Instant Pot S’mores Cheesecake Recipe

Method

• 1)

  Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside to get them to room temp (only takes a few minutes). Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft, almost melted.

• 2)

  In a mixing bowl, add 1 Cup Granulated Sugar, 1 Tablespoons Cornstarch and mix well with a whisk. Add the softened cream cheese and use the paddle attachment on a stand mixer and mix on low until it’s smooth and there are no lumps. Add, 2 Teaspoons Vanilla Extract, ⅓ Cup Heavy Cream, 2 Large Eggs and mix on low until the eggs are completely incorporated and the batter is smooth & homogeneous.

• 3)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  Use butter to grease the the interior side of the pan very well or cut out parchment paper to line it (parchment paper shouldn’t stick out the top of the pan). This makes it easier to release the cheesecake from the pan & prevents cracking. Add 1½ Cup Graham Cracker Crumbs, ⅓ Cup Granulated Sugar and 5 Tablespoons melted Butter into a bowl and mix well.  Pour the crumbs into your springform pan and press very firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust. Make sure you pack the bottom and edges well.

• 4)

  Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter, then use a spoon or fork to even out the batter and pop any bubbles. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

• 5)

  Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or use an Instant Pot Silicone Sling – (purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.  Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 15 minutes before switching the knob to “Vent”, when the pin drops open your lid. The cheesecake should be set and only the very center will be a little jiggly.

  *I use the official Instant Pot brand Springform Pan which is slightly bigger than 7 inches, if you’re using a different pan and it doesn’t seem to be cooked all the way after the time, cover and put it back in for an additional 10 Minutes on High Pressure with Quick Release.

• 6)

  Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs.  Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled, dab off condensation with a paper towel. If you used butter on the side of the pan, look to see if looks like the cheesecake has pulled away from the side, if it still looks flush to the pan, use a sharp pairing knife and run it along the edge before releasing from the pan.

• 7)

  Place 1 Cup Semi Sweet Chocolate Chips into a heat safe bowl. Heat ¾ Cup Heavy Whipping Cream until it starts to simmer and pour over the chocolate chips. Let it sit for 5 minutes, then stir until completely smooth & shiny. Let the mixture cool for about 10 minutes so it thickens up a little. Pour over the top of the cheesecake and use a spoon to even it out, I used a spoon to gently push some of the chocolate off the edge to get the drips on the side. Put it in the refrigerator for at least 30 minutes or until you’re ready to serve. Before serving, add ¾ Cup of Marshmallow Creme on top of the ganache and even it out with a spoon (the marshmallow creme continues to spread on its own, so don’t spread all the way to the edge of the cheesecake), garnish with marshmallows and graham crackers if you prefer. Toast the marshmallow creme with a kitchen torch on the lowest setting. Enjoy!