Fudge Truffle Cheesecake in the Pressure Cooker
This decadent fudge truffle cheesecake is made easily in your pressure cooker, delivering a rich, creamy texture and deep chocolate flavor without turning on the oven.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker with rack
- 1 Springform pan fits inside cooker
Ingredients
Main ingredients
- 1 ½ cups vanilla wafer crumbs
- ½ cup confectioners' sugar
- ⅓ cup unsweetened cocoa powder
- ⅓ cup butter softened
- 2 cups semi-sweet chocolate chips
- 3 packages cream cheese 8 ounce packages, room temperature
- 1 can sweetened condensed milk 14 ounce can
- 4 eggs
- 2 teaspoons vanilla extract
Instructions
Instructions
- Prepare your pan by pressing the crust mixture firmly into the bottom.
- Melt the chocolate chips in the microwave and stir smooth. Let cool slightly.
- In a large bowl, beat cream cheese until fluffy. Slowly add sweetened condensed milk and beat until smooth and shiny.
- Add cooled melted chocolate and mix until even in color.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Pour batter over crust in the springform pan. Place in pressure cooker over a rack with 1 cup of water. Seal lid and cook on high pressure for 55 minutes.
- Allow natural pressure release. Open lid carefully, cool cheesecake, then chill for several hours or overnight.
Notes
Chill the cheesecake for best texture and flavor. You can substitute graham crackers for vanilla wafers if needed.