Milky Way Midnight Cheesecake in the Pressure Cooker
This ultra-creamy cheesecake is infused with chocolate, coffee, and chunks of Milky Way Midnight Bars, steamed to perfection in your pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 9-inch springform pan
- 1 Food processor
- 1 Pressure cooker
Ingredients
Main ingredients
- 18 chocolate graham cracker sheets about 2 sleeves
- ½ cup granulated sugar plus an extra ¼ cup for the filling
- 1 tablespoon coffee grounds adds subtle depth
- 1 stick unsalted butter melted
- 16 oz cream cheese softened
- 2 large eggs
- 8 oz sweetened condensed milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1.5 cups chopped Milky Way Midnight Bars plus extras for topping
- ⅔ cup dark chocolate chips or chopped chocolate bar
Instructions
Instructions
- Preheat your oven to 325°F (163°C) to prepare the crust and filling.
- In a food processor, pulse chocolate graham crackers, ½ cup sugar, and coffee grounds into fine crumbs. Add melted butter and pulse to combine until texture resembles wet sand.
- Press crumb mixture firmly into a greased 9-inch springform pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing well after each. Mix in remaining ¼ cup sugar, sweetened condensed milk, heavy cream, and vanilla extract until fully incorporated.
- Fold in flour, salt, chopped Milky Way Midnight Bars, and dark chocolate chips.
- Pour filling over prepared crust and smooth with a spatula.
- Bake in preheated oven for about 30 minutes or until center is set and edges are puffed.
- Turn off oven, crack door open, and allow cheesecake to rest for 60 minutes to cool gradually.
- Transfer cheesecake to refrigerator and chill for at least 4 hours or overnight.
- To use pressure cooker, place cheesecake pan on rack over water in cooker, seal, and cook for 30 minutes on high pressure.
- Allow natural pressure release before removing cheesecake. This ensures proper set and prevents cracks.
Notes
Let cheesecake cool completely for best texture. You can chill rapidly in freezer for 90 minutes if needed. For deeper flavor, add espresso powder instead of ground coffee.