Chocolate Cheesecake

Chocolate Cheesecake

Chocolate Cheesecake

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Pressure Cooking Time 50 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Diet Low Salt
Servings 12
Calories 414 kcal


  • 1/2 cup chocolate wafer crumbs
  • 1 pinch ground cinnamon
  • 8 oz semisweet chocolate 1-ounce squares
  • 1 tablespoon butter
  • 16 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2/3 cup white sugar
  • 2 eggs beaten
  • 1 1/2 tablespoons cocoa powder unsweetened
  • 1 1/2 cups water


  • Grease a baking dish. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle on the bottom of the baking dish – pressing gently.
  • In a saucepan, melt the chocolate and butter together and set aside.
  • Process cream cheese in a food processor or electric mixer until very smooth. Add the melted chocolate mixture and process until well-mixed.
  • Add the whipping cream, vanilla extract, sugar, and eggs, then cocoa powder until all ingredients are well incorporated.
  • Pour the mixture over crumbs in the baking dish. Cover the baking dish with aluminum foil.
  • Add water to the bottom of the pressure cooker. Place the baking dish on a trivet in the pressure cooker. Close the lid, bring up to HIGH pressure, then lower heat and pressure cook for 50 minutes.
  • Remove cooker from heat, let pressure drop naturally. Carefully open the lid, remove the cheesecake from the cooker, and let it cool to room temperature.
  • Remove the cheesecake from dish, and refrigerate for 8 hours before serving.


Calories: 414kcalCarbohydrates: 31gProtein: 6gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 219mgPotassium: 216mgFiber: 2gSugar: 22gVitamin A: 879IUVitamin C: 1mgCalcium: 71mgIron: 2mg
Food Group Dairy
Keyword Affordable, Easy
Cooking Method Pressure Cooking
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