Instant Pot Chocolate Cheesecake

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup granulated sugar
• 1/3 cup semi-sweet chocolate chips, melted
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup butter, melted
• 1/2 cup graham cracker crumbs
• 1/4 cup walnuts, chopped

Directions

1. In a medium bowl, beat the cream cheese and sugar until smooth.
2. Add the melted chocolate chips and vanilla extract and mix until combined.
3. Add the eggs one at a time and mix until combined.
4. Add the sour cream, heavy cream, flour, and salt and mix until combined.
5. Stir in the chocolate chips and butter.
6. In a small bowl, mix the graham cracker crumbs and walnuts together.
7. Place the graham cracker crumbs mixture on the bottom of a greased 7-inch springform pan.
8. Pour the cheesecake batter into the pan and spread evenly.
9. Place the pan in the Instant Pot and add 1 cup of water.
10. Secure the lid and set the valve to sealing.
11. Cook on high pressure for 25 minutes.
12. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
13. Carefully remove the pan from the Instant Pot and cool for 20 minutes.
14. Chill in the refrigerator for at least 3 hours before serving.

Interesting Facts

• Cheesecake can be traced back as far as ancient Greece.
• Americans consume over 200 million pounds of cream cheese each year.
• The Instant Pot is a multi-cooker that can also be used to make cakes, yogurt, and stews.