Recipe Details
Ingredients
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2(4.8 ounce) packagesgraham crackers, crushed
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5tablespoonsbutter
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1pinchkosher salt
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1(8 ounce) packagecream cheese, softened
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1(8 ounce) packageNeufchatel cheese, softened
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¾cupwhite sugar
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2eggs
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2teaspoonsvanilla extract
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¼cupheavy whipping cream
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1(8 ounce) packagesemisweet chocolate chips
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2tablespoonsall-purpose flour
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1(12 ounce) packagefrozen sweet cherries
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2tablespoonsapricot jam
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2tablespoonswhite sugar
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1tablespoonwater
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1tablespooncornstarch
Cooking Directions
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Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
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Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
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Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
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Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
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Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
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Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer’s instructions, 10 to 15 minutes.
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Release pressure naturally according to manufacturer’s instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
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Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
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Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
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Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.
Tips
Substitute evaporated milk for the cream if desired.
I couldn’t get the trivet to fit, so I used a small metal bowl upside down inside the pot as a “support” for the springform pan. Worked great!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories568 | |
% Daily Value * | |
Total Fat 32g |
41% |
Saturated Fat 18g |
90% |
Cholesterol 102mg |
34% |
Sodium 420mg |
18% |
Total Carbohydrate 65g |
24% |
Dietary Fiber 3g |
11% |
Total Sugars 46g |
|
Protein 9g |
|
Vitamin C 1mg |
4% |
Calcium 58mg |
4% |
Iron 3mg |
16% |
Potassium 182mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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