This decadent cheesecake nicely balances three strong flavors: coffee, chocolate and Bailey’s liqueur.
Modified from a combination of a personal recipe and a separate classic Instant Pot cheesecake recipe, which in turn was originally published at https://www.mielkesfiberarts.com/in-pursuit-of-the-perfect-cheesecake-in-my-instant-pot. The prep time of 90 minutes includes an hour of the cheesecake cooling on the counter before adding the topping.
This decadent cheesecake nicely balances three strong flavors: coffee, chocolate and Bailey's liqueur.
Preheat oven to 350 degrees.
Finely crush chocolate Oreo crumbs. If needed put them in a bag and roll them with a rolling pin.
Melt the butter in the dish, add in the sugar and stir, then add the crumbs and mix until it is evenly coated with butter.
Put in the foil lined 6" spring form pan and press it evenly across the bottom and 1" up the side. Make sure no crust is above the level of the batter as it will get soggy. You may wish to use a cup to make sure you get sharp edges and a tight pack.
Put in oven for 10 minutes, then cool in the freezer or fridge.
Cream the cheese, then add the sugar and mix well with a mixer. You can use a hand mixer for all the creaming and mixing. Scrape bowl and mix a bit more.
Add the Bailey's Irish Cream and vanilla, use mixer to incorporate. Scrape bowl well.
Take the mixer and put it away; do not use it anymore. Add in the eggs, and stir by hand as little as you can to mix them in. You can prick the yolk to make incorporating easier. Do not beat or stir eggs before incorporating. If needed, bang the bowl on the counter or floor repeatedly to remove any air bubbles.
Pour into the finished crust in your spring form cake pan. Cover loosely with foil.
Put a cup of water in the Instant Pot. Put in the trivet, arms up. Then put in the cake pan. Close and set for manual 34 minutes, high pressure. If you do not cover your cheesecake with foil it will take less time to cook. If you use a 7" pan it may take a few minutes more. It will take about 5 minutes to get to pressure, then after cooking about 8 minutes to natural release. Do not do a quick release with this.
Take off the foil and remove from pot. 14. All but the outer 1.5-2" of the cake will still jiggle. It will set up once it is chilled, and this gives you the best possible texture. Let cake cool naturally on the counter for an hour. Putting it in the fridge can make for a soft crust. Leave it in pan until it’s cool, then (optionally) place in freezer for several hours. Once frozen, gently open the pan and lift it off.
Whip cream and combine with sugar and coffee. Add topping to cake with and (optionally) freeze cake again. Garnish with chocolate chips, chocolate shavings or chocolate syrup.
Ingredients
Directions
Preheat oven to 350 degrees.
Finely crush chocolate Oreo crumbs. If needed put them in a bag and roll them with a rolling pin.
Melt the butter in the dish, add in the sugar and stir, then add the crumbs and mix until it is evenly coated with butter.
Put in the foil lined 6" spring form pan and press it evenly across the bottom and 1" up the side. Make sure no crust is above the level of the batter as it will get soggy. You may wish to use a cup to make sure you get sharp edges and a tight pack.
Put in oven for 10 minutes, then cool in the freezer or fridge.
Cream the cheese, then add the sugar and mix well with a mixer. You can use a hand mixer for all the creaming and mixing. Scrape bowl and mix a bit more.
Add the Bailey's Irish Cream and vanilla, use mixer to incorporate. Scrape bowl well.
Take the mixer and put it away; do not use it anymore. Add in the eggs, and stir by hand as little as you can to mix them in. You can prick the yolk to make incorporating easier. Do not beat or stir eggs before incorporating. If needed, bang the bowl on the counter or floor repeatedly to remove any air bubbles.
Pour into the finished crust in your spring form cake pan. Cover loosely with foil.
Put a cup of water in the Instant Pot. Put in the trivet, arms up. Then put in the cake pan. Close and set for manual 34 minutes, high pressure. If you do not cover your cheesecake with foil it will take less time to cook. If you use a 7" pan it may take a few minutes more. It will take about 5 minutes to get to pressure, then after cooking about 8 minutes to natural release. Do not do a quick release with this.
Take off the foil and remove from pot. 14. All but the outer 1.5-2" of the cake will still jiggle. It will set up once it is chilled, and this gives you the best possible texture. Let cake cool naturally on the counter for an hour. Putting it in the fridge can make for a soft crust. Leave it in pan until it’s cool, then (optionally) place in freezer for several hours. Once frozen, gently open the pan and lift it off.
Whip cream and combine with sugar and coffee. Add topping to cake with and (optionally) freeze cake again. Garnish with chocolate chips, chocolate shavings or chocolate syrup.