Instant Pot Chocolate Chip Cheesecake

The Instant Pot is great for soups and dinners, but did you know it can also make amazing desserts? This Instant Pot chocolate chip cheesecake is a perfect example. With its smooth, creamy filling and bursts of chocolate chips, paired with a crunchy graham cracker crust, this dessert uses the Instant Pot to create a perfectly moist and evenly cooked cheesecake every time, making it easier than traditional baking. This hassle-free recipe is ideal for any celebration or when you just want to treat yourself to something special, and it shows just how versatile your Instant Pot can be.

Ingredients for Instant Pot Cheesecake

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• Graham cracker crumbs: The sweet and slightly crunchy base for the cheesecake uses graham crackers crumbs. 
• Brown sugar: Add a hint of caramel-like sweetness to the crust using brown sugar.
• Salt: A dash of salt is added to the crust mixture to enhance the flavor and balance the sweetness of the cheesecake.
• Butter: Using unsalted butter allows for better control over the salt content, resulting in a perfectly balanced taste.
• Cream cheese: Opt for one of the best cream cheeses since the filling is the most essential part of the cheesecake.
• White sugar: Granulated sugar is blended with cream cheese to sweeten the cheesecake filling.
• Vanilla extract: This cheesecake relies on vanilla for its flavor, so make sure you are using one of the best vanilla extract brands. 
• Eggs: Room-temperature eggs help bind the ingredients in the filling. 
• Semisweet chocolate chips: Miniature semisweet chocolate chips add delightful bursts of rich, chocolatey goodness throughout the cheesecake. 

Directions   

Step 1: Make the crust

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Place a trivet insert and 1 cup water in a 6-quart electric pressure cooker. Line the bottom of a greased 6-inch springform pan with parchment paper. Mix the cracker crumbs, brown sugar and salt in a small bowl. Stir in the butter. Press the crust onto the bottom of the prepared pan. Freeze while preparing the filling.

Step 2: Make the filling 

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In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add the eggs and beat on low speed just until blended. Fold in the chocolate chips and pour the filling over the crust. Cover the springform pan with a paper towel and foil. Fold an 18×12-inch piece of foil lengthwise into thirds, making a sling. Use a sling to lower the pan onto the trivet.

Step 3: Cook the cheesecake

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Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using a foil sling, carefully remove the cheesecake from the springform pan. Uncover and cool on a wire rack for 10 minutes. With a knife, loosen the edge of the cheesecake from the pan. Cool it for one hour longer. 

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Recipe Variations

• Use a different crust: There’s a world of other crumb crust ingredients to experiment with, like Oreos, ice cream cones and even cereal.
• Swap the cheese: Cream cheese isn’t the only cheese you can use in this recipe! Keep the ricotta as is, but try swapping the cream cheese with mascarpone; the result will be divine.
• Top it with fruit: Top the cheesecake with fresh berries, sliced peaches or a drizzle of fruit compote for added flavor.

How to Store Instant Pot Cheesecake

To store your Instant Pot chocolate chip cheesecake, make sure it has completely cooled and set by refrigerating it overnight. Once fully chilled, cover the cheesecake tightly with plastic wrap or aluminum foil to prevent it from absorbing any odors from the refrigerator. Alternatively, you can store it in an airtight container. Properly stored, the cheesecake will remain fresh and delicious for up to five days in the refrigerator. 

Can you freeze Instant Pot Cheesecake? 

Yes, you can freeze Instant Pot chocolate chip cheesecake. To protect the chilled cheesecake from freezer burn, wrap it tightly in plastic wrap and aluminum foil. Place the wrapped cheesecake in an airtight container or a large freezer bag for added protection. The cheesecake can be frozen for up to two months. When you’re ready to serve, thaw it in the refrigerator overnight before slicing and enjoying.

Instant Pot Cheesecake Tips

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H3: Can you use reduced-fat cream cheese in this recipe?

Full-fat cream cheese lends an added richness to the filling that’s hard to replicate. However, you can use reduced-fat cream cheese, like Neufchatel cheese, but the texture may be slightly less rich and creamy than that of full-fat cream cheese.

How can you make sure your cheesecake is creamy?

It’s especially important to make sure that the cream cheese is fully softened and the sour cream and eggs are at room temperature before you begin making the filling. If any of the ingredients are cold, you run the risk of creating lumps in the cream cheese.

How can you prevent your cheesecake from cracking?

While room temperature ingredients lend themselves to a creamy cheesecake, they also help make sure your cheesecake doesn’t crack. Cold ingredients take longer to beat and incorporate into the filling, which means you’ll probably overbeat the mixture and lead to cracks in your cheesecake.