Cakes/ Instant Pot

Instant Pot S’more cheesecake recipe

Instant Pot s'mores cheesecake, s'mores cheesecake

Everything about this Instant Pot S’more cheesecake recipe is rich, decadent, and velvety. This is the best s’mores cheesecake you can make from scratch.

Every bite of this incredible dessert is filled with a graham cracker crust, rich cheesecake filling, and topped with an amazing chocolate ganache. 

Instant Pot S’more cheesecake recipe 

Forget the campfire; now you can have cheesecake with s’mores anytime you want. Everything about this s’mores cheesecake will make you feel like you’re eating a delicious freshly baked s’mores combined with a cool creamy cheesecake.

If you are a chocoholic like I am that I already know this instant pot cheesecake smores recipe is for you! You can take it to your friend’s house for dinner, surprise a neighbor, or eat it for a decadent dessert. 

This s’mores cheesecake is also fabulous for the holidays. When you get a bunch of family members and friends together, it’s nice to enjoy an incredible dessert together. Plus, there won’t be a single crumb leftover. 

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Do I really need cheesecake to set up overnight 

Yes, you absolutely need to let the cheesecake set up overnight. If you don’t, the cheesecake will be very mushy and fall apart as you try to cut it. I know it’s tempting to skip this step so you can taste how delicious it is, but I promise you really need to let it set up overnight to get the full effect. 

How to Know When Cheesecake is Done 

When checking your freshly cooked cheesecake you should take a thermometer and insert it into the center of the cake. It should read between140 degrees to 150 degrees Fahrenheit. If the temperature of the cheesecake is not close to 140 degrees, then you should go ahead and cook it for another 5 to 10 minutes in your instant pot. When you’re looking at your cheesecake, the outside edges should be set up when the cheesecake is done, and you will have a slight jiggle in the center.

Instant Pot cheesecake s'mores recipe, s'mores dessert

Different Topping Ideas for Cheesecake 

Add all sorts of different toppings on top of this instant pot s’mores cheesecake. Some of my favorite ideas to add on top would be some mini marshmallows, mini chocolate chips, a few sprinkles of graham crackers, and even some caramel sauce. The options are truly endless, and you can really add anything you want to this cheesecake. So go wild and add all your favorite s’mores toppings plus anything else you think would sound good. 

Tips For Freezing Cheesecake 

You can freeze this cheesecake very easily. All you need to do is let the cheesecake cool in the refrigerator overnight, then wrap it up very tightly and place it in a food storage container to keep it in the freezer for up to three months. When you’re ready to serve the cheesecake, place it in the refrigerator or the night before so it will be thawed out when you’re ready to eat it. Sometimes I will make an extra cheesecake just so I can have it handy when something creeps up on me, and I need a fast dessert. 

IP S'more cheesecake, s'mores dessert

Can I Make an Oreo Crust Instead of Graham Cracker 

Yes, absolutely! You can easily swap out the graham crackers for Oreos instead. You can opt to use a regular Oreos, mint Oreos, or even a peanut butter Oreos would be delicious. You can crush up the Oreo cookies in your food processor and prepare them the same way that you would a graham cracker crumbs. 

Ingredients

Crust Ingredients:

  • 2 C crushed graham cracker crumbs
  • ¼ C unsalted butter, melted

Cheesecake Filling

  • 2 – 8oz cream cheese, softened
  • 1 C sugar
  • ½ C sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs

Chocolate Ganache

  • 1 C Semi-sweet chocolate chips
  • ½ C heavy whipping cream
  • 1 8oz bag of Hershey Smore mix

best smores cheesecake, Instant Pot s'mores cheesecake

How To Make Instant Pot Cheesecake S’mores Recipe

Crust Directions:

First Step: Begin by lining and 8in springform pan with parchment paper and set it aside. 

Second Step: Combine the crushed graham crackers with the unsalted butter to form a crust. Press the crust into the bottom of the springform pan. You can use the back of a glass or cup to help press it down. You want the crust to be a thin layer. 

Cheesecake Filling Directions

First Step: Take a stand mixer and beat together the cream cheese and butter until they are creamy and smooth. Add in the sour cream, vanilla, and salt until they are combined. Then add the eggs one at a time, being sure to beat in between each addition. 

Building and baking the cheesecake:

First Step: Carefully pour the cheesecake batter into the crust and cover it tightly with aluminum foil. 

Second Step: Then put the trivet in the bottom of the instant pot along with 1 and 1/2 cups of water. 

Third Step: Slowly lower the cheesecake down onto the trivet and add the lid to the instant pot. 

Fourth Step: Turn the instant pot to high pressure for 34 minutes and complete a full natural release. The natural release will take around 15 to 20 minutes, so don’t be alarmed if it takes that long. 

Fifth Step: After the cheesecake has cooled, remove it from the instant pot and place it on the counter to finish cooling completely. 

Sixth Step: Put the cheesecake in the refrigerator overnight. This will allow it to set up completely. 

Chocolate Ganache Directions:

First Step: You will need to add the chocolate chips to a heat-safe bowl. Pour the warmed heavy cream over the tops of the chocolate chips and whisk until smooth. 

Second Step: Carefully pour the ganache over the top of the cheesecake, so it is smooth and even. 

Third Step: Allow the ganache to go ahead and drip off the sides of the cheesecake. Allow it to sit and harden for at least 30 minutes. 

Fourth Step: Make a batch of homemade whipped cream and add dollops around the edges of the cheesecake. Add any other toppings that you would like, such as chocolate chips, marshmallows, crushed cookies, or anything else you enjoy. 

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Now, remember to save this recipe on Pinterest for later 🙂

Instant Pot S'more cheesecake

Instant Pot S'more cheesecake

Instant Pot S'more cheesecake

Instant Pot S'more cheesecake is a golden graham crust, sweet cheesecake filling, and loaded with chocolate, marshmallows and graham in every bite. You can have s’mores all year round with this cheesecake dessert. 

Ingredients

Crust Ingredients:

  • 2 C crushed graham cracker crumbs
  • ¼ C unsalted butter, melted

Cheesecake Filling

  • 2 - 8oz cream cheese, softened
  • 1 C sugar
  • ½ C sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs

Chocolate Ganache

  • 1 C Semi sweet chocolate chips
  • ½ C heavy whipping cream
  • 1 8oz bag of Hershey Smore mix

Instructions

Crust Directions

  1. Line the bottom of a 8in springform pan with parchment paper and set aside
  2. Mix the crust ingredients together until combined and sand like
  3. Press the crust into the bottom of the springform pan. I find using the bottom of cup can help pack it in. 

Cheesecake Filling Directions

  1. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
  2. Beat in the sour cream, vanilla and salt until combined
  3. Beat in the eggs, 1 at a time until combined, use slow speed for this part, or it will overmix the batter. 

Building and baking the cheesecake

  1. Pour the cheesecake mixture into the crust and cover tightly with aluminum foil. 
  2. Place trivet into the pot of the instant pot, along with 1 ½ cup water. 
  3. Place the cheesecake onto the trivet and place the lid on the pot
  4. Press manual/high pressure for 34 minutes, with a full natural release. This can take 15-20 minutes.  
  5. Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
  6. Place into the fridge overnight to fully set up. Make sure to cover s’mores cheesecake. 

Chocolate Ganache Directions

  1. Pour chocolate chips into a heat safe bowl Pour heavy whipping cream over the chocolate chips and whisk until smooth. You will heat in microwave or on a double boiler on stove. 
  2. Pour the gananch onto the top of the cheesecake and smooth evenly
  3. Allow it to pool over the sides in a drip effect. Then allow to harden for 30 minutes.
  4. Make homemade whipped cream and pipe dollops around the edge of the cheesecake
  5. Pile up a mound of the s'more mix into the center of the s’mores cheesecake. 
  6. Cut and enjoy!

 

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Make sure you save this recipe on Pinterest for later

What’s top about a few other instant pot dessert recipes that you can make. 

Instant pot lemon cheesecake – if you love having a dessert that is a little bit tangy, this lemon cheesecake is fantastic.

Instant Pot Lemon Cheesecake Recipe

Instant Pot applesauce cake – everything about this instant pot applesauce cake screams fall. It’s so delightful and hard to resist.

Instant pot pumpkin cake – I love pumpkin so much that I will eat this cake any time of year.

Instant pot Bailey’s cheesecake – this cheesecake recipe is another one of my favorites. This cheesecake recipe is another one of my favorites. It’s so creamy and rich; I just can’t get enough of it.

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