How to make Nutella Rolo Cheesecake in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Nutella Rolo Cheesecake!

People often asked me where I get my ideas for recipes. This Pressure Cooker Nutella Rolo Cheesecake was inspired by a bar cookie someone posted on Facebook. When I saw it, the first thing I thought was oh that would make a great flavor for a cheesecake.

My Pressure Cooker Peanut Butter Cheesecake Chocolate Cake has been super popular and it was easy to convert it to a Nutella cheesecake by substituting Nutella for the peanut butter. If you’re not a hazelnut fan, you could use the Hershey’s chocolate spreads without hazelnut instead.  (more…)

The post Pressure Cooker Nutella Rolo Cheesecake appeared first on Pressure Cooking Today™.

Update 12/18/16:  Since some have had issues with this cake fitting in a standard 7 inch springform pan, I suggest either using a 7 inch pan that is greater than 3 inches deep or an 8 inch springform pan. If all you have is a 7 inch springform pan that is 3 inches or less deep, simply use less batter for each level, then use the extra batter to make a mini cheesecake that you can then secretly stash in the back of the fridge for yourself (can be done in a mason jar or mini springform pan).

Hey everybody!  This is Marci from the food side of TIDBITS.  Thank you Barbara for having us here!  I LOVE creating recipes for the holidays, especially cheesecake recipes!

Have you ever noticed how particular people can be about their chocolate? Milk chocolate lovers gag when offered dark. Dark chocolate lovers have to buy anything and everything that claims it’s dark. White chocolate lovers think they love chocolate, not realizing that white chocolate is hardly chocolate.

But everyone can at least agree on the fact that chocolate desserts will never disappoint in a crowd. Like never ever.

Since get togethers are the name of the game for the next month (or every Sunday around my house) let’s make sure we make every chocolate lover out there happy and bring the milk, dark and white together in a harmonious creamy, dreamy cheesecake made by my favorite appliance (sorry oven), the electric pressure cooker.

Making Triple Chocolate Layered Cheesecake in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Triple Chocolate Layered Cheesecake recipe!

If you haven’t tried making cheesecakes in the pressure cooker yet, you are seriously missing out. Before you venture into this exciting adventure, I suggest you read this post written by Barbara.  

The texture of pressure cooked cheesecake is like melt in your mouth fudge and I doubt I will ever make another cheesecake in the oven, ever.  

Believe me when I say this triple chocolate layered cheesecake is a complete joy to eat (eat one layer at a time? All three flavors at once? How to decide!).

But let’s not overlook the fact that it is also show stopping and will earn you LOTS of oohs and aahs, which is always a bonus at parties!

 Bedazzle it with sugared cranberries (or crushed candy canes!) and display that baby on the pedestal it deserves! 

Happy Holidays everyone!

Triple Chocolate Layered Cheesecake Recipe

Pressure Cooker Triple Chocolate Layered Cheesecake

Yield: 12-16 servings

Print

Ingredients

• 4 tablespoons butter, melted
• 1 ½ cups chocolate cookie crumbs (I just throw a whole package of oreos in the food processor, measure out what I need and freeze the rest)
• 3 (8 oz) packages 1/3 less fat cream cheese, room temperature
• 1 cup sugar
• 2 tablespoons cornstarch
• 3 large eggs, room temperature
• ½ cup plain greek yogurt
• 1 tablespoon vanilla extract
• 4 oz milk chocolate
• 4 oz white chocolate
• 4 oz bittersweet chocolate (as dark as you can find)
• Sugared cranberries (optional)

Instructions

1. Spray a deep dish 7 inch springform pan with nonstick cooking spray (could also use an 8 inch pan that will fit in the pot, see above for pan recommendations). Line the bottom of the pan with parchment paper for easy removal of the cake once it’s done.
2. Stir cookie crumbs and melted butter together and press evenly across the bottom and halfway up the sides of the pan. Place in the freezer to set (this can be done 2-3 days in advance).
3. Cream the cream cheese with a handheld mixer on low speed until very smooth, scrape the bowl and mix again. Add sugar and cornstarch; continue to scrape and mix the ingredients together on low speed until well combined and smooth. Add eggs, one at a time, continuing to mix and scrape bowl as needed. Finally, add yogurt and vanilla and mix just until blended. Scrape the bowl and continue to stir by hand until smooth, if needed.
4. Divide batter into 3 separate bowls (about 2 cups each). Melt the milk chocolate in the microwave for 30 seconds, stir. Return the chocolate to the microwave for another 15-30 seconds and stir until it is completely melted and smooth. Cool to room temperature. Whisk into one of the bowls of cheesecake batter. Repeat with the white and dark chocolate (each being stirred into a different bowl of batter). Refrigerate the 3 bowls for 15-20 minutes so they will be more firm for layering.
5. Remove the bowls from the fridge and take the pan with the crust out of the freezer. Time to layer!
6. Pour dark chocolate batter into the center of the crust and smooth to form an even layer. Very carefully spoon dollops of the white chocolate batter on top of the dark chocolate, gently smooth over the top (GENTLY so the layers don’t mix together). Repeat with milk chocolate batter.
7. Add 1 cup of water to the pressure cooker pot and place trivet inside. Carefully lower the prepared pan onto the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 45 minutes.
8. When pressure cooking is complete, use a 10 minute natural release and then release any remaining pressure.
9. Remove pan from pressure cooker and let cool for 10 minutes. Slowly remove the springform ring, being careful not to break the crust. Allow the cake to cool completely and then cover and place in the refrigerator (at least 4 hours, overnight is best).
10. Before serving, let stand at room temperature 30-60 minutes. Decorate with sugared cranberries, if desired.

Notes

Sugared Cranberries recipe from Our Best Bites.

Recipe adapted from Woman's Day

To skip right to the TIDBITS jackpot recipe source, cook your way through each food group in our Master the Electric Pressure Cooker eCookbook.

Pin It:

The post Pressure Cooker Triple Chocolate Layered Cheesecake appeared first on Pressure Cooking Today™.

Fresh pears are at the peak this time of year, and this simple dessert of pressure cooker cinnamon poached pears with chocolate sauce is an elegant way to take advantage of the flavorful bell-shaped seasonal fruit.

Hi there. I’m Letty from Letty’s Kitchen, the blog about seasonal vegetarian cooking and desserts with a healthier twist. I’m delighted to share this pressure cooker recipe with you, especially because easy to make healthy desserts like this make me happy.

Making Cinnamon Poached Pears in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Cinnamon Poached Pears with Chocolate Sauce!

Bittersweet chocolate sauce draping over perfectly poached citrus and cinnamon scented pears—well, yum! Pears, quickly poached in the pressure cooker, well, hello, welcome to our busy lives.

Ralph Waldo Emerson said, “There are only 10 minutes in the life of a pear when it is perfect to eat.” That goes for poaching too— perfect ripeness of pears is important for perfectly poached pears.  (more…)

The post Pressure Cooker Cinnamon Poached Pears with Chocolate Sauce appeared first on Pressure Cooking Today™.

Desserts are one of my favorite things to make in the pressure cooker. I bought these fun, squatty 1/2 pint mason jars specifically for making desserts in a pressure cooker. Someone posted them in the Instant Pot Facebook group and I just couldn’t resist buying them.  (more…)

The post Pressure Cooker Chocolate Pots de Crème appeared first on Pressure Cooking Today™.