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!
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.
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?
Black Forest Cheesecake
A decadent Pressure Cooker Black Forest Cheesecake with a fudgy brownie bottom topped with a creamy smooth cheesecake and served with a sweet, tart cherry compote.
- 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.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise or use one of these gadgets.