Black and White Cheesecake Pressure Cooker
Master the art of indulgence with this Black and White Cheesecake made effortlessly in a pressure cooker! Featuring a rich, buttery chocolate cookie crust and a luscious duo of layers—classic vanilla and decadent dark chocolate—this dessert strikes the perfect balance between creamy sweetness and bold cocoa flavor. The pressure cooker ensures a smooth, silky texture with minimal fuss, cutting traditional baking times in half while locking in moisture. Topped with a dusting of cocoa powder and powdered sugar, this showstopping cheesecake is not only visually stunning but also irresistibly delicious. Ideal for dinner parties, holidays, or any occasion that calls for a decadent treat, this easy cheesecake recipe will quickly become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 18 pieces Chocolate sandwich cookies (e.g., Oreo)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 5 ounces Dark chocolate, melted and slightly cooled
- 2 cups Water (for pressure cooker)
- 1 teaspoon Cocoa powder (for garnish, optional)
- 1 teaspoon Powdered sugar (for garnish, optional)
Instructions
Grease the bottom and sides of a 7-inch springform pan and line the bottom with parchment paper.
In a food processor, blend chocolate sandwich cookies into fine crumbs. Mix the crumbs with melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the springform pan to form the crust. Freeze for 10-15 minutes while preparing the filling.
Using a hand mixer or stand mixer, beat the cream cheese and granulated sugar together until smooth and creamy.
Add sour cream and vanilla extract to the cream cheese mixture, and mix until incorporated.
Beat in the eggs one at a time, mixing until just combined. Avoid overmixing to prevent air bubbles.
Divide the cheesecake filling into two equal portions. Stir the melted dark chocolate into one portion to create the chocolate layer.
Pour the chocolate layer onto the chilled crust, smoothing the top with a spatula. Then, carefully pour the vanilla layer on top.
Cover the springform pan tightly with aluminum foil to prevent moisture from entering.
Add 2 cups of water to the pressure cooker and place a trivet inside. Carefully set the covered springform pan on the trivet.
Close the lid of the pressure cooker and set to high pressure. Cook for 35 minutes, then allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
Carefully remove the cheesecake from the pressure cooker and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Optionally, dust the top of the cheesecake with cocoa powder and powdered sugar before serving for garnish.
Slice and enjoy your Black and White Cheesecake!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
