AuthorRita's Kitchen
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Black Forrest Chocolate Cheesecake is an extremely decadent dessert topped with whipped cream and juicy cherries made right in your Instant Pot!

My daughter-in-law Cassidy is constantly posting links to amazing desserts; this was one of her posts. My husband loves this cheesecake!

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Yields1 Serving

Crust Ingredients
 2 cups Crushed Oreos (24)
 ¼ cup Unsalted butter, melted
Chocolate Cheesecake Ingredients
 16 oz Cream cheese, softened
 2 tbsp Black Forest Kirsch liquor (optional); I use 2 tbsp Grenadine
 ½ cup Sour Cream
 ½ cup Sugar, granulated
 2 tbsp Cocoa powder
 2 Eggs
 ½ cup Semi-sweet chocolate chips, melted
 1 tsp Vanilla
Topping Ingredients
 12 oz Cherry Pie Filling
 8 oz Cool Whip
 Chocolate Sprinkles or Chocolate Shavings
 1 Medium piping bag fitted with a star tip

Crust
1

Line the bottom of a 6inch springform pan with parchment paper and
spray the sides with pam baking spray.
Using a food processor, grind up 24 oreo cookies until sand texture like.
Mix in the melted butter.
Press the crushed oreos into the 7 inch springform pan.
Place into the freezer while you make the cheesecake mixture.

Cheesecake
2

Using a large mixing bowl, beat together the cream cheese, sugar, liquor 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.

Decorating
3

Using a sharp knife, run it around the edge of the springform pan to
loosen the crust.
Remove the springform pan and place the cheesecake onto a serving plate.
Pipe cool whip around the edge of the cheesecake.
Spoon cherry pie filling into the center of the cheesecake.
Sprinkle chocolate sprinkles on top.
Cut and serve!

CategoryCuisineCooking Method

Ingredients

Crust Ingredients
 2 cups Crushed Oreos (24)
 ¼ cup Unsalted butter, melted
Chocolate Cheesecake Ingredients
 16 oz Cream cheese, softened
 2 tbsp Black Forest Kirsch liquor (optional); I use 2 tbsp Grenadine
 ½ cup Sour Cream
 ½ cup Sugar, granulated
 2 tbsp Cocoa powder
 2 Eggs
 ½ cup Semi-sweet chocolate chips, melted
 1 tsp Vanilla
Topping Ingredients
 12 oz Cherry Pie Filling
 8 oz Cool Whip
 Chocolate Sprinkles or Chocolate Shavings
 1 Medium piping bag fitted with a star tip

Directions

Crust
1

Line the bottom of a 6inch springform pan with parchment paper and
spray the sides with pam baking spray.
Using a food processor, grind up 24 oreo cookies until sand texture like.
Mix in the melted butter.
Press the crushed oreos into the 7 inch springform pan.
Place into the freezer while you make the cheesecake mixture.

Cheesecake
2

Using a large mixing bowl, beat together the cream cheese, sugar, liquor 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.

Decorating
3

Using a sharp knife, run it around the edge of the springform pan to
loosen the crust.
Remove the springform pan and place the cheesecake onto a serving plate.
Pipe cool whip around the edge of the cheesecake.
Spoon cherry pie filling into the center of the cheesecake.
Sprinkle chocolate sprinkles on top.
Cut and serve!

Black Forrest Chocolate Cheesecake (Instant Pot)