Instant Pot Baileys Cheesecake

 Instant Pot Baileys Cheesecake 

This Instant Pot Baileys Cheesecake has a creamy Baileys and espresso filling, baked on an Oreo crust, and topped off with a decadent chocolate Baileys ganache.

INGREDIENTS:

Crust:

• 1 ½ cups Oreo cookie crumbs about 13 cookies
• 4 Tablespoons butter melted

Filling:

• 2 8 oz. packages cream cheese softened
• ½ cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon Espresso powder
• ¼ cup heavy whipping cream
• ¼ cup Baileys Irish Cream
• 2 eggs

Toppings:

• Chocolate Whipped Cream
• 1 cup heavy whipping cream
• 2 Tablespoons unsweetened cocoa powder
• ½ cup powdered sugar

Ganache:

• 2 Tablespoons heavy whipping cream
• 2 tablespoons Baileys Irish Cream
• ½ cup semi-sweeet chocolate chips I recommend Ghirardelli
• Chocolate shavings

INSTRUCTIONS

Crust

Preheat your oven to 350 degrees/F and prepare a deep 7” springform pan with nonstick spray making sure to spray the sides and set aside.

Add Oreos to a food processor and pulse until you get about 1 ½ cups of cookie crumbs (about 13-15 cookies)

Add the melted butter into the food processor and pulse until well combined.

Pour the cookie crumbs into the springform and use the back of a spoon to gently press and form a crust. Make sure to bring the crust up about an inch up the sides as well.

Bake the crust for 10 minutes.

Filling:

In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and cream on high speed for 5-6 minutes. This is an important step, do not skip it.

When the cream cheese is light and fluffy and there is no lumps, scrape the sides of the bowl and add the granulated sugar, flour, and espresso powder. Mix for an additional 2-3 minutes.

At this point, scrape the sides and bottom of the bowl and make sure there are no lumps of cream cheese in the batter, if there is, mix on high speed for a few additional minutes.

Add in the heavy cream and Baileys and mix on med-high speed for 2-3 minutes.

With the mixer on low speed, add the eggs in one at a time and mix just until combined. Be careful not to overmix here! As soon as the yolk disappears, stop mixing.

Scrape the sides and bottom of the bowl and make sure everything is combined and smooth.

Pour the batter into the prepared crust and gently tap on the counter to remove any air bubbles.

Cover the springform pan tightly with aluminum foil.

Prepare your Instant Pot by adding 1 cup of water and a trivet into the inner pot. Place the cheesecake on the trivet and place the lid on sealing.

Cook on high for 40 minutes and allow a natural release. Once you can open the lid, remove the cheesecake and allow to cool completely on the counter. (If the cheesecake looks undercooked when you take it out, it is OK! It will set up in the fridge)

Once the cheesecake has cooled to room temperature, place in the refrigerator for at least 6 hours but overnight is best.

Toppings

Once the cheesecake has set, prepare the whipped cream by adding the whipping cream into the bowl of stand mixer equipped with a whisk attachment and beat on high speed until it starts to thicken.

Add the cocoa powder and powdered sugar and mix on high speed until you have stiff peaks.

Prepare the ganache by adding the Baileys and cream to a microwave safe bowl and heat for about 30 seconds or until hot. Pour over the chocolate chips and let sit for 2-3 minutes. Whisk until smooth. Allow to cool slightly.

Pour the ganache over the cheesecake and smooth. Add the whipped cream to a piping bag and pipe a circle around the top of the cheesecake and sprinkle with chocolate shavings.

Keep any left overs in an air tight container in the refrigerator.