Instant Pot Espresso Cheesecake. Pressure cooker cheesecake with chocolate and coffee flavors. This may be my new favorite cheesecake flavor.
- ¾ cup Oreo crumbs (about 9 Oreo cookies, crushed)
- 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)
- 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.
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.
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