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S'More's Cheesecake
Smooth
cheesecake
made with a graham cracker crust, rich chocolate center, and toasted marshmallow topping.
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
slices
Calories:
717
kcal
Author:
Wendy
Equipment
Pressure Cooker
Springform Pan
Ingredients
Crust Ingredients
2
cups
graham crackers
crushed
¼
cup
unsalted butter
melted
Cheesecake Ingredients
16
oz
cream cheese
softened 2 bricks
½
C
sour cream
⅓
C
sugar
2
tablespoon
cocoa powder
2
large eggs
½
C
semi sweet chocolate chips
melted
1
teaspoon
vanilla
Chocolate Ganache Ingredients
1
cup
semi sweet chocolate chips
½
cup
heavy whipping cream
2 ½
cups
mini marshmallows for topping
Instructions
Crust Directions
Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray
Using a large bowl mix the melted butter and the graham cracker crumbs
Press the crust into the springform pan
Place into the freezer while you make the cheesecake mixture
Cheesecake Directions
Using a large mixing bowl, beat together the cream cheese, sugar, and
sour cream until combined and smooth
Beat in the cocoa powder, melted chocolate and vanilla until combined
Beat in 1 egg at a time until combined after each egg
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 35 minutes. Once timer goes
off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to
cool completely
Place into the fridge overnight
Chocolate Ganache Directions
Using a small pot, heat up the heavy whipping cream until steaming
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour over the top of the cooled cheesecake and smooth evenly
Top the mini marshmallows onto the top of the cheesecake
Use a cooking torch to toast the marshmallows or place into the oven on broiler on low for a few minutes to toast the marshmallows
Cut and serve!
Notes
Your cheesecake may be slightly jiggly when removing it from the Instant Pot. It should firm up after it chills overnight.
Nutrition
Serving:
1
slice
|
Calories:
717
kcal
|
Carbohydrates:
60
g
|
Protein:
10
g
|
Fat:
50
g
|
Saturated Fat:
28
g
|
Cholesterol:
148
mg
|
Sodium:
380
mg
|
Potassium:
377
mg
|
Fiber:
4
g
|
Sugar:
37
g
|
Vitamin A:
1318
IU
|
Vitamin C:
1
mg
|
Calcium:
129
mg
|
Iron:
4
mg