{"id":1782406,"date":"2022-06-21T19:00:23","date_gmt":"2022-06-21T19:01:25","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/instant-pot-chocolate-chip-cheesecake\/"},"modified":"2024-10-21T16:25:18","modified_gmt":"2024-10-21T21:25:18","slug":"instant-pot-chocolate-chip-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/instant-pot-chocolate-chip-cheesecake\/","title":{"rendered":"Instant Pot Chocolate Chip Cheesecake"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">The Instant Pot is great for soups and dinners, but did you know it can also make amazing desserts? This <\/span><span style=\"font-weight: 400;\">Instant Pot<\/span><span style=\"font-weight: 400;\"> 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.<\/span><\/p>\n<h2>Ingredients for Instant Pot Cheesecake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2024455 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Instant-Pot-Cheesecake_TOHD24_266909_LeticiaAlmeida_01-scaled-e1722867806937.jpg?fit=700%2C467\" alt=\"Ingredients for instant pot cheesecake on kitchen counter.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><b>Graham cracker crumbs: <\/b><span style=\"font-weight: 400;\">The sweet and slightly crunchy base for the cheesecake uses graham crackers crumbs.\u00a0<\/span><\/li>\n<li><b>Brown sugar: <\/b><span style=\"font-weight: 400;\">Add a hint of caramel-like sweetness to the crust using brown sugar.<\/span><\/li>\n<li><b>Salt: <\/b><span style=\"font-weight: 400;\">A dash of salt is added to the crust mixture to enhance the flavor and balance the sweetness of the cheesecake.<\/span><\/li>\n<li><b>Butter: <\/b><span style=\"font-weight: 400;\">Using unsalted butter allows for better control over the salt content, resulting in a perfectly balanced taste.<\/span><\/li>\n<li><b>Cream cheese: <\/b><span style=\"font-weight: 400;\">Opt for one of the <\/span><span style=\"font-weight: 400;\">best cream cheeses<\/span><span style=\"font-weight: 400;\"> since the filling is the most essential part of the cheesecake.<\/span><\/li>\n<li><b>White sugar: <\/b><span style=\"font-weight: 400;\">Granulated sugar is blended with cream cheese to sweeten the cheesecake filling.<\/span><\/li>\n<li><b>Vanilla extract: <\/b><span style=\"font-weight: 400;\">This cheesecake relies on vanilla for its flavor, so make sure you are using one of the<\/span> <span style=\"font-weight: 400;\">best vanilla extract brands.<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><b>Eggs: <\/b><span style=\"font-weight: 400;\">Room-temperature eggs<\/span> <span style=\"font-weight: 400;\">help bind the ingredients in the filling.\u00a0<\/span><\/li>\n<li><b>Semisweet chocolate chips: <\/b><span style=\"font-weight: 400;\">Miniature semisweet chocolate chips add delightful bursts of rich, chocolatey goodness throughout the cheesecake.\u00a0<\/span><\/li>\n<\/ul>\n<h2>Directions\u202f\u202f\u202f<b><br \/>\n<\/b><\/h2>\n<h3><b>Step 1: Make the crust<\/b><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2024456 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Instant-Pot-Cheesecake_TOHD24_266909_LeticiaAlmeida_02-scaled-e1722867963130.jpg?fit=683%2C467\" alt=\"Crust pressed into 6 inch springform pan.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<h3><b>Step 2: Make the filling\u00a0<\/b><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2024457 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Instant-Pot-Cheesecake_TOHD24_266909_LeticiaAlmeida_03-scaled-e1722868170385.jpg?fit=700%2C467\" alt=\"Filling of cheesecake prepared and ready to be put into the springform pan.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">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&#215;12-inch piece of foil lengthwise into thirds, making a sling. Use a sling to lower the pan onto the trivet.<\/span><\/p>\n<h3><strong>Step 3: Cook the cheesecake<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2024458 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Instant-Pot-Cheesecake_TOHD24_266909_LeticiaAlmeida_04-scaled-e1722868220294.jpg?fit=700%2C467\" alt=\"Cheesecake ready and cooling in wire rack.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2024463 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Instant-Pot-Cheesecake_TOHD24_266909_LeticiaAlmeida_09-scaled-e1722868405961.jpg?fit=700%2C467\" alt=\"Slice of cheesecake served on plates and full cheesecake next to it.\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><b>Use a different crust: <\/b><span style=\"font-weight: 400;\">There\u2019s a world of other <\/span><span style=\"font-weight: 400;\">crumb crust ingredients<\/span><span style=\"font-weight: 400;\"> to experiment with, like Oreos, ice cream cones and even cereal.<\/span><\/li>\n<li><b>Swap the cheese:<\/b><span style=\"font-weight: 400;\"> Cream cheese isn\u2019t 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.<\/span><\/li>\n<li><b>Top it with fruit:<\/b><span style=\"font-weight: 400;\"> Top the cheesecake with fresh berries, sliced peaches or a drizzle of <\/span><a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-hot-fruit-compote\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-hot-fruit-compote\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">fruit compote<\/span><\/a><span style=\"font-weight: 400;\"> for added flavor.<\/span><\/li>\n<\/ul>\n<h2>How to Store Instant Pot Cheesecake<\/h2>\n<p><span style=\"font-weight: 400;\">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.\u00a0<\/span><\/p>\n<h3><b>Can you freeze Instant Pot Cheesecake?\u00a0<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">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\u2019re ready to serve, thaw it in the refrigerator overnight before slicing and enjoying.<\/span><\/p>\n<h2>Instant Pot Cheesecake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2024462\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Instant-Pot-Cheesecake_TOHD24_266909_LeticiaAlmeida_08-scaled.jpg?fit=700%2C1024\" alt=\"Slice of cheesecake served on plates and full cheesecake next to it.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h3><b>H3: <\/b><b>Can you use reduced-fat cream cheese in this recipe?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Full-fat cream cheese lends an added richness to the filling that\u2019s 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.<\/span><\/p>\n<h3><b>How can you make sure your cheesecake is creamy?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">It\u2019s especially important to make sure that the <\/span><span style=\"font-weight: 400;\">cream cheese is fully softened <\/span><span style=\"font-weight: 400;\">and the sour cream and <\/span><span style=\"font-weight: 400;\">eggs are at room temperature<\/span><span style=\"font-weight: 400;\"> before you begin making the filling. If any of the ingredients are cold, you run the risk of creating lumps in the cream cheese.<\/span><\/p>\n<h3><b>How can you prevent your cheesecake from cracking?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">While room temperature ingredients lend themselves to a creamy cheesecake, they also help <\/span><span style=\"font-weight: 400;\">make sure your cheesecake doesn\u2019t crack<\/span><span style=\"font-weight: 400;\">. Cold ingredients take longer to beat and incorporate into the filling, which means you\u2019ll probably overbeat the mixture and lead to cracks in your cheesecake.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use mini chocolate chips. If you use regular size chips, they will sink to the bottom. \u2014Michele Kusma, Columbus, OH<\/p>\n","protected":false},"author":8018,"featured_media":2107547,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,304158,304523,306910,305953,306980,306989,304423,304328,306936,304288,305487,304430,304338,304515,304433,303966,304408,304368,303887,306848,304068,304348,304268,306999,304072,304455,304458,304073,304233,324623,304388,303995,304150,303883,304473],"categories-v2":[308623,308500,310461,309438,308888,309906,311660,310014,311665,310031,308821,308988,308984,308481,309934,259620,310796,308830,308992,308880,308833,308495,308813,308745,308478,309603,308663,309000,259483,310046,308669,308860,308865,308683,309577,309177,308752,308539,309434,308476,308876],"coauthors":[343386],"recommended_recipes":[{"post_title":"Chocolate 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Cheesecake","post_link":"\/recipes\/chocolate-chip-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21986_LT10352D12-1.jpg"},{"post_title":"Mocha Chip Cheesecake","post_link":"\/recipes\/mocha-chip-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8597_QC2610C60A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Instant-Pot-Chocolate-Chip-Cheesecake_EXPS_TOHD24_266909_LeticiaAlmeida_07.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/instant-pot-chocolate-chip-cheesecake\/","name":"Instant Pot Chocolate Chip Cheesecake","datePublished":"2022-06-21","dateModified":"2024-08-08","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Instant-Pot-Chocolate-Chip-Cheesecake_EXPS_TOHD24_266909_LeticiaAlmeida_07.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Discover how to make a rich and creamy Instant Pot chocolate chip cheesecake with a crunchy graham cracker crust. This easy and delicious dessert showcases the versatility of your Instant Pot, perfect for special occasions.","recipeIngredient":["1 cup graham cracker crumbs","1 tablespoon brown sugar","Dash salt","3 tablespoons unsalted butter, melted","2 packages (8 ounces each) cream cheese, softened","1\/2 cup sugar","1\/2 teaspoon vanilla extract","2 large eggs, room temperature, lightly beaten","1\/2 cup miniature semisweet chocolate chips"],"recipeInstructions":[{"@type":"HowToStep","text":"Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet."},{"@type":"HowToStep","text":"Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled."},{"@type":"HowToStep","text":"Remove rim from pan. Refrigerate leftovers."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lauren Paige Richeson"}],"nutrition":{"@type":"NutritionInformation","calories":" 416 calories","fatContent":"30g fat (17g saturated fat)","cholesterolContent":"115mg cholesterol","sodiumContent":"274mg sodium","carbohydrateContent":"34g carbohydrate (25g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MOM2JK"},"reviewBody":"Love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bennymack"},"reviewBody":"<p>So easy and so yummy.   I didn't put the chocolate chips, but served it traditional New York style with cherry sauce on it.  It tastes best after it has been refrigerated for a few days.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Elizabeth8202"},"reviewBody":"<p>I love my Instapot.  The only thing that scares me about this recipe is the sling-lowering idea.  I just know I'm going to spill or drop it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"266909","romance_copy_dek":"Discover how to make a rich and creamy Instant Pot chocolate chip cheesecake with a crunchy graham cracker crust. This easy and delicious dessert showcases the versatility of your Instant Pot, perfect for special occasions.","enhanced_recipe_title":"Instant Pot Chocolate Chip Cheesecake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup graham cracker crumbs","IngredientText":"1 cup graham cracker crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon brown sugar","IngredientText":"1 tablespoon brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash salt","IngredientText":"Dash salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons unsalted butter, melted","IngredientText":"3 tablespoons unsalted butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (8 ounces each) cream cheese, softened","IngredientText":"2 packages (8 ounces each) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature, lightly beaten","IngredientText":"2 large eggs, room temperature, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup miniature semisweet chocolate chips","IngredientText":"1\/2 cup miniature semisweet chocolate chips"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Instant-Pot-Chocolate-Chip-Cheesecake_EXPS_TOHD24_266909_LeticiaAlmeida_07.jpg","RecipeId":266909,"AttachmentSourceId":null,"AttachmentSource":"Leticia Almeida for Taste Recipes","PhotoCredit":"Instant Pot Chocolate Chip Cheesecake Recipe photo by Leticia Almeida for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Instant-Pot-Chocolate-Chip-Cheesecake_EXPS_TOHD24_266909_LeticiaAlmeida_07.jpg","ContributorId":null,"Firstname":"Michele","Lastname":"Kusma","City":"Columbus","StateDescription":"Ohio","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + chilling Cook: 30 min. + releasing","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Instant Pot Chocolate Chip Cheesecake","SubmittedTitle":"Instant Pot Chocolate Chip Cheesecake","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"6\/21\/2022 7:00:23 PM","ContestPlacementId":null,"FbImage":"FB_RC22_266909_MD_03_11_12b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":30,"TotalTimeInMinutes":55,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pressure-Cooker Chocolate Chip Cheesecake","OriginalSourceProject":"Pressure-Cooker Chocolate Chip Cheesecake","ContestPlacement":"1st Place","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use mini chocolate chips. If you use regular size chips, they will sink to the bottom. \u2014Michele Kusma, Columbus, OH","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. ","SequenceNo":1},{"Direction":"   In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. 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