An easy Instant Pot Cherry Chocolate Cheesecake recipe that has a chocolate graham cracker crust, cherry flavored cheesecake filling, a layer of hardened Magic Shell, and is topped with Maraschino cherries. This pressure cooker dessert is like a having a slice of cherry cordial on your plate!
½cupcherry jamsee my link below for fresh, but store bought is fine
Topping
½cupMagic shell or other hardening chocolate syrup
14Maraschino cherries
Instructions
Crush the graham crackers and put in bowl. Add the sugar and melted butter and stir until combined. Press into the bottom of a greased 7-inch springform pan. Cover the bottom of the pan with foil then put in the refrigerator for 15 minutes.
Put the softened cream cheese and sugar in the mixer then beat to combine. Add the eggs one at a time. Add the heavy whipping cream, flour, and vanilla mix together. Add the cherry jam, and fold in well.
Pour into prepared springform pan, and cover completed with foil. Put 1 ½ cups of water in Instant Pot. Place the pan in the pressure cooker on top of rack. Seal the lid according to your manufacturer's directions to cook on high pressure for 35 minutes then follow with a 10 minute natural pressure release.
Remove to a wire rack to cool. Once cool place in the refrigerator for eight hours or overnight.
Remove from springform pan then place on plate. Pour Magic Shell on top of cheesecake. Place cherries on top, and allow to harden for a few minutes.
Serve immediately or store in the refrigerator for up to one week.
Notes
Find the recipe for Easy Instant Pot Cherry Jam here.