Nutella Instant Pot Cheesecake
7 inch Nutella flavored cheesecake made in the Instant Pot
Servings 6
Cost 5
Equipment
- Instant Pot
Ingredients
- 15 broken Oreos
- 3 tablespoons butter, melted (unsalted) (42 grams)
- 2 packages cream cheese, softened (16 oz) (450 grams)
- ⅓ cup Nutella (100 grams)
- 2 ½ tablespoons granulated sugar (35-40 grams)
- 2 large eggs, room temperature (30 grams)
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons cream or use 1 T. cream and 1 T. Frangelico
- 1 ½ cups boiling water for the pot
Instructions
- Bring all ingredients to room temperature. To speed things up, you can soften the cream cheese in the microwave and submerge the eggs in very warm water, but ingredients do need to be room temperature.
- Combine the crumbs and melted butter. Press flat (I usually do it with the bottom of a can) in a greased 7 inch springform pan. Put the crust in the freezer while you make the filling.
- In a food processor, process the cream cheese, Nutella and sugar until smooth. Scrape the sides of the bowl.
- Remove lid of processor and add one egg, then process again until smooth, once again scraping the side of the bowl. Add remaining egg, salt, vanilla, cream and Frangelico (if using).
- Scrape mixture into the prepared crust.
- Place 1 ½ cups of boiling water (I just boil some real quick in the microwave) in the instant pot.
- Set the cheesecake on the trivet and use the trivet handles to lower the cake down into the pot. If your trivet doesn't have handles, you can make a sling with foil. Close the pot, set the valve to the center, lock the lid in place and cook for 32 minutes. Let sit for 10 minutes before releasing (10 minute natural release).
- Remove lid and carefully lift using handles on the trivet or if you made a sling, using the sling. Let cool at room temperature for 1 hour, then transfer to the refrigerator and let chill for 3 or 4 more hours or until ready to serve.
