Coffee Cheesecake Pressure Cooker Recipe That'll Blow Your Mind
This luscious coffee cheesecake is packed with bold espresso flavor, nestled in a crunchy Oreo crust, and topped with silky chocolate ganache—all made effortlessly in a pressure cooker for dream-worthy results.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch
- 1 Roasting pan for water bath
Ingredients
Main ingredients
- 2 cups Oreo crumbs for crust
- 4 tablespoon unsalted butter melted
- 3 packages cream cheese room temperature, full fat
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup brewed espresso
- 3 large eggs
- 1 oven safe turkey bag
- ½ cup heavy cream for ganache
- 1 cup semi-sweet chocolate chips for ganache
Instructions
Instructions
- Preheat oven to 325°F.
- Mix Oreo crumbs and melted butter until they resemble wet sand.
- Press mixture into a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add granulated sugar and vanilla extract; mix until well blended.
- Pour in brewed espresso and mix until incorporated.
- Add eggs one at a time, mixing gently between each addition.
- Pour filling over crust and smooth the top.
- Place pan in a turkey bag, leaving the top open, and set into a roasting pan with 1-inch hot water.
- Bake 65–85 minutes until center is almost set but still slightly jiggly.
- Turn off oven, leave door cracked, and let cheesecake cool inside for 60 minutes.
- Chill in refrigerator at least 4 hours or overnight.
- Prepare ganache by melting chocolate chips in heated heavy cream, then pour over chilled cheesecake and serve.
Notes
Wrap leftovers with plastic wrap and refrigerate up to 5 days. Freeze slices for longer storage and thaw overnight in fridge before serving.