Instant Pot Mudslide Cheesecake
This Instant Pot Mudslide Cheesecake is a creamy and smooth boozy cheesecake topped with a homemade whipped cream made with Irish Cream.
Servings: 8 slices
Calories: 667kcal
Equipment
Ingredients
- 16 oz cream cheese room temperature
- 2 eggs room temperature
- ½ cup Irish Cream
- 2 tablespoon Vodka
- ¾ cup granulated sugar
- 2 tablespoon cornstarch
- 3.5 oz dark chocolate bar melted
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup water for Instant Pot
Chocolate Cheesecake Crust
- 15 chocolate sandwich cookies crushed
- 4 tablespoon butter melted
- ⅛ teaspoon salt
Irish Cream Whipped Cream
- ½ cup heavy cream
- 1-2 tablespoon Irish Cream
- ½ teaspoon unflavored gelatin + 2 tablespoon hot water
Instructions
Chocolate Cheesecake Crust
- Preheat the oven to 325°F
- Finely crush the chocolate sandwich cookies including cream filling.
- Melt the butter and combine well with the crushed cookies.
- Line the bottom of a 7-inch springform pan with parchment paper if desired. (Or lightly grease)
- Lightly grease the sides of the springform pan.
- Add the crushed cookie mixture to the springform and press the mixture evenly along the bottom of the pan and up the sides of the pan.
- Bake in the oven for 12 minutes.
- Remove from the oven.
Mudslide Cheesecake Filling
- Melt the dark chocolate bar (3.5oz) using the microwave or double boiler.
- Allow the chocolate to cool before adding to the mixture.
- Starting with room temperature ingredients, add the cream cheese to a food processor.
- Blend the cream cheese and add the granulated sugar.
- Blend in the Irish Cream, Vodka, vanilla extract, cool and melted dark chocolate, sour cream, and cornstarch.
- Add the eggs one at a time performing quick pulses after each addition. DO NOT OVERBEAT!
- Transfer the filling to the cheesecake crust.
- Tap the pan on the countertop to release any air pockets that may be in the batter.
- If desired, loosely cover the top of the pan with aluminum foil.
Pressure Cooking the Cheesecake
- Add one cup of water into the inner liner.
- Lower the sling into the Instant Pot.
- Set the Instant Pot to MANUAL/PRESSURE COOK for 46 minutes.
- Allow the pot to completely naturally release (about 18 minutes) Naturally release means to leave the pot sit after the timer is up. The pressure will release on its own. The pin will drop once the pressure is released.
- Carefully remove the cheesecake from the Instant Pot and remove the foil.
- Use a paper towel to dab any condensation that has collected on the cheesecake.
- Allow the cheesecake to sit on the counter for 10 minutes before transferring it to the cheesecake to chill in the refrigerator for at least 24 hours.
- Once the cheesecake is filled, remove it from the pan, serve as is, or garnish it with topping.
Irish Cream Whipped Cream
- If using the unflavored gelatin to stabilize the whipped cream: Heat 2 tablespoon of water until hot and add the ½ teaspoon of unflavored gelatin and allow it to dissolve.
- Beat the heavy cream and granulated sugar.
- Once peaks begin to form add the Irish Cream and beat until peaks begin to form.
- At this point, add in the cooled gelatin mixture and beat until combined.
- Pipe as desired on cheesecake.
Notes
Overbeating the ingredients will create a lumpy cheesecake. The trick to a successful cheesecake is to not overbeat the ingredients but instead to combine until just blended.
Nutrition
Serving: 1slice | Calories: 667kcal | Carbohydrates: 51g | Protein: 9g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 376mg | Potassium: 266mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1309IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 5mg
