This delightful dessert brings together the rich flavors of chocolate and cherries in a luscious cheesecake. It features a decadent chocolate crust made from crushed Oreos and a creamy chocolate cheesecake filling topped with cherry pie filling and cool whip. The addition of chocolate sprinkles adds a delightful touch to this exquisite black forest cheesecake.
Ingredients:
Crust ingredients:
– Crushed Oreos
– Unsalted butter, melted
Chocolate cheesecake ingredients:
– Cream cheese, softened
– Sour cream
– Sugar
– Cocoa powder
– Large eggs
– Semi-sweet chocolate chips, melted
– Vanilla
Topping ingredients:
– Cherry pie filling
– Cool whip
– Chocolate sprinkles
– Medium piping bag fitted with a star tip
Instruction:
How to Make A Cookie Crust:
1. Begin by lining the bottom of a springform pan 6-inch with parchment paper. Spray the sides with baking spray to prevent sticking.
2. Use a food processor to grind up the 24 Oreo cookies until they reach a sand-texture consistency for making the chocolate crust.
3. Add the melted butter to the crushed Oreos and combine the two.
4. Carefully press the crushed Oreos into the springform pan to create the crust.
5. Place the crust into the freezer while you prepare the cheesecake mixture. This will help it set up.
Chocolate cheesecake Directions:
1. Using a stand mixer, combine the cream cheese, sugar, and sour cream, and mix until smooth and creamy.
2. Slowly add the cocoa powder, melted chocolate, and vanilla extract to the cream cheese mixture.
3. Gradually add the eggs, being careful not to overmix, as overmixing can cause the cheesecake to crack.
4. Pour the chocolate cheesecake filling over the Oreo cookie crust.
5. Cover the Instant Pot black forest cheesecake tightly with foil and add 1 cup of water to the Instant Pot.
6. Place the trivet in the Instant Pot, and then lower the cheesecake into the pot.
7. Close the pressure cooker lid and ensure it is sealed on the valve.
8. Cook the black forest cheesecake on high pressure for 35 minutes with a 20-minute natural release.
9. After cooking, remove the lid and wipe up any excess water with a paper towel.
10. Allow the cheesecake to cool for an hour, then transfer it to the fridge to refrigerate overnight.
Topping Directions:
1. Take a sharp knife and run it around the edge of the springform pan to loosen the crust.
2. Remove the springform pan and place the cheesecake onto a serving plate if desired.
3. Spread cool whip around the edge of the cheesecake, leaving the center open for the cherry pie filling.
4. Carefully spoon cherry pie filling into the center of the cheesecake, creating the classic black forest cheesecake appearance.
5. Sprinkle chocolate sprinkles on top for some extra character.
6. Slice and serve the homemade black forest cheesecake, delighting your taste buds with every bite!
Nutritional Information:
Please note that the nutritional information is approximate and may vary based on specific ingredients and serving sizes.
– Serving Size: 1 slice
– Calories: 350 kcal
– Fat: 20g
– Saturated Fat: 10g
– Cholesterol: 80mg
– Carbohydrates: 35g
– Fiber: 2g
– Sugar: 24g
– Protein: 6g