Chocolate Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
This is one of my all time favorite desserts in the pressure cooker. Enjoy!
  • Crust:
  • 1 cup of crushed graham crackers (about 6 full sized crackers)
  • 2 T sugar
  • 1 t cinnamon
  • 4 T melted butter
  • Filling:
  • 12 ounces cream cheese, room temperature
  • 1 cup of chocolate chips, melted
  • 2 eggs, room temperature
  • ⅓ cup of sugar
  • ¼ cup of cream
  • 1 T vanilla
  1. For the crust, prepare a 7-inch springform pan or equivalent size pan by lining with parchment paper. If you aren't using a springform pan, you can line the entire pan so the cheesecake can be removed from the pan, or you can just cut and serve it out of the pan.
  2. Combine all of the crust ingredients and press into the prepared pan. The crust does not need to go up the entire side of the pan, just an inch or so is fine.
  3. Place the crust into the freezer while making the filling.
  4. To make the filling, cream the cream cheese until smooth and fluffy. It'll take 3-4 minutes on high in a stand mixer.
  5. Add the remaining ingredients and mix until just combined.
  6. Pour the filling into the prepared crust. Don't overfill.
  7. Wrap the cheesecake tightly with tin foil.
  8. Add two cups of water to a 6 quart or larger pressure cooker.
  9. Place a trivet or stand into the cooker and carefully lower cheesecake onto the trivet. Make sure the cheesecake is not sitting in the water.
  10. Bring the pressure cooker to high pressure and cook for 50 minutes.
  11. Let pressure release naturally.
  12. Unwrap cake and chill overnight or until ready to serve.
Recipe by My Kitchen Clatter at