Instant Pot Chocolate Coconut Cheesecake Recipe
The flavors of this cheesecake recipe are out of this world!
Ingredients
Crust
- ⦁ 2 cups of chocolate cookie crumbs or graham crackers
- ⦁ 2 T granulated sugar
- ⦁ 3 T of softened butter
Coconut Layer
- ⦁ 16 ounces of softened cream cheese
- ⦁ 2 eggs room temperature
- ⦁ 2 t of coconut extract
- ⦁ ¾ cup granulated sugar
- ⦁ 3 T cornstarch
- ⦁ ½ cup of coconut cream don't use coconut milk
Chocolate Layer
- ⦁ 2 ounces of heavy cream
- ⦁ ½ cup of chopped bittersweet chocolate
- ⦁ 8 ounces of softened cream cheese
- ⦁ ⅓ cup of granulated sugar
- ⦁ ⅛ cup of room temp sour cream
- ⦁ ¾ t rum extract or vanilla extract
- ⦁ 1 egg room temperature
- ⦁ 1 egg yolk room temperature
Topping
- ⦁ 1½ cup of powdered sugar
- ⦁ 1 t clear vanilla extract
- ⦁ ¼ cup of milk
- ⦁ ¼ t salt
- ⦁ 1 cup of sweetened coconut
Instructions
To make the crust:
- Put a piece of cut parchment paper in the bottom of your 8-inch springform pan. Spray with nonstick spray and spray up the sides of the pan, too.
- Combine crumbs, granulated sugar, and butter.
- Put into the bottom of the pan and about 1/2 inch up the side.
- Pop into the freezer.
To make the Coconut Cream Layer:
- Mix the cream cheese, corn starch, granulated sugar, coconut cream, and coconut extract until smooth and fluffy. Add in eggs and beat on low.
- Pour into pan and put back into the freezer.
To make the chocolate layer:
- Put the chocolate and cream in a microwave-safe bowl and heat in 10-second bursts. Stir between each time. Melt all the way, then let cool.
- Using a hand mixer, mix the cream cheese until fluffy. Add in the sugar and beat.
- Mix in the cooled chocolate, extract, and sour cream.
- Add in the egg and egg yolk and mix on low.
- Pour on the first layer in the pan.
To cook the cheesecake:
- Put aluminum foil over the top of the pan and seal the edges.
- Put 1 cup of water in the bottom of the Instant Pot and put the pan on the trivet and lower into the pot.
- Seal the Instant Pot according to manual directions and cook on high for 35 minutes. Allow to rest for 10 minutes then do a manual release.
To make the topping:
- Put coconut on a baking sheet and pop in the oven for 10 minutes at 400 degrees.
- Mix with the powdered sugar, half of the milk, vanilla, and salt until fluffy. Add in more milk for consistency if needed.
- Use a 3# tip, create a lattice look by running lines vertically then horizontally on the cake. Use a #4 tip to make the edges.
- Sprinkle on toasted coconut.
