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Chocolate Cheesecake

November 26, 2016 by Judy 11 Comments

I made this Decadent Chocolate Cheesecake to curb a Chocolate Craving.

The wonderful part of this Chocolate Cheesecake recipe is that it is made in my electric pressure cooker.  I love my Instant Pot Duo 60!

It has saved me so much time in the kitchen and makes it where I can walk away and let it do its magic while I work on things like getting my exercise in, developing more recipes and spending time with my family. If you don’t have one you need to put it on your Christmas list!!

Lets get back to the chocolate cheesecake …

I used to make a cheesecake like this every year when my boys were young, it was one of their favorite treats. They especially loved when I crushed candy canes on top and of course the chocolate crust. This chocolate cheesecake is extremely rich so you only need a small slice to satisfy you.

The pan I used for making this Chocolate Cheesecake in the Instant Pot

There are a couple different types of cheesecake pans you can use that will fit in your Instant Pot

This 7×3″ pan from Fat Daddio is the most popular

Personally, I have this 6 x 3  ” spring form pan from Wilton
Any pan larger than these will not fit within the liner of a 6qt Instant Pot.

I’ve also used these mini spring form pans to make cheesecakes from the Trim Healthy Mama Cookbook.

 

What type of Chocolate to use for this Recipe

Trim Healthy Mama’s love Lily’s Chocolate and it is perfect for this cheesecake recipe whether you use a chocolate bar or their chocolate chips you are sure to stay on plan without stomach upset or bloating from off plan ingredients.

I’ve also used these Stevia Sweetened Chocolate Chips or 85% chocolate.

Stevia Sweetened Chocolate Chips (THM S, Low Carb, Diabetic friendly) Sugar free chocolate baking chips

The Chocolate Cheesecake Recipe:

For the Crust:

1/4 cup almond flour
1/4 cup cocoa powder
2 Tablespoons THM Super Sweet Blend
6 tablespoons unsalted melted then cooled butter

For the Filling:

8 oz Sugar Free Chocolate Chips (I used Lily’s or you can use these Stevia Sweetened Chocolate Chips)
1 lb room temperature cream cheese (I used 1 block full fat and 1 block 1/3 fat)
1/4 cup Low Carb Brown Sugar
2 whole egg (room temp)
1/4 cup sour cream (regular or low-fat)
1 tsp coffee extract
2 teaspoons THM Baking Blend
1 pinch salt

Instructions

  1. To prepare the Instant Pot for the process:
  2. first you are going to want to add 2 cups of water to the pressure cooker and then place the rack on the bottom.
  3. You are also going to need a “sling” so you can get the pan out of the pressure cooker once it has done its thing.
  4. To make a sling:
  5. You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
  6. To make the crust:
  7. Combine the almond flour, cocoa, sweetener and unsalted melted then cooled butter. Add crust mixture to the bottom of the pan and up the sides a little.
  8. For the Cheesecake:
  9. I prepped the chocolate ahead of time by melting it slowly in a stainless steel bowl over warm water and allowed it to cool slightly
  10. Cream the cream cheese with low carb brown sugar. Add eggs one at a time. Add melted chocolate and sour cream. Consistently scrape down the sides of the bowl after each addition. Add coffee extract and baking blend with pinch of salt in it. Scrape! Scrape! Scrape! Blend until creamy.
  11. Pour mixture into prepared dish.
  12. Smooth down top with spatula. Place pan on sling and then move and lower carefully into the Instant Pot.
  13. set your Instant Pot to max pressure for 25 minutes (Manual/high).
  14. Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
  15. Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.
     
    To Bake in the Oven:
    1. Place foil over the bottom of the spring form pan, seal so that water doesn’t get into pan. You can also place foil on the top of the pan if desired.
    2. Place pan into a 13 x 9 baking pan and fill with water ½ way up the sides of the spring form pan.
    3. Place 13 9 pan into a preheated 350 degree oven and bake for 60-70 minutes.
    4. When cheesecake is done cooking, turn oven off and allow o sit in warm oven for 2 hours.
    5. Remove from oven, loosen edges and refrigerate for 8-12 hours before serving.

Notes

Serve topped with Handy Chocolate Sauce from the Trim Healthy Mama Cookbook or your favorite topping. I really love having a cup of coffee with this and plan to add one of these Sugar Free Peppermint Lattes with my next slice!!

The Printable Recipe:

Chocolate Cheesecake
 
Author: Judy Witherby
Nutrition Information
  • Serves: 10
  • Serving size: 1 slice
  • Calories: 131
  • Fat: 11g
  • Carbohydrates: 17g
  • Sodium: 32mg
  • Fiber: 8g
  • Protein: 4g
  • Cholesterol: 45mg
Recipe type: Dessert
Cuisine: American
Prep time:  1 hour 15 mins
Cook time:  25 mins
Total time:  1 hour 40 mins
Save Print
Creamy delicious chocolate cheesecake that satisfies with every bite.
Ingredients
For the Crust:
  • ¼ cup almond flour
  • ¼ cup cocoa powder
  • 2 Tablespoons THM Super Sweet Blend
  • 6 tablespoons unsalted melted then cooled butter
For the Filling:
  • 8 oz Sugar Free Chocolate Chips (I used Lily's or you can use these Stevia Sweetened Chocolate Chips)
  • 1 lb room temperature cream cheese (I used 1 block full fat and 1 block ⅓ fat)
  • ¼ cup Low Carb Brown Sugar
  • 2 whole egg (room temp)
  • ¼ cup sour cream (regular or low fat)
  • 1 tsp coffee extract
  • 2 teaspoons THM Baking Blend
  • 1 pinch salt
Instructions
  1. To prepare the Instant Pot for the process:
  2. first you are going to want to add 2 cups of water to the pressure cooker and then place the rack on the bottom.
  3. You are also going to need a "sling" so you can get the pan out of the pressure cooker once it has done its thing.
  4. To make a sling:
  5. You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
  6. To make the crust:
  7. Combine the almond flour, cocoa, sweetener and unsalted melted then cooled butter. Add crust mixture to the bottom of the pan and up the sides a little.
  8. For the Cheesecake:
  9. I prepped the chocolate ahead of time by melting it slowly in a stainless steel bowl over warm water and allowed it to cool slightly
  10. Cream the cream cheese with low carb brown sugar. Add eggs one at a time. Add melted chocolate and sour cream. Consistently scrape down the sides of the bowl after each addition. Add coffee and baking blend with pinch of salt in it. Scrape! Scrape! Scrape! Blend until creamy.
  11. Pour mixture into prepared dish.
  12. Smooth down top with spatula. Place pan on sling and then move and lower carefully into the Instant Pot.
  13. set your Instant Pot to max pressure for 25 minutes (Manual/high).
  14. Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
  15. Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.
To Bake in the Oven:
  1. Place foil over the bottom of the spring form pan, seal so that water doesn't get into pan. You can also place foil on the top of the pan if desired.
  2. Place pan into a 13 x 9 baking pan and fill with water ½ way up the sides of the spring form pan.
  3. Place 13 9 pan into a preheated 350 degree oven and bake for 60-70 minutes.
  4. When cheesecake is done cooking, turn oven off and allow o sit in warm oven for 2 hours.
  5. Remove from oven, loosen edges and refrigerate for 8-12 hours before serving.
Notes
Serve topped with Handy Chocolate Sauce from the Trim Healthy Mama Cookbook or your favorite topping.
3.5.3226

 

 

 

 

 

Dreamy Chocolate Cheesecake that is both Low carb and Trim Healty Mama (S) friendly.

Filed Under: Dessert, Low Carb, Sugar Free, Trim Healthy Mama Tagged With: Cheesecake, Chocolate, Diabetic Friendly, Instant Pot, Sugarless, THM Instant Pot Recipe, THM S

Let me assist you in your Trim & Healthy Journey with:

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Comments

  1. Alison says

    November 30, 2016 at 3:37 pm

    I don’t have an instant pot. Can I cook this in the oven; if so for how long, and at what temperature? Thanks!

    Reply
    • Judy says

      November 30, 2016 at 3:47 pm

      Hi Alison, You sure can!! Normally bake my cheesecakes at 325 for an hour 🙂 and I do use a water bath to prevent cracking.

      Reply
  2. Christie says

    November 30, 2016 at 4:02 pm

    Yummy. And I just ordered my Instant Pot. Can’t wait to try this out!

    Reply
  3. joyce says

    November 30, 2016 at 6:34 pm

    #10 in the instructions says ‘add vanilla and flour with a pinch of salt’. is the vanilla what is listed in the recipe as coffee extract, and the flour what is listed as baking blend??

    Reply
    • Judy says

      November 30, 2016 at 6:55 pm

      yes, I corrected my error, sorry about that.

      Reply
  4. Crystal Navarro says

    December 4, 2018 at 6:34 pm

    Not using an insta pot, so I was wondering what size cheesecake pan would I use?
    Thanks!

    Reply
    • Judy says

      December 4, 2018 at 11:00 pm

      I used a 6″ x 3″ pan 🙂

      Reply

Trackbacks

  1. The Ultimate Trim Healthy Mama Cheesecake Round-Up - Northern Nester says:
    October 15, 2017 at 8:30 am

    […] Chocolate Cheesecake via Wonderfully Made and Dearly Beloved […]

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  2. How to Prepare Instant Pot Turnips - Wonderfully Made and Dearly Loved says:
    November 16, 2017 at 7:56 am

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  3. Meal Planning, Do I Have To? - Wonderfully Made and Dearly Loved says:
    January 21, 2018 at 6:32 am

    […] Those heavy S cheesecakes and decadent cakes etc, they are for once in a while not everyday in our home. Neither my husband or myself do well when we have overindulged in those heavy S treats. […]

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  4. Trim & Healthy Instant Pot Recipes | Wonderfully Made and Dearly Loved says:
    September 20, 2018 at 7:09 am

    […] Chocolate Cheesecake(S) […]

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