Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Instant Pot Espresso Cheesecake. Pressure cooker cheesecake with chocolate and coffee flavors. This may be my new favorite cheesecake flavor.
I am an espresso addict. I need my espresso in the morning…and I wash it down with some coffee. (Caffeine problem? I don’t have a problem. I can quit caffeine anytime I want…just not right now.)
So, when I was looking around for a new cheesecake idea, and saw espresso cheesecake, I thought “that sounds perfect - why haven’t I tried that yet?”
I have a Nespresso to feed that espresso habit1, so it's easy for me to make a couple of shots of espresso for this recipe. If you don't have one, look for Instant Espresso powder. I wouldn’t want to drink it on a regular basis, but it does have enough coffee flavor to work as an ingredient in this recipe.
My family enjoys when I make pressure cooker cheesecakes. (Of course they do. Who’s going to turn down cheesecake?) But this one got rave reviews, with a lot of moaning to the tune of “this is SO GOOD”. I may have found my new favorite cheesecake.
Pressure Cooker Cheesecake Notes
Pressure cooker cheesecakes are one of my favorite pressure cooker tricks. No one believes I used a pressure cooker as a steaming oven for the cheesecake, or how easy it is to do. The only tricks are having a cheesecake pan that will fit in your pressure cooker (my favorite is the Nordic Ware 7-Inch Springform Pan, and I’m hearing good things about the new Instant Pot 7.5 inch springform pan), and a rack to lift the pan enough for steaming (I love the Oxo Pressure Cooker Bakeware Sling, because the handles make it easy to lift the pan out when you’re done.). And, because I know I’m going to get asked, I used to cover my cheesecakes with foil, but I stopped. They don’t need the protection; a little water condenses on the top of the cheesecake, but a quick pat with a paper towel wicks up the moisture. And, the covered cheesecakes took a lot longer to cook. So, no more foil for me.
Recipe: Instant Pot Espresso Cheesecake
Inspired by: Espresso Cheesecake from Leite’s Culinaria
Print
Instant Pot Espresso Cheesecake
- Total Time: 1 hour
- Yield: 8 slices 1x
Description
Instant Pot Espresso Cheesecake. Pressure cooker cheesecake with chocolate and coffee flavors. This may be my new favorite cheesecake flavor.
Ingredients
Crust
- ¾ cup Oreo crumbs (about 9 Oreo cookies, crushed)
Cheesecake
- 1 pound regular cream cheese, softened (2 (8-ounce) packages)
- ⅔ cup sugar
- 2 teaspoons corn starch
- ¼ cup (2 oz) espresso
- ½ teaspoon vanilla extract
- 2 large eggs
- Whipped topping
- Chocolate covered espresso beans for topping (optional)
Instructions
- Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Spread the Oreo crumbs evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
- Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the espresso and the vanilla, and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
- Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack or baking sling in the pressure cooker pot, then pour in 1 cup of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an Instant Pot or other electric PC (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
- Cool the cheesecake: Lift the cheesecake out of the pressure cooker. If there is water on the top of the cheesecake, dab at it with the corner of a folded paper towel to soak it up. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve: Remove the springform from the cheesecake. Cut the cheesecake into slices (I cut the cheesecake into eight pieces). Top each slice with a dollop of whipped topping and a chocolate covered espresso bean. Serve and enjoy.
Notes
Don’t have an espresso maker? You can use instant espresso, or just make really strong coffee.
I don’t cover my cheesecake with foil while cooking. I used to, but I stopped when I realized how much it slows down cooking. (The center would never set.) I use a paper towel to dab at any water on top of the cheesecake after cooking.
Want to make single serving mini cheesecakes? Use this ingredients list with my mini-cheesecakes instructions.
Tools
6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
7-inch cheesecake pan (I like this springform pan from Nordic Ware)
Rack (this silicone bakeware sling with handles is my favorite)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot Eggnog Cheesecake
Instant Pot Maple Cheesecake with Candied Walnuts
Instant Pot Lemon Cheesecake
My other Instant Pot Pressure Cooker Recipes
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
- I know, I know. The little pods aren’t environmentally friendly. And the espresso isn’t as good as fresh ground beans. But I am NOT a morning person. I need my morning espresso to be easy. I’m trading quality for convenience, and Nespresso is good enough for me. ↩︎
Virginia says
By far the best cheesecake I've ever made ❤️❤️❤️ I want to make a plain cheesecake, if I leave out the 1/4 cup espresso, what should I substitute it with?!?!
Mike Vrobel says
Replace it with sour cream (like in my New York Cheesecake recipe, here: https://www.dadcooksdinner.com/pressure-cooker-new-york-cheesecake/ )
Beth D-N says
Are you using whole Oreos in the recipe, or just the cookie part? I'm thinking it's the whole Oreo, since there isn't a fat to bind the cookie crumbs together otherwise. Thanks!
Mike Vrobel says
Whole Oreos
Mike Vrobel says
Yes, whole Oreos.
Kara says
You talk about peppermint extract and candy canes in step two of your recipe. I’d love to see the updated one- this will be a hit for sure!
Mike Vrobel says
Gaah! Cut and paste will be the death of me. Thanks, fixed.