Pressure Cooker Mocha Cheesecake
Indulge in decadent dessert perfection with this Pressure Cooker Mocha Cheesecake recipe, a rich and creamy fusion of chocolate and espresso that’s sure to impress. Featuring a buttery chocolate cookie crust, a luscious mocha-infused cheesecake filling, and optional whipped cream and chocolate shavings for garnish, this show-stopping treat is surprisingly easy to prepare using a pressure cooker. The silky-smooth texture is achieved through gentle steaming, while the combination of melted chocolate and espresso powder takes the flavor to the next level. With just 20 minutes of prep time and no need for a water bath, this cheesecake is an effortless yet elegant dessert perfect for any occasion. Whether you're a cheesecake lover or a coffee enthusiast, this recipe promises a slice of pure indulgence.
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Recipe Information
Ingredients
- 20 pieces Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 3 large Eggs
- 1 tablespoons Espresso powder
- 2 tablespoons Hot water
- 4 ounces Semi-sweet chocolate (melted and cooled)
- 1 cups Whipped cream (optional for garnish)
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Prepare the crust: Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse until the crumbs resemble wet sand.
Press the cookie mixture evenly onto the bottom of a 7-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to compact the crust evenly. Place the crust in the freezer while preparing the filling.
In a small bowl, dissolve the espresso powder in hot water and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the sour cream, vanilla extract, and the dissolved espresso mixture, and mix until fully combined.
Melt the semi-sweet chocolate and allow it to cool slightly. Add the cooled chocolate to the cheesecake mixture and mix until incorporated.
Add the eggs one at a time, mixing on low speed just until combined. Do not overmix to avoid incorporating air into the batter.
Remove the crust from the freezer and pour the cheesecake batter over it. Smooth the top with a spatula.
Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from leaking in.
Add 1 1/2 cups of water to the bottom of the pressure cooker. Place the trivet in the pressure cooker and carefully set the wrapped pan on top of the trivet.
Seal the lid of the pressure cooker and cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
Remove the cheesecake from the pressure cooker. Use a paper towel to gently dab away any condensation on the surface.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to set completely.
To serve, run a knife around the edge of the cheesecake before releasing the springform pan. Garnish with whipped cream and chocolate shavings, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.8 g | 515% | |
| Saturated Fat | 234.2 g | 1171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1478 mg | 493% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 436.9 g | 159% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 340.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 955 mg | 73% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1402 mg | 30% | |
*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.
