A rich, dense New York style cheesecake with a crisp chocolate graham cracker crust crowned with a coconut caramel topping and finished with a drizzle of semi-sweet chocolate.
I’ve posted several pressure cooker cheesecake recipes on Pressure Cooking Today. One of my favorites is adapted from a recipe sent to me by Jerry, a long-time Pressure Cooking Today reader.
This recipe is based on the New York Cheesecake with a Toffee Pecan Shortbread Cookie Crust recipe from Jerry. It’s a fabulous cheesecake. I love the creamy, rich, texture, but some readers were having trouble with it overflowing the springform pan, so I decided to reduce the volume a little bit, but keep the rich, dense texture.
You’ll need a cute little 7 Inch Springform Pan to make this cheesecake in the pressure cooker. A regular 9″ springform pan won’t fit in a 6-qt electric pressure cooker.
Also, you should make a Foil Sling to help lower the springform pan in and out of the pressure cooking pot.
This Pressure Cooker Samoa Cheesecake is so decadently delicious. It has the flavors of my favorite Girl Scout cookie but also has a smooth, creamy cheesecake middle.
I can’t tell you how much my husband and I loved this cheesecake. It may be the best cheesecake I’ve ever made. Put this cheesecake on your list to make as soon as possible. You’ll be glad you did.
Before you get started, be sure and read my Making Perfect Pressure Cooker Cheesecake posts for additional tips.
- 1/2 cup crushed chocolate graham cracker cookies
- 2 tablespoons butter melted
- 12-ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 1/2 cups sweetened shredded coconut
- 12 chewy caramels, unwrapped (I prefer Kraft)
- 3 tablespoons heavy cream
- 1/4 cup chopped semisweet chocolate
- Prepare a 7 inch springform pan by coating it with a non-stick spray.
- In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in heavy cream, sour cream, vanilla, and flour. Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 35 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.
- Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- When cheesecake is chilled, prepare topping:
- Preheat oven to 300°. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring frequently, until coconut is golden. Cool on baking sheet.
- When the coconut is cool, place caramels and cream in a microwave-safe bowl. Microwave on high for 1-2 minutes, stirring every 20 seconds. When smooth, stir in toasted coconut. Carefully spread the topping evenly over the top of the cheesecake.
- Melt chocolate in microwave safe bowl on 50% power, stirring often. When melted, put in a small Ziploc bag, snip off a little bit of the corner of the bag. Drizzle over the top of the caramel topping.
Top cheesecake just before serving.