Instant Pot Black Forest Cheesecake
This Instant Pot Black Forest Cheesecake features a chocolate Oreo crust, rich chocolate cheesecake filling, and cherry topping, all prepared effortlessly in a pressure cooker for a decadent dessert with stunning presentation.
6 Servings
Ingredients
For the Crust:
- 2 cups crushed Oreo cookies
- ¼ cup unsalted butter melted
For the Chocolate Cheesecake Filling:
- 16 oz two 8 oz blocks cream cheese, softened
- ½ cup sour cream
- ⅓ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- ½ cup semi-sweet chocolate chips melted
- 1 teaspoon vanilla extract
For the Topping:
- 12 oz cherry pie filling
- 8 oz whipped topping e.g., Cool Whip
- Chocolate sprinkles for garnish (optional)
Instructions
Prepare the Crust:
- Line the bottom of a 6-inch springform pan with parchment paper and lightly spray the sides with baking spray.
- Using a food processor, finely crush the Oreo cookies. In a medium bowl, combine the crushed cookies with the melted butter until evenly moistened.
- Press the mixture firmly into the base of the prepared springform pan to form a compact crust.
- Place the pan in the freezer while preparing the cheesecake filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat together the softened cream cheese, sour cream, and sugar until smooth and well combined.
- Add the cocoa powder, melted chocolate, and vanilla extract. Mix until incorporated.
- Add the eggs one at a time, beating gently after each addition until just combined. Avoid overmixing to prevent excess air in the batter.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
- Cover the top of the springform pan securely with aluminum foil.
Pressure Cook the Cheesecake:
- Pour 1 cup of water into the base of the Instant Pot. Insert the trivet.
- Carefully place the foil-covered springform pan onto the trivet inside the pot.
- Seal the lid and ensure the valve is set to “Sealing.” Select the Manual (or Pressure Cook) setting on High Pressure for 35 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 20 minutes before opening the lid.
- Remove the pan from the Instant Pot and gently dab the foil with a paper towel to absorb any condensation.
- Allow the cheesecake to cool completely on a wire rack. Then refrigerate, covered, for at least 8 hours or overnight.
Decorate and Serve:
- Once chilled, run a sharp knife around the edge of the cheesecake to loosen it from the pan. Release and remove the springform.
- Transfer the cheesecake to a serving plate.
- Pipe or spoon the whipped topping around the edge of the cheesecake.
- Spoon the cherry pie filling into the center.
- Sprinkle with chocolate sprinkles if desired. Slice and serve.
Notes
To prepare this cheesecake gluten-free:
- Oreo Substitution: Use certified gluten-free chocolate sandwich cookies in place of traditional Oreos.
- Ensure Gluten-Free Ingredients: While the other ingredients are generally gluten-free, always double-check labels on items such as pie filling, chocolate chips, and whipped topping to confirm they do not contain gluten or cross-contaminants.
With these simple adjustments, the recipe can be made suitable for a gluten-free diet without compromising taste or texture.