I’ve always loved cheesecake but was never successful making them in the oven. So, if I didn’t buy it at the store – I didn’t eat it. Now with the Instant Pot I can make my own and the possibilities are endless.
I made a chocolate cheesecake with a graham cracker crust and I topped it off with marshmallow, a drizzle of chocolate ganache and graham cracker crumbs. It was DELICIOUS and did not survive the night!
Crust 
Before Cooking 
After Cooking 
After Being Chilled 
With Toppings 
The Finished Cheesecake 
The Inside
Print
S’mores Cheesecake
Delicious S'mores Cheesecake - Chocolate cheesecake with a graham cracker crust
Nutrition per portion
Ingredients
- 2 packs graham crackers for crust
- 4 TBSP unsalted butter (preferred) for crust
- Pinch of Sea Salt for crust
- 2 - 2.5 TBSP Brown Sugar (I prefer dark) for crust
- 16 oz. Cream Cheese for Cheesecake Batter
- 1/4 cup Dark Brown Sugar for Cheesecake Batter
- 1/4 cup White Sugar for Cheesecake Batter
- 1.5 TBSP unsweetened Cocoa Powder (depending on your tastes) for Cheesecake Batter
- 1 Whole Egg + 2 Egg Yolks for Cheesecake Batter
- 8 oz Semi-sweet Chocolate (I use Guittard 63%) for Cheesecake Batter
- 1/4 cup Sour Cream for Cheesecake Batter
- 1.25 tsp of Vanilla Extract for Cheesecake Batter
- 1 TBSP AP Flour for Cheesecake Batter
- 3/4 cup Bittersweet Chocolate for Ganaché
- 3/4 cup Heavy Cream for Ganaché
Method
Crust:- Crush 2 packs of graham cracker as fine as possible (I use a food processor)
- Mix graham crackers with brown sugar and a pinch of sea salt.
- Add melted butter. (preferably unsalted - if you add the sea salt. If you only have salted butter - don't add salt)
- Pour the graham cracker crumbs into the springform pan saving a handful for the topping. (you can use parchment paper - or not)
- Press crumbs into the bottom and up the sides of the pan. (You want to try and get it even across the bottom and sides.)
- Place in the freezer while you mix the cheesecake batter.
- Melt chocolate chips in the microwave. I stir every minute for the first 2 minutes then every 30 seconds. Usually takes about 2.5 to 3 minutes to melt smooth. (will depend on microwave - can also use double boiler method on the stovetop)
- Put cream cheese in mixer and beat on medium to smooth consistency.
- Mix in dark brown and white sugar, and cocoa powder.
- Once smooth - add 1 whole egg and 2 egg yolks. Mix in between the eggs.
- Add the melted chocolate and the sour cream.
- Continue mixing scraping down the sides so all the yummy goodness gets incorporated.
- Add vanilla extract and flour.
- You want it to be creamy!
- Take crust out of the freezer.
- Pour cheesecake batter into the springform pan and smooth it out.
- Pour 1 and 1/2 cups of water into the Instant Pot Liner.
- Place springform pan on a trivet (one came with your IP)
- Place trivet with springform pan into the IP liner.
- Cook on high pressure for 35 minutes. (The cooking time may vary depending on your IP)
- When the pressure cook gets down to 0 - let it Natural Release (NR) for 20 minutes.
- Once it counts back up to 20 - release the rest of the pressure by turning the valve or pushing the button. .
- When the pin drops open the lid and take the cheesecake out. I use the trivet handles and remove it all at once.
- Chill on the counter for a bit and then in the refrigerator overnight.
- When chilled - add the marshmallow topping.
- Sprinkle with left over graham cracker crumbs that you saved from the crust.
- Heavy Whipping Cream to a simmer
- Pour over 1 cup of Semi-sweet chocolate (I use Guittard 63% cacao but you can use whatever tastes good to you.)
- Stir till chocolate is melted.
- Drizzle over the top of the cheesecake.
- Chill for about an hour.
