My family loves to eat cheesecake! I think it's our favorite dessert hands down, and there are so many fun flavors to make in a cheesecake. And this Mint Chocolate Chip Cheesecake recipe is so delicious. It's perfect for Christmas or St. Patrick's Day (or really just any day), and you can make it in your Instant Pot.
To create the crust, add chocolate graham cracker crumbs, brown sugar and melted butter to a bowl. Mix together by using a fork, mixer or food processor until it's the consistency of wet sand.
Spray bottom and sides of a springform cheesecake pan with a non-stick cooking spray. Wipe excess oil with paper towel.
Cut parchment paper to the size of the bottom of the pan and insert into the bottom.
Scoop graham cracker mixture into the pan and press evenly into bottom and up sides about ½ inch. The bottom of a drinking glass can help with pressing the bottom.
Put the pan into freezer while preparing the filling.
To create the cheesecake filling, beat the cream cheese, sugar and flour in a large bowl with an electric mixer at low speed until smooth and creamy. Mix in the sour cream and mint extract on low speed until combined.
Add eggs, one at a time, beating on low speed after each, just until combined.
Mix in drops of food coloring, on low speed until it reaches your desired color. I added 6 drops.
Fold in chocolate chips.
Remove pan of crust from freezer and pour mixture into pan.
Add 1 cup water to the bottom of Instant Pot.
Place the cheesecake pan on the trivet that comes with the Instant Pot and lower into the Instant Pot.
Place the lid on pot and seal according to your pot instructions.
Set on high pressure and cook for 35 minutes.
Allow pot to cool and release pressure.
Remove cheesecake from pot.
Using the end of a paper towel, wick any water that has gathered around the edges of pan.
Cover cheesecake and refrigerate several hours or overnight.
To make the chocolate ganache topping, heat cream in microwave until just hot to the touch, not boiling. Add corn syrup and chips. Stir.
Heat 15 seconds at a time until chips are melted. Do not heat too much. Stir until well-combined.
Cool to room temperature before using.
Drizzle onto top of cake, using a spoon or piping tip. Cool in the refrigerator until ganache is set before slicing.
Instant Pot Mint Chocolate Chip Cheesecake with Chocolate Ganache Recipe
Ingredients
Crust Ingredients
- 2 c. chocolate graham cracker crumbs
- 2 tablespoon light brown sugar
- 5 tablespoon melted butter
Cream Cheese Filling Ingredients
- 24 oz cream cheese, softened
- 1 c. sugar
- 3 tablespoon all-purpose flour
- ¾ c sour cream
- 1-½ teaspoon mint extract
- 3 lg eggs, room temperature
- 1-½ c mini semi-sweet chocolate chips
- Green liquid food coloring
Chocolate Ganache Ingredients
- 4 oz dark chocolate mini chips
- 4 oz heavy cream
- 1 tablespoon light corn syrup
Instructions
!Crust Instructions
- Add chocolate graham cracker crumbs, brown sugar and melted butter to bowl. Mix together by using a fork, mixer or food processor until the consistency of wet sand.
- Spray bottom and sides of springform cheesecake pan with a non-stick cooking spray. Wipe excess oil with paper towel.
- Cut parchment paper to size of bottom of pan and insert into bottom.
- Scoop graham cracker mixture into pan and press evenly into bottom and up sides about ½ inch. The bottom of a drinking glass can help with pressing the bottom.
- Put pan into freezer while preparing the filling.
!Mint Chocolate Chip Cheesecake Filling Instructions
- In large bowl, using electric mixer, beat cream cheese, sugar and flour at low speed until smooth and creamy.
- Mix in sour cream and mint extract on low speed until combined.
- Add eggs, one at a time, beating on low speed after each, just until combined.
- Mix in drops of food coloring, on low speed until it reaches your desired color. I added 6 drops.
- Fold in chocolate chips.
- Remove pan of crust from freezer and pour mixture into pan.
- Add 1 cup water to bottom of Instant Pot.
- Place cheesecake pan on trivet that comes with the Instant Pot and lower into Instant Pot.
- Place lid on pot and seal according to your pot instructions.
- Set on high pressure and cook for 35 minutes.
- Allow pot to cool and release pressure.
- Remove cheesecake from pot.
- Using the end of a paper towel, wick any water that has gathered around the edges of pan.
- Cover cheesecake and refrigerate several hours or overnight.
!Chocolate Ganache Instructions
- Heat cream in microwave until just hot to the touch, not boiling.
- Add corn syrup and chips. Stir.
- Heat 15 seconds at a time until chips are melted. Do not heat too much.
- Stir until well-combined.
- Cool to room temperature before using.
- Drizzle onto top of cake, using a spoon or piping tip.
- Cool in refrigerator until ganache is set before slicing.
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