Instant Pot Chocolate Chip Cheesecake

Total Time

Prep: 25 min. + chilling Cook: 30 min. + releasing

Makes

8 servings

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Remove rim from pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 416 calories, 30g fat (17g saturated fat), 115mg cholesterol, 274mg sodium, 34g carbohydrate (25g sugars, 1g fiber), 6g protein.

source https://www.tasteofhome.com/recipes/instant-pot-chocolate-chip-cheesecake/

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