This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Utensils
Medium Bowl
Large Bowl
Step 1
Pour 3/4 cup water in the Combi Cooker Pan for steaming. Place the Crisper Tray on top, then place the prepared chocolate pie crust, in its aluminum foil dish, on the tray. Set aside.
Step 2
In a medium microwavable-safe bowl, add chocolate and cream. Microwave on high for 1 minute. When chocolate is melted, mix and set aside.
Step 3
In a large bowl, whisk the softened cream cheese for 2 minutes. When the cream cheese is fluffy, whisk in the sugar, espresso powder, and vanilla extract.
Step 4
Whisk in eggs one at a time, and then fold in the chocolate mixture.
Step 5
When mixture is combined, pour it into the prepared pie crust. Fill it until right below the rim of the prepared pie crust. Slide the Combi Pan into Level 1.
Step 6
Close door and flip the SmartSwitch™ to COMBI COOKER. Select COMBI BAKE, set temperature to 375F and set time to 15 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).
Step 7
When cooking is complete, remove pan from unit. Let cheesecake cool in Combi Pan for 20 minutes.
Step 8
Remove the cheesecake from the Combi Cooker Pan and chill in the refrigerator for 8 hours or overnight. Enjoy with whipped cream.
Pour 3/4 cup water in the Combi Cooker Pan for steaming. Place the Crisper Tray on top, then place the prepared chocolate pie crust, in its aluminum foil dish, on the tray. Set aside.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 2 of 8
In a medium microwavable-safe bowl, add chocolate and cream. Microwave on high for 1 minute. When chocolate is melted, mix and set aside.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 3 of 8
In a large bowl, whisk the softened cream cheese for 2 minutes. When the cream cheese is fluffy, whisk in the sugar, espresso powder, and vanilla extract.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 4 of 8
Whisk in eggs one at a time, and then fold in the chocolate mixture.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 5 of 8
When mixture is combined, pour it into the prepared pie crust. Fill it until right below the rim of the prepared pie crust. Slide the Combi Pan into Level 1.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 6 of 8
Close door and flip the SmartSwitch™ to COMBI COOKER. Select COMBI BAKE, set temperature to 375F and set time to 15 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 7 of 8
When cooking is complete, remove pan from unit. Let cheesecake cool in Combi Pan for 20 minutes.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
1/2 cup
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
Step 8 of 8
Remove the cheesecake from the Combi Cooker Pan and chill in the refrigerator for 8 hours or overnight. Enjoy with whipped cream.
180g
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1
bag semi-sweet chocolate chips
120g
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
100g
granulated sugar
1 teaspoon
instant espresso powder
1 teaspoon
vanilla extract
2
large eggs
Whipped cream, optional
3/4 cup
water, for steaming
1
prepared chocolate cookie pie crust, in aluminum foil pie dish
1 (12-ounce)
bag semi-sweet chocolate chips
1/2 cup
heavy cream
1 1/2 blocks
cream cheese, (12 ounces), room temperature
