Instant Pot Chocolate Chip Cheesecake

Here’s how to make Chocolate Chip Cheesecake in an Instant Pot:

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips

Instructions:

1. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter together. Press the mixture into the bottom and up the sides of a 7-inch springform pan.
2. In another bowl, beat the cream cheese, 1/2 cup granulated sugar, and vanilla extract together with an electric mixer until smooth.
3. Beat in the eggs, one at a time, until fully combined. Fold in the chocolate chips.
4. Pour the mixture into the prepared crust, and smooth the top with a spatula.
5. Cover the pan with aluminum foil, and pour 1 cup of water into the Instant Pot.
6. Place a trivet in the pot, and place the pan on top of the trivet.
7. Close the Instant Pot, and set it to manual high pressure for 35 minutes.
8. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then release any remaining pressure.
9. Remove the cheesecake from the Instant Pot, and let it cool to room temperature before chilling in the fridge for at least 4 hours, or overnight.
10. Serve and enjoy your delicious Chocolate Chip Cheesecake!

Note: Before removing the cheesecake from the Instant Pot, run a knife around the edges to loosen it from the pan. This will help prevent any cracking that might occur as it cools.