Indulge with our decadent Mocha Cheesecake Recipe
Welcome, my fellow coffee and chocolate lovers! Today, I have a decadent treat for you – my pressure cooker mocha cheesecake recipe! This dessert is perfect for any occasion or just a delicious indulgence.
As a barista and avid baker, I cherish the combination of coffee and chocolate. This recipe truly marries the two flavors together perfectly. Picture fluffy cream cheese blended with rich dark chocolate, espresso, and hints of Kahlúa. Your taste buds will be dancing with joy at the very first bite.
What sets this mocha cheesecake recipe apart from others is that it is made in an instant pot or pressure cooker. With this cooking method, the cheesecake turns out incredibly moist and creamy. The pressure cooker allows for minimal effort while still producing a beautiful presentation.
Whether you’re hosting a dinner party or personalizing your dessert menu, this cheesecake will become your go-to recipe. Trust me; your friends and family will adore this sweet treat. Are you ready to add a new recipe to your box? Let’s dive into the details of my pressure cooker mocha cheesecake recipe!
Why You’ll Love This Recipe
My dear coffee and chocolate lovers, let me introduce you to the pressure cooker mocha cheesecake recipe. This dessert is a delightful combination of two flavors that bring joy to your taste buds. Trust me when I say that you will absolutely love this recipe.
Firstly, this recipe is perfectly balanced with the rich bitterness of mocha and the smooth sweetness of cream cheese. You will find yourself savoring every bite of this luscious cheesecake, as the flavors will dance in your mouth and leave you wanting more. It’s perfect for any occasion – whether it’s a birthday celebration or just a sweet indulgence for yourself.
Secondly, this recipe is incredibly easy to make. The pressure cooker does most of the work for you! Just mix the ingredients together and let the magic happen. You can prepare everything in just 20 minutes, and the cooker will do its thing in less than an hour. It’s perfect for anyone who has a busy schedule but still wants to indulge in some delicious dessert.
Lastly, this recipe is versatile in terms of customization. You can add some Kahlua or espresso to enhance the coffee flavor, or even sprinkle some dark chocolate chips on top for an extra kick. If you prefer a low-carb option, you can swap the regular sugar with keto-friendly sweeteners and use almond flour instead of graham crackers for the crust.
In conclusion, there are many reasons why you’ll love this pressure cooker mocha cheesecake recipe. Its perfect balance of flavors, ease of preparation, and ability to be customized makes it a fantastic addition to your dessert recipe box. So what are you waiting for? Try this recipe out now – I guarantee that it will quickly become one of your favorites!
Ingredient List
Let’s dive into the ingredient list for this pressure cooker mocha cheesecake recipe. Don’t worry, you don’t need any fancy ingredients to make a delicious mocha cheesecake. Here are the things that you will need:
Crust:
- 1 and 1/2 cup chocolate graham cracker crumbs (3 oz or 85 g)
- 3 tablespoons melted butter (43 g)
- 2 tablespoons granulated sugar
- 1/4 cup Kahlua or brewed coffee
Filling:
- 2 (8 ounce) packages cream cheese, softened at room temperature
- 1 and 1/4 cups granulated sugar
- 1/4 cup instant pot chocolate espresso, cooled
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Topping:
- 1 cup chocolate chips
- 3/4 cup heavy cream (185 g)
- 2 teaspoons instant pot mocha or dark chocolate cocoa powder
Some of these ingredients may be found in your pantry, while some may require a quick dash to the grocery store. But trust us, when you bite into this dessert, any effort put into obtaining these ingredients will be well worth it.
The Recipe How-To
Ready for some decadent mocha cheesecake perfection? Here’s how to whip up this pressure cooker mocha cheesecake recipe, which is perfect for chocolate lovers!
Step 1: Make the Crust
– Preheat your oven to 350°F (175°C).
– Mix 3 cups of chocolate graham cracker crumbs, 3 tablespoons of melted butter, and 1/4 cup of granulated sugar in a bowl until well combined.
– Press the mixture onto the bottom and sides of a 9-inch springform pan.
– Bake for 8 minutes.
Step 2: Make the Filling
– Combine 1/4 cup of brewed coffee, 2 teaspoons of Kahlua, and 2 teaspoons of vanilla extract in a small bowl.
– Beat two 8-ounce packages of cream cheese softened at room temperature, and 1 and 1/2 cups of granulated sugar together until creamy.
– Beat in 1/2 cup of sour cream, followed by the cooled coffee mixture.
– Add in 4 eggs, one at a time, beating softly after each addition, until everything is combined.
Step 3: Pressure Cook the Cheesecake
– Fold a big square piece of foil and wrap it around your springform pan turning up about 1 inch around the sides. Proceed to do this with another identical piece.
– Mix together 4 cups chocolate chips and 240 g whipping cream in instant pot insert. Cover with lid. Set vent valve to “sealing” position.
– Choose “pressure cook” or “manual” with high pressure setting; set time to record precisely 10 minutes.
Note: It will take about 10 minutes for it to come up to pressure before cooking begins.
– When time is up, turn off/on your pressure cooker manually or let it naturally release pressure (10-15 min).
– Remove from pressure cooker and allow to slightly cool before placing in the refrigerator for at least 4 hours.
Step 4: Serve the Cheesecake
– Once the cheesecake has chilled for a minimum of 4 hours, remove it from the refrigerator and release it from the springform pan.
– Cut into slices using a sharp knife.
– Enjoy this delicious pot chocolate cheesecake with a mug of coffee.
Enjoy your rich, dense, creamy and delicious mocha cheesecake; perfect for any time of day or night!
Substitutions and Variations
As a barista and a coffee lover at heart, I love experimenting with new flavors and ingredients to create unique coffee creations. This pressure cooker mocha cheesecake recipe is the perfect opportunity to do just that! Here are a few substitutions and variations you can try out:
1. Switch up the crust: Instead of chocolate graham cracker crumbs, try using Oreo crumbs or a low-carb alternative like almond flour for a keto-friendly option.
2. Use different chocolate: Dark chocolate lovers can substitute milk chocolate chips with dark chocolate chips for a richer flavor profile.
3. Add in mix-ins: For extra texture and flavor, add in some peanut butter chips or chopped nuts to the cheesecake filling.
4. Play with espresso flavors: Feel free to switch up the Kahlua and brewed coffee combo with your favorite pot or instant pot espresso for an extra boost of caffeine.
5. No-bake option: If you don’t want to use a pressure cooker, you can make a no-bake version using softened cream cheese mixed with whipped cream, sugar, and espresso.
6. Lime cheesecake: For those who are not fans of chocolate or mocha flavored desserts, lime cheesecake also goes well with espresso for that refreshing yet bittersweet flavor combination.
Remember, these are just suggestions! Don’t be afraid to get creative and put your own spin on this mocha cheesecake recipe. Happy baking!
Serving and Pairing
When it comes to serving and pairing this decadent pressure cooker mocha cheesecake, there are endless options to choose from. This rich and creamy dessert is the perfect ending to any meal, and it pairs well with a variety of beverages.
First things first, slice yourself a generous portion of this mocha cheesecake to allow its flavors to dance on your taste buds. Because of its richness, a small piece goes a long way! This mocha cheesecake is perfect for chocolate lovers, as the flavors of chocolate and coffee come together in a beautiful harmony of tastes.
To complement the sweetness of the cheesecake, consider pairing it with an espresso shot or a cup of freshly brewed coffee. The bitterness of the coffee will balance out the sweetness of the cheesecake and enhance its flavors in a beautiful way.
If you prefer something sweeter, try pairing this mocha cheesecake with a glass of Kahlua or Baileys Irish Cream. These liqueurs provide a nice contrast to the rich creaminess of the cheesecake, resulting in an elevated dessert experience.
For those with dietary restrictions or preferences, this recipe can be easily adapted to fit different lifestyles! For example, if you are following a low-carb or keto diet, you can serve this dessert with sugar-free whipped cream or substitute the sugar for a low-carb sweetener. Additionally, you can serve it alongside other no-bake desserts such as lime cheesecake or peanut butter balls.
In conclusion, this pressure cooker mocha cheesecake is a heavenly dessert that is not only delicious but also flexible when it comes to serving options. Whether you’re indulging by yourself or sharing with friends and family members, you can’t go wrong with serving up a slice (or two) of this masterpiece.
Make-Ahead, Storing and Reheating
There’s no denying that this pressure cooker mocha cheesecake is a showstopping dessert, perfect for special occasions, potlucks, and holiday feasting. But sometimes, you don’t want to make the entire cheesecake on the day you’re planning to serve it. Fortunately, this recipe is incredibly versatile, and there are several ways you can make it ahead of time and store it so that it tastes as fresh as the day you made it.
Make-ahead: After letting the cheesecake cool at room temperature for an hour, transfer it to the refrigerator to chill overnight. This will allow the flavors to meld together, and for the cheesecake to settle into a deliciously creamy texture. Then, when you’re ready to serve it, bring it out of the fridge an hour before serving to bring it back up to room temperature.
Storing: If you have leftovers (which is highly unlikely!), wrap them tightly in plastic wrap or aluminum foil and store in the fridge for up to 3 days. Note that the longer you keep it in the fridge, the firmer and denser it becomes.
Reheating: If you prefer your cheesecake warm or room temperature, slice off individual portions and heat them up in a microwave for 10-15 seconds. You could also reheat them in an oven preheated to 250°F for 5-7 minutes. Note that reheating might cause a slight change in texture – it might become slightly softer or denser – but still just as delicious!
Pro tip: To avoid any potential surprises with reheating, I’d recommend setting aside a few slices of the cheesecake when making it fresh and experimenting with them until you find your preferred heating method and timing.
In short, this mocha cheesecake recipe ingredients are flexible enough that whether you bake them ahead of time or store leftovers properly, they will keep well without losing their texture and flavor. And who knows, maybe you’ll end up discovering yet another great recipe to add to your recipe box cheesecake baking rotation!
Tips for Perfect Results
Now that you are ready to make the Pressure Cooker Mocha Cheesecake recipe, here are some tips to help you achieve perfect results.
1. Make sure your ingredients are at room temperature
It’s always best to have your ingredients at room temperature before making any cheesecake recipe. This ensures that the ingredients combine well and creates a smooth texture for your cheesecake. Take your cream cheese out of the refrigerator a few hours before baking, or use a microwave on low power mode to soften it.
2. Use High-Quality Ingredients
To make a delicious mocha cheesecake dessert, use high-quality ingredients like Kahlua, brewed coffee, and dark chocolate chips as they contribute to a rich-looking and more robust flavor.
3. Keep the Pressure valve to sealing during cooking
Make sure that your pressure cooker valve is set to sealing when cooking the Mocha Cheesecake recipe. This will prevent any steam from escaping and keep the cheesecake moist while it’s cooking.
4. Don’t overmix the batter
Overmixing can cause air pockets in the batter, resulting in cracks in your cheesecake after cooking. Mix your batter on low speed just for enough time until everything has combined well.
5. Chill and Cool Before Serving
After removing from the pressure cooker, cool it for 10-15 minutes to bring it down to room temperature before placing it in your refrigerator overnight. Cheesecakes taste better when chilled properly before serving.
6. Use an Oreo crust instead of Graham crackers for a change.
Add Oreos to your graham cracker crumbs for an even more decadent crust or try making mini chocolate espresso cheesecake cups for portion control!
With these tips, you’ll be able to get amazing results with each batch of Pressure Cooker Mocha Cheesecake you make!
Bottom Line
In conclusion, this Pressure Cooker Mocha Cheesecake recipe is the perfect dessert for chocolate and coffee lovers. With its creamy texture and rich chocolatey flavor, this dessert will definitely satisfy your sweet tooth. Whether you are looking to impress your guests or just craving something decadent, this cheesecake recipe is sure to please.
With the simple instructions provided, anyone can make this dessert in no time using an instant pot or pressure cooker. Additionally, there are many variations that you can try to add some excitement to this classic recipe, such as using a keto-friendly oreo crust or adding peanut butter to the filling.
So why not treat yourself today and add this delicious recipe to your collection? The delectable combination of mocha and cheesecake is simply irresistible. I guarantee that this recipe will become a cherished favorite in your household for years to come – just like it has in mine.
Pressure Cooker Mocha Cheesecake Recipe
Ingredients
- 3/4 cup chocolate graham cracker crumbs
- 3 tablespoons melted butter
- 1/4 cup granulated sugar
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/4 cup whipping cream
- 1 teaspoon vanilla
- 3 tablespoons strong brewed coffee or 3 tablespoons espresso
- 1 cup semi-sweet chocolate chips
- 3 tablespoons Kahlua
- sweetened whipped cream
Instructions
- Prepare dish: Use a well-greased 7" springform pan or 7" 6-cup souffle dish lined with greased heavy-duty foil.
- In a bowl, combine chocolate wafer crumbs, melted butter & sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
- In large bowl, using electric mixer, beat cream cheese & sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream & vanilla.
- In saucepan over low heat, combine coffee, chocolate chips, and Kahlua. Cook, stirring, until melted.
- Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
- Prepare a strip of foil to lower the cake into the cooker: Cut off a strip of foil at least 18" long. Double it lengthwise to create a long strip.
- Pour 1 1/2 cups water into your 6qt or larger pressure cooker. Set a trivet on the bottom to raise the cheesecake above the water.
- Center the cheesecake on the foil strip and lower it onto the trivet. Fold down the ends of the foil strip slightly so that they won't interfere with closing the lid.
- Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
- Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
- After the steam escapes, lift the pan from the cooker using the foil strip and set on a rack to cool. If there is any condensed water on the cake, blot with a clean paper towel.
- Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.
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