Chocolate Mint Cheesecake in an Instant Pot® – Instantly Delicious



If you love Thin Mints® and you love cheesecake, then you need to make this recipe for Chocolate Mint Cheesecake in the Instant Pot®. I know quite a few enthusiastic Girl Scouts, so I ended up with more cookies than we could eat (who am I kidding, we could have easily eaten them). However, I wanted to figure out how to make a really great cheesecake in the Instant Pot® since all the enthusiasts are raving about it. When I was looking at my very last box of Thin Mints®, it hit me – a Chocolate Mint Cheesecake. It combines one of my favorite flavors with one of my favorite desserts.


Before you make a cheesecake in the Instant Pot®, we need to talk about a little problem.  It is not widely spoken about and if you aren’t prepared for it (I certainly was not), you might be a little frightened and even disgusted and think my recipe failed you. The problem that I am talking about is water. As the steam circulates throughout the pot, it accumulates on the lid and then drips back down onto the food.  In something like a stew or vegetables, it is not a big deal. In a springform pan filled with cheesecake, it is not appealing.

I tried various methods and even consulted with folks on a message board.  It is normal and you might even have to pour off a significant amount of water from your cheesecake. DO NOT BE ALARMED. Once your cheesecake has chilled, it will be delicious and not at all wet.
Chocolate Mint  Chip Cheesecake
Serves 6

Ingredients:
For the crust:

12 Thin Mints®, crushed (substitute chocolate sandwich cookies, with 1/4 teaspoon mint extract)
2 tablespoons butter, melted

For the filling:
2- 8 ounce packages of cream cheese
1/2 cup sugar
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon mint extract
1/2 cup bittersweet chocolate chips or mini-chips
1 cup water (for the bottom of the Instant Pot®)

Directions:
1. Bring cream cheese, eggs, and sour cream to room temperature.

2. Spray a 7-inch springform pan with non-stick cooking spray. Optional: Place a paper towel onto a sheet of foil. Place prepared pan onto the paper towel and wrap the bottom of your pan.  This is to prevent any possible leaks.

3. Add cookies to a sandwich bag and crush with a rolling pin or heavy-bottomed pot. Combine crushed cookies with melted butter. Press the mixture into the bottom and slightly up the sides of your springform pan.  Place in the freezer for 15 minutes.

4. In a food processor or in the bowl of an electric mixer, combine cream cheese, salt and sugar. Add eggs, one at a time. Add sour cream, and mix until just combined.  Stir in extracts and chocolate chips.

5. Pour cheesecake batter into the prepared springform pan. Cover tightly with foil. Place pan on foil sling* and use it to lower the pan onto the trivet. Add 1 cup of water to the bottom of the Instant Pot®. Set the pot to manual – high pressure for 35 minutes, making sure that the valve is in the sealing position.  As soon as it is finished, turn off or unplug the pot and allow the pressure to come down naturally.

6. When safe to open, use the foil sling to lift the finished cheesecake out of the pot.  Remove foil and pour off any water (see above) and place on a wire rack to cool for one hour.  Carefully remove the base and gently cover the cheesecake with plastic wrap.  Allow to chill in the refrigerator for 6 hours before serving.

How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times.  This is going to be used to lift the cheesecake in and out of the ​Instant Pot®. 

​Enjoy, Julie

 




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