The best delicious Creamy Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Chocolate Cheesecake recipe today!
Hello my friends, this Creamy Chocolate Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Chocolate Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Creamy Chocolate Cheesecake.
What Makes This Creamy Chocolate Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Chocolate Cheesecake.
Ready to make this Creamy Chocolate Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 c Chocolate Graham cracker
Crumbs -=OR=-
3/4 c Graham cracker crumbs;
3/4 c Chocolate wafer crumbs;
12 oz Cream cheese; softened
1/2 c Sugar;
1 tb All-purpose flour;
3 Eggs;
1 ts Vanilla;
4 oz Semisweet chocolate; melted
— cooked
2 c Water;
Sweetened whipped cream;
— (optional)
Shaved chocolate;
— (optional)
Grease a 6 or 7 springform pan on sides and bottom. Coat bottom of
pan with crumbs. Set aside. Tear off two 2 20×2″ pieces of heavy
foil. Crisscross the strips and place pan in center.
In blender container or food processor bowl place cream cheese, sugar,
eggs, and vanilla. Cover and blend or process until smooth. Pour
into prepared pan and cover with foil.
Place rack and water in a 4- or 6 qt pressure cooker. Bring up the
foil strips, lift the ends of the strips and transfer pan into
cooker. Fold ends of foil strips over the top of the pan.
Lock lid in place. Place the pressure regulator on the vent pipe
( if you have a first-generation cooker).
Over high heat, bring cooker up to pressure.
Reduce the heat just enough to maintain pressure and
pressure regulator rocks gently; cook for 30 minutes for the 6″ pan
or 25 minutes for the 7″ pan.
Allow pressure to come down naturally. Carefully remove lid.
Using foil strips, carefully lift cheesecake out of the cooker. Remove
foil. Place on a wire rack and cook 15 minutes; loosen sides of
cheesecake. Cool to room temperature. Remove sides of pan. Cover and
chill for 2 – 24 hours. Garnish with whipped cream and shaved
chocolate, if desired. Make 8 servings.
Cal: 311; 22g fat; 127 chol; 166mg sod; 25g carb; 7g protein;
Yields
8 Servings
Leave a Reply