Triple Chocolate Cheesecake in the Pressure Cooker
This triple chocolate cheesecake made in the pressure cooker is ultra rich, creamy, and smooth with a deep cocoa flavor and dense Oreo crust, ready to impress with minimal effort.
Equipment
- 1 Mixing bowl for combining ingredients
- 1 Springform pan 9-inch size
- 1 Electric mixer for smooth batter
Ingredients
Main ingredients
- ¼ cup unsalted butter melted
- 2 cups Oreo cookie crumbs about 20 cookies
- salt pinch
- 3 packages Philadelphia Original Cream Cheese 8 ounces each, room temp
- 8 ounces sour cream room temperature
- 1 ¼ cups granulated sugar
- ¼ cup cocoa powder
- 2 teaspoons espresso powder
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 8 ounces bittersweet chocolate melted
- 6 ounces bittersweet chocolate finely chopped
- ¾ cup heavy cream
Instructions
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan well.
- Mix melted butter, Oreo crumbs, and a pinch of salt. Press into springform pan to form crust and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth, then add sour cream and mix well.
- Add sugar, cocoa powder, and espresso powder. Mix until smooth.
- Add eggs one at a time, mixing slowly after each just until blended. Stir in vanilla extract.
- Fold in melted and chopped chocolate. Stir in heavy cream gently.
- Pour batter over cooled crust, smooth the top. Bake for 55–65 minutes until center is almost set but still jiggly.
- Turn off oven, crack door open and allow cheesecake to cool inside for 1 hour. Then chill for at least 4 hours.
Notes
For best results, chill cheesecake for at least 4 hours or overnight. Serve at room temp for best flavor.