Coffee Cheesecake in the Pressure Cooker
This creamy coffee cheesecake is pressure cooked to perfection, blending rich espresso flavors with a smooth, silky texture for an irresistible treat.
Equipment
- 1 Pressure cooker With sealing ring
- 1 Springform pan 9-inch
- 1 Oven-safe turkey bag
- 1 Electric mixer
Ingredients
Main ingredients
- 2 cups Oreo crumbs
- 4 tablespoons butter melted
- 3 packages cream cheese full fat, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- ⅓ cup espresso brewed strong
- 3 eggs large
- ½ cup heavy cream for topping
- 1 cup chocolate chips
- 1 oven-safe turkey bag
Instructions
Instructions
- Preheat oven to 325°F.
- Mix Oreo crumbs with melted butter and press into a 9-inch springform pan.
- Whip cream cheese with an electric mixer until smooth. Add sugar and vanilla, mixing well.
- Pour in brewed espresso and mix until combined.
- Mix in eggs one at a time, mixing slowly after each addition.
- Pour the filling over the crust in the pan.
- Seal pan in an oven-safe turkey bag.
- Set the bagged pan into a larger baking dish and fill with hot water halfway up the sides.
- Bake for 30 minutes or until the center jiggles slightly when nudged.
- Remove from oven and cool to room temperature, then refrigerate for at least 4 hours.
- Whip heavy cream until soft peaks form, fold in chocolate chips.
- Spread whipped cream topping over chilled cheesecake.
Notes
For best results, ensure cream cheese is at room temperature before mixing. Allow cheesecake to cool fully for the best texture.