Instant Pot Chocolate Chip Cheesecake

Instant Pot Chocolate Chip Cheesecake. Pressure cooker cheesecake with a layer of mini chocolate chips above and below the creamy cheesecake center.

I’ve been noodling around with the idea of a chocolate chip cheesecake, and was scanning Google Images for inspiration. I saw this picture from Nestle with two layers of chocolate chips - one on the top, one on the bottom - and immediately reached for my springform pans.

Now, of course I’m using my Instant Pot. Pressure Cooker Cheesecake is one of my go-to techniques. My pressure cooker cheesecake tricks:

1. You need a 6-inch to 7-inch cheesecake pan to fit in a standard 6-inch Instant Pot (I use this Nordic Ware Springform pan)
2. You need a baking rack with handles to lift the pan in and out of the Instant Pot (I use this silicone baking sling from Oxo, but you can make a sling by folding Aluminum Foil if you need to - see the recipe for details)
3. I don’t cover my cheesecake pan with foil while cooking. It slows down the cooking of the cheesecake. (The center of my cheesecakes were always a little bit runny). Yes, a little water gets on the top of the cheesecake, but not much, and a quick pat with the edge of a paper towel wicks away the liquid.
4. I add a little cornstarch to the cheesecake to help it firm up without curdling.
   

As for the chocolate chips - I like the two-layer effect, with chocolate above and below the creamy cheesecake center. It reminds me a bit of s’mores. I did have to be careful of cutting through the chips on the top of the cheesecake. They melt together in the heat of the cooker, so I carefully sawed through them to start my slices, then chopped down through the rest of the cheesecake.

Instant Pot Chocolate Chip Cheesecake

Instant Pot Chocolate Chip Cheesecake

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★★★★★

5 from 2 reviews

• Author: Mike Vrobel
• Total Time: 55 minutes
• Yield: 8 slices of cheesecake 1x

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Description

Instant Pot Chocolate Chip Cheesecake. Pressure cooker cheesecake with a layer of mini chocolate chips above and below the creamy cheesecake center.

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Ingredients

Scale 1x2x3x

Crust

• ¾ cup graham cracker crumbs
• 2 tablespoons melted butter
• ½ cup mini chocolate chips

Cheesecake

• 1 pound regular cream cheese, softened (2 (8-ounce) packages)
• ⅔ cup sugar
• 2 teaspoons corn starch
• ½ teaspoon vanilla extract
• ¼ cup sour cream
• 2 large eggs
• ½ cup mini chocolate chips

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Instructions

1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little. Spread ½ cup of mini chocolate chips over the crust in an even layer.
2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan. Spread the remaining ½ cup of chocolate chips over the top of the cheesecake.
3. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
4. Cool the cheesecake: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight.
5. Serve: Remove the springform from the cheesecake. Cut it into slices, carefully sawing through the top layer of chocolate chips before slicing down through the rest of the cheesecake. (I cut the cheesecake into eight pieces). Serve and enjoy.

Equipment

7-Inch Springform Pan

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Pressure Cooker Bakeware Sling

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6-Quart Pressure Cooker

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Notes

• I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to dab at any water on top of the cheesecake after cooking.

Tools

• 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
• 7-inch cheesecake pan (I like this springform pan from Nordic Ware)
• Rack (this silicone bakeware sling with handles is my favorite)

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Pressure Cooker
• Cuisine: American

Keywords: Instant Pot Chocolate Chip Cheesecake, Pressure Cooker Chocolate Chip Cheesecake

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Eggnog Cheesecake
Instant Pot Maple Cheesecake with Candied Walnuts
Instant Pot Lemon Cheesecake
My other Instant Pot Pressure Cooker Recipes

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