is absolutely amazing! It is especially good with caramel over the top. I used crushed Oreos for the crust and cooked mine in the oven at 375 degrees for 35 minutes. Just until it didn’t jiggle when tapped and don’t forget the water bath. It is now our favorite cheesecake. So good!
I did not make any changes!! This needs to be made the day before so it will set properly. When it’s first done it seems like it’s not cooked but it will set up!
This is everything to me. On holidays, the first thing everyone goes for is the cheesecake I made! It was so good, I had to make three more! Best dessert ever!!!!!!!!!!!!
I made this recipe in my instant pot and it was delicious. I have a couple of suggestions though. I made it in an 8-inch springform pan I would suggest that you put a parchment round in the bottom of the pan to make it easier to get the pie out of the pan. I used parchment paper on top rather than wax paper also. the crust does need some butter with the cookie crumbs and I believe it needs a little bit more than a half a cup, next time I’m going to try 3/4 cup of crumbs.
This was really good, and I’m so pleased that I could make it in my Instant Pot. I took it to an afternoon get together and there wasn’t a single complaint, just many Ummm, yummy, and delicious. I’ll make this again many times.
Is the cooking directions the same for the instant pot
I made this in an Instant Pot, and it’s SO good. The only change that I made was to sub unsweetened chocolate for some of the semisweet, because I generally like desserts less sweet. It turned out perfect, and I’ll definitely make it again as soon as I get out of this carb coma.
Fantastic recipe! I make all my cheesecakes in the pressure cooker. I was concerned about all the ingredients fitting, as there’s the 8 oz of whipping cream. But they fit and it was a decadently rich chocolate cake with a creamy mousse cheesecake! I used oreos for my crust and didn’t need butter for the crust. I also own a mini bundt pan for the pressure cooker, & make lots of desserts with it!
I was surprised the crust didn’t call for melted butter. Forgot to grease the pan, so tough getting it out- don’t skip that! Used 1 ounce of semisweet chips, and the color was lighter than the posted picture. Still delicious though! I made this in an 8 inch pan in the Instant Pot, and 45 minutes was perfect.
I have made this cheese cake many times. It’s always the top hit at dinner parties and holiday dinners. After learning a few tips, my success rate is always 100%. I usually cut it into small slices and serve it topped with a red raspberry sauce. My guests just love it and can’t believe it was “baked” in my pressure cooker. One thing that I’ve learned was to prepare mix only after ingredients have reached room temperature. Love this recipe!! Rick H
this was a absolutley fabulous recipe. it was so good i had to take it to my friends at school!!! they loved it too! however i baked my cheesecake in a 375 degree oven for until it wasnt giggly in the middle. then i put it in the fridge for a few hours and it was perfect!!!!
This is just what you want when you are making a chocolate mousse cheesecake, delicious!
Wasn’t kidding about needing to wait overnight for it to set. It’s delicious the next day. I don’t know if a pressure cooker is the best idea for cheesecake, but this is the only one I’ve ever made and it came out great.
This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!!