Pressure Cooker Mocha Cheesecake Recipes

Steps:

• Preheat oven to 325.
• Crust:.
• Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
• Filling:.
• Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
• Dissolve coffee granules with whipping cream.
• Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
• Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
• Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
• Flavored Whipping Cream:.
• Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
• Enjoy!

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., in a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.

Steps:

• Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

Steps:

• Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.

Steps:

• 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.