Instant Pot Chocolate Chip Cheesecake

Prepare the Crust: Crush graham crackers and mix with melted butter. Press into the bottom of a greased springform pan.

Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well.

Add Chocolate Chips: Gently fold chocolate chips into the cheesecake batter.

Pour into Pan: Pour the batter over the crust in the springform pan.

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Cover and Seal: Cover the pan with foil and seal it tightly to prevent moisture from entering.

Cook in Instant Pot: Place a trivet in the Instant Pot, add water, and place the cheesecake on the trivet. Cook on high pressure for 35 minutes.

Release Pressure and Chill: Once cooked, allow natural pressure release for 10 minutes, then quick-release. Chill the cheesecake in the fridge for at least 4 hours before serving.

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