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    You are in: Home / Recipes / Pressure Cooker Mocha Cheesecake Recipe
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    Pressure Cooker Mocha Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    appleydapply's Note:

    I adapted this recipe for the pressure cooker. It's fast, easy, and very impressive for guests. The small size (7" springform pan) is just right if you don't want a lot of leftovers to tempt you.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare dish: Use a well-greased 7" springform pan or 7" 6-cup souffle dish lined with greased heavy-duty foil.
    2. 2
      In a bowl, combine chocolate wafer crumbs, melted butter & sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
    3. 3
      In large bowl, using electric mixer, beat cream cheese & sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream & vanilla.
    4. 4
      In saucepan over low heat, combine coffee, chocolate chips, and Kahlua. Cook, stirring, until melted.
    5. 5
      Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
    10. 10
      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.
    11. 11
      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.
    12. 12
      Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on January 31, 2010

      55

      One of my best friends made this for me last night for my birthday. This is THE best cheesecake I've ever had. It was so moist and creamy. My 6-year-old said it was "ridiculously awesome". I got a pressure cooker for bday, will make this again asap!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2008

      55

      Divine, very rich and looks impressive. For the crust I used Chocolate Ripple biscuits which are available in Australia and 150g melted butter. This made a slightly chewy, nougat style crust. This does not have a typical cheesecake flavour as it is overruled by the mocha. I will be making this many times. It was a hit at my morning tea at work and I had requests for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pressure Cooker Mocha Cheesecake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 474.5
     
    Calories from Fat 309
    65%
    Total Fat 34.4 g
    52%
    Saturated Fat 21.0 g
    105%
    Cholesterol 136.8 mg
    45%
    Sodium 221.8 mg
    9%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 1.2 g
    4%
    Sugars 32.5 g
    130%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    chocolate graham cracker crumbs

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