Ingredients
For the fudge sauce:
- ⅓ cup chocolate chips
- 2 Tbsp butter
- 1 Tbsp sugar, divided
- ¼ cup water
- 2 Tbsp light corn syrup
- 1 ½ teaspoons vanilla, divided
For the cheesecake:
- 1 cup graham cracker (or other cookie) crumbs
- 4 Tbsp butter
- 2 (8 oz) packages cream cheese, at room temperature
- 1¼ cup sugar
- 2 large eggs, at room temperature
- ¼ cup sour cream
- ¼ cup flour
Instructions
- To make the fudge sauce: Combine chocolate chips, 2 Tbsp butter, ¾ cup sugar, water, and corn syrup in a small saucepan. Bring to a boil, stirring continuously. Simmer for 5 minutes, remove from heat and stir in ½ tsp vanilla. Let cool completely and store covered, in the fridge (bring to room temperature before using).
- Place 1½ cups water into the stainless steel insert; put the trivet in.
- Melt the remaining 4 Tbsp butter in a medium bowl and add 1 tsp sugar and the graham cracker crumbs — stir to combine. Press into the bottom and halfway up the sides of a 7” springform pan; place in the freezer.
- Beat the cream cheese and remaining ½ cup sugar for 2 minutes; scrape down the sides. Add the eggs, sour cream and remaining 1 tsp vanilla and beat until completely smooth. Scrape down the sides. Add the flour and beat once more.
- Scrape the batter over your prepared crust and place on the trivet. Place the lid on top, close, and seal. Set to cook on “high” pressure and set the timer for 30 minutes.
- When the time is up, carefully remove the lid according to your manufacturer’s instructions. Blot any moisture that is on the cheesecake and let cool for 5 minutes. Carefully remove from the Instant Pot and let cool completely. Chill in the fridge overnight.
- To serve, either pour the fudge sauce over and cut into slices or pass the sauce separately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Holiday