Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners’ sugar or whipped cream and sliced strawberries.
TOP Reviews:
This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!!
this was a absolutley fabulous recipe. it was so good i had to take it to my friends at school!!! they loved it too! however i baked my cheesecake in a 375 degree oven for until it wasnt giggly in the middle. then i put it in the fridge for a few hours and it was perfect!!!!
Wasn’t kidding about needing to wait overnight for it to set. It’s delicious the next day. I don’t know if a pressure cooker is the best idea for cheesecake, but this is the only one I’ve ever made and it came out great.
Fantastic recipe! I make all my cheesecakes in the pressure cooker. I was concerned about all the ingredients fitting, as there’s the 8 oz of whipping cream. But they fit and it was a decadently rich chocolate cake with a creamy mousse cheesecake! I used oreos for my crust and didn’t need butter for the crust. I also own a mini bundt pan for the pressure cooker, & make lots of desserts with it
I was surprised the crust didn’t call for melted butter. Forgot to grease the pan, so tough getting it out- don’t skip that! Used 1 ounce of semisweet chips, and the color was lighter than the posted picture. Still delicious though! I made this in an 8 inch pan in the Instant Pot, and 45 minutes was perfect.
This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!!
Ingredients
1/2 cup chocolate cookie crumbs
1 pinch ground cinnamon
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