Crock-Pot Express Chocolate Cheesecake Recipe

5 from 1 vote

Crock-Pot Express Chocolate Cheesecake Recipe

Satisfy your sweet tooth and chocolate cravings with this decadent recipe for chocolate cheesecake made in your Crock-Pot Express multicooker or other electric pressure cooker (like the InstantPot)!

Prep Time15

Cook Time30

Pressure Time15

Total Time1

Course: Desserts

Cuisine: American

Keyword: Cheesecake, Chocolate, Christmas Recipes, Crock-Pot Express, Valentine's Day

Servings: people

Calories: 948kcal

Author: Heidi Kennedy

Equipment

Ingredients

Crust

1 Package Chocolate Graham Crackers
4 Tablespoons Unsalted Butter Melted

Cheesecake

16 Ounces Cream Cheese softened
¼ Cup Granulated Sugar
¼ Cup Brown Sugar packed
1 Large Egg
2 Large Egg Yolks
¼ Cup Sour Cream
2 Teaspoons Pure Vanilla Extract
1 Tablespoon All-Purpose Flour
¼ Teaspoon Kosher Salt
8 Ounces Dark Chocolate Chips melted

Instructions

Prepare Pan

Spray a 6 inch springform pan with non-stick cooking spray.
Trace the bottom of the springform pan onto parchment paper and cut the circle out.
Lay the circle in the bottom of the pan and spray the parchment paper circle with non-stick cooking spray.

Crust

Using a food processor (or a zip top plastic bag and a rolling pin) crush the graham cracker crumbs until you have fine crumbs.
1 Package Chocolate Graham Crackers
Add the melted butter to the crumbs and mix until combined and you have the consistency of damp sand.
4 Tablespoons Unsalted Butter
Add the crumb mixture to the bottom of your prepared springform pan and press the crumbs into the bottom of the pan using your hands or the back of a dry measuring cup. The crumbs should only cover the bottom of the pan and do not need to go up the sides.
Place pan into the freezer while you prepare the cheesecake mixture to allow the crust to firm up.

Cheesecake

In the bowl of a stand mixer using the paddle attachment cream together the cream cheese, granulated sugar and brown sugar.
16 Ounces Cream Cheese, ¼ Cup Granulated Sugar, ¼ Cup Brown Sugar
Add the egg and egg yolks, one at time. Mixing well between additions.
1 Large Egg, 2 Large Egg Yolks
Next add the sour cream and mix until combined.
¼ Cup Sour Cream
Add the vanilla, flour and salt and continue mixing, scraping down the sides of the bowl with a silicone spatula often.
2 Teaspoons Pure Vanilla Extract, ¼ Teaspoon Kosher Salt, 1 Tablespoon All-Purpose Flour
Lastly, add the melted chocolate and stir into the mixture until combined and smooth.
8 Ounces Dark Chocolate Chips
Pour cheesecake mixture into the prepared springform pan. Smooth out the top and then cover tightly with aluminum foil.
In the insert of your 6 Quart Crock-Pot Express, add 2 cups of water. Place the trivet inside.
Carefully place the springform pan onto the trivet that came with your Crock-Pot Express.
Close and lock the lid on your pressure cooker, making sure the valve is set to sealing.
Set on MANUAL, HIGH PRESSURE for 30 minutes. Press START.
When the time on your pressure cooker is done, press OFF and allow the pressure to naturally release. After about 10 to 15 minutes, turn the valve to release any remaining pressure.
Carefully remove the lid and set aside and then slowly and carefully remove the springform pan from the Crock-Pot Express.
Remove the foil from the top of the cheesecake and let it rest and cool on a wire cooling rack for at least 1 hour.
Cover the chocolate cheesecake with plastic wrap and refrigerate for 4 to 6 hours or overnight until fully chilled and firmed up.
Once chilled, remove the plastic wrap, undo the springform pan and remove the sides.
Serve topped with whipped cream or whatever toppings you prefer and enjoy!

Nutrition