Black Forest Cheesecake has a fudgy brownie bottom topped with creamy smooth cheesecake that’s served with a sweet, tart cherry compote. One of the most decadent and gorgeous pressure cooker cheesecake recipes! It’s so easy in your Insta Pot, too!
Eileen, a Pressure Cooking Today reader, recently contacted me asking for help converting a cheesecake recipe to a pressure cooker cheesecake recipe. The recipe was a Kahlua Coffee Brownie Cheesecake recipe from Life Love and Sugar.
Making Black Forest Cheesecake in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Black Forest Cheesecake!
The easiest way to know a cheesecake is done is to use an instant-read thermometer. When the middle reaches 140°F, it’s done.
I loved the idea of a brownie base for the cheesecake instead of a cookie crust. I’m not a big fan of coffee desserts, so instead of a coffee flavored cheesecake, I decided to create a black forest cheesecake with a brownie layer on the bottom, creamy cheesecake in the middle, and topped with my easy-to-make Pressure Cooker Cherry Compote.
I served this cheesecake at my twin sons’ 21st birthday party. Everyone loved it! My mother-in-law said she was expecting a chocolate cheesecake when I called it a Black Forest Cheesecake. What do you think? Should I do another version with a chocolate cheesecake middle?
Or, is the brownie bottom enough chocolate to count as a Black Forest Cheesecake?
- 4 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup plus 2 tablespoons all purpose flour
- 3 tablespoon unsweetened cocoa
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper, optional.
- In a small bowl, whisk together flour, cocoa, baking powder and salt; set aside.
- Whisk together butter, sugar and vanilla in a mixing bowl. Add the egg and mix until well combined. Add the dry ingredients and stir just combined. Spread the batter into the prepared pan.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 7 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 5 minutes, and then do a quick pressure release to release any remaining pressure.
- While brownie is cooking, prepare cheesecake batter. In a mixing bowl beat cream cheese and sugar at medium speed until smooth. Add flour, vanilla and eggs and mix just until blended; don’t over mix.
- Pour batter on top of the brownie in the springform pan. (No need to remove the springform pan from the pressure cooker to add the batter.)
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. If necessary, use the corner of a paper towel to soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Serve topped with cherry compote and grated chocolate.
Note: *Make a sling with a 20 inch piece of aluminum foil, folded three times length wise or use one of these gadgets.