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

With Valentines Day coming up this Friday I will for sure be making this for my husband! Its one of his all time favorite cheesecakes!

I adore using my new Instant Pot that I got for Christmas from my hubby! I use it for all sorts of dinners, appetizers and now desserts of all kinds- cakes, cheesecakes and more!

Instant Pot recipes are the new ‘craze’ and for a good reason! Everyone loves a crock pot type dinner or dessert without all the waiting! 

This incredible cheesecake will keep well in the fridge for about 7 days!

Though we all know it wont last that long, not with my hubby and I midnight snacking once our babygirl goes to bed lol 😉

WHY DO THEY CALL IT BLACK FOREST CAKE/CHEESECAKE?

Well, the cake is named after a cherry liquor that is called “Black Forest Kirsch”.

If you don’t want to use liquor in the cheesecake, you obviously do not have to- its only a little bit that went into this one, but it wont change the flavor at all , you can just omit it from the recipe.

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Black Forrest Chocolate Cheesecake ( Instant Pot )

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Ingredients

  

Crust ingredients

• ▢ 2 C crushed oreos
• ▢ 1/4 C unsalted butter melted

Chocolate cheesecake ingredients

• ▢ 2 - 8 oz cream cheese softened
• ▢ 2 tablespoons Black Forest Kirsch liquor optional
• ▢ 1/2 C sour cream
• ▢ 1/2 C sugar
• ▢ 2 tbsp cocoa powder
• ▢ 2 large eggs
• ▢ 1/2 C semi sweet chocolate chips melted
• ▢ 1 tsp vanilla

Topping ingredients

• ▢ 1 - 12 oz cherry pie filling
• ▢ 1 - 8 oz cool whip
• ▢ 1 container of chocolate sprinkles or chocolate shavings
• ▢ 1 medium piping bag fitted with a star tip

Instructions

Crust Directions

• 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 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, 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 Directions

• 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!

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