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When I learned how to make dulce de leche in my Instant Pot, the floodgates were wide open for a time.  Any time that I caught a sale on condensed milk, some of it wound up becoming dulce de leche.  This, of course, meant that I needed to find a use for all of it.  I have never been the kind that can just eat it with a spoon.  I experimented all sorts of ways with it.  I even made some with coffee.  The coffee and dulce de leche combo is actually pretty delicious.  So, I combined them in cheesecake form and came up with this Kahlua and dulce de leche cheesecake.

Prepare your cheesecake crust by combining Oreo crumbs and melted butter.  Press that into a prepared cheesecake pan, then stick it in the freezer.  Add 1 1/2 cups of water to the liner of your pressure cooker and set to the Saute/Browning setting.

Combine cream cheese, sugar, vanilla extract, and eggs in a blender or food processor.  Blend them until they are smooth, but do not overmix them.  Set aside 1/2 cup of the cheesecake mixture and fold in 1/2 cup of dulce de leche into it.  Add the Kahlua to the rest of the batch of cheesecake batter, then pour it into the cheesecake pan.  Plop the dulce de leche mixture in spoonfuls over the batter, then use a dull knife to gently swirl it through the batter.  Place the pan on a trivet (you can also add a foil sling) and lower it into the pressure cooker.  The water in the pressure cooker should be simmering by now, so turn off the pressure cooker.  Cover, seal, and set to cook on Manual (High Pressure) for 23 minutes.

Once the time is up, allow the pressure to release naturally for 12 minutes before you release the remaining pressure.  Remove the cheesecake and let it cool completely, then cover and refrigerate it for at least 4 hours before serving.

You can swap out the Kahlua with another liqueuer, if you like.  Or, with plain espresso if you don’t want the alcohol.  This cheesecake will still be delicious!

Pressure Cooker Kahlua Dulce de Leche Cheesecake

Ingredients

• 1 cup crushed Oreo crumbs
• 1 tbsp butter, melted
• 16oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup Kahlua coffee liqueur
• 1/2 cup dulce de leche (can be homemade or store-bought)

Directions

Grease a 7in round cheesecake pan. Mix the Oreo crumbs and melted butter until the crumbs are moistened all the way through. Press the mixture onto the bottom of your prepared cheesecake pan, then freeze until ready to use.

In a blender or food processor, combine the cream cheese, sugar, eggs, and vanilla extract until smooth.  Do not overmix.

Remove 1/2 cup of the cheesecake batter and mix it with the dulce de leche.  Add the Kahlua to the remaining mixture, then pour that into the prepared cheesecake pan.  Gently drop spoonfuls of the dulce de leche mixture over the mixture in the pan, then swirl gently with a knife or thin spatula.

Add 1 1/2 cups of water to the liner of your electric pressure cooker, then set to the Saute/Browning setting. When the water comes to a simmer, set your cheesecake on a trivet and lower it into the pressure cooker. Cover, seal, and change the setting to cook on Manual (High Pressure) for 23 minutes. When the time is up, allow the pressure to release naturally for 12 minutes, then release any remaining pressure. Remove the cheesecake from the pressure cooker and allow to cool completely, then refrigerate for at least 4 hours