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If you are looking for the very best Instant Pot Cheesecake ever, then look no further. This Instant Pot Brownie Bottom Cheesecake combines a creamy cheesecake with a rich brownie crust. With the best of two desserts, you have to try this Instant Pot Cheesecake.
Looking for another delicious Instant Pot Cheesecake? You have to try Instant Pot Raspberry Cheesecake.
Table of Contents
Table of Contents
Instant Pot Brownie Bottom Cheesecake
I love a creamy cheesecake. It is one of my favorite desserts. I love finding new ways to make it. Using a brownie mix to create the crust of this cheesecake is pure heaven.
Ingredients
- Brownie mix envelope
- Canola oil
- Water
- Eggs
- Cream cheese
- Flour
- Sour cream
- Vanilla extract
- Semi sweet chocolate chips
- Heavy whipping cream
- Powder sugar
- Chocolate sprinkles
How to Make a Brownie Bottom Cheesecake in the Instant Pot
Prepare a 7 inch springform pan with cooking spray and parchment paper.
Mix the brownie batter together and take about 1/4 cup out to use for later.
Pour the brownie batter into the springform pan.
Mix together the cream cheese and sugar in a bowl until it is smooth and creamy.
Mix in the eggs, one at a time, until it is well combined.
Add in the flour, sour cream and vanilla and mix until combined.
Pour the cheesecake into the pan and top with the reserved brownie batter.
Using a knife, swirl the two batters together.
Cover the pan with foil.
Place the trivet inside the Instant Pot and add 1 1/2 cups of water.
Place the pan on top of the trivet and close and seal the lid.
Cook on manual high heat for 35 minutes and then allow for a natural release.
Remove the cheesecake from the Instant Pot and allow it to cool on a wire rack.
Place the cheesecake into the fridge to cool overnight.
The next day, make the ganache.
Bring the heavy whipping cream to a simmer in a saucepan.
Pour the chocolate chips into a glass bowl and add the heated heavy cream. Let it sit for 2 minutes.
Whisk it together until creamy and smooth and then spoon it over the cheesecake. Spread it evenly with a spatula.
Spoon onto the top of the cheesecake and spread evenly with the spatula.
Place the cheesecake into the fridge to harden.
Using a mixer, beat together the heavy whipped cream and powder sugar until it is well combined and forms stiff peaks.
Scoop the whipped cream into the piping bag and pipe dollops around the edge of the cheesecake.
Sprinkle chocolate sprinkles around the edge of the cheesecake.
How do I Know the Cheesecake is Done Cooking?
When you are close to the end of the baking time, check the cheesecake. There should a slight jiggle in the center. If the cheesecake is solid and has no jiggle, then the cheesecake is overbaked.
Can I Freeze This Instant Pot Cheesecake?
Once the cheesecake is cooled, you can take some of the slices and freeze them so you have this Brownie Bottom Cheesecake whenever you want it. After slicing the cheesecake, you can wrap each slice in parchment paper and wrap it in plastic wrap. I like to place the cheesecake in a freezer bag for added protection and to keep them all together in one place.
Instant Pot Brownie Bottom Cheesecake
When you are looking the very best Instant Pot Cheesecake ever, then look no further. This Instant Pot Brownie Bottom Cheesecake combines a creamy cheesecake with a rich brownie crust. With the best of two desserts, you have to try this Instant Pot Cheesecake.
Servings: 6
Ingredients
Brownie bottom
- 10.5 ounce brownie mix envelope
- 1/3 C Canola oil
- 2 tbsp water
- 1 large egg
Cheesecake Ingredients
- 16 oz cream cheese softened
- 2 large eggs
- 2 tbsp flour
- ¼ c sour cream
- 1 tsp pure vanilla extract
Chocolate Ganache Ingredients:
- 1 C semi sweet chocolate chips
- 1/2 C heavy whipping cream
Whipped Cream Ingredients
- 1/2 C heavy whipping cream
- 1/4 C powder sugar
- 1 container of chocolate sprinkles
Instructions
Brownie Bottom Directions
- Spray a 7 inch instant pot springform pan and line the base with parchment paper
- Mix the brownie ingredients in a medium bowl
- Set aside ¼ C of brownie batter for topping later
- Pour the brownie batter into the springform pan
Cheesecake Directions
- Mix the cream cheese and sugar in a large bowl until smooth and creamy
- Beat in eggs, one at a time until combined
- Beat in the flour, sour cream and vanilla until combined
- Pour the cheesecake into the springform pan
- Pour the reserved brownie mix on top of the cheesecake
- Using a butter knife, swirl the two batters together
- Cover the springform pan with foil
- Place a trivet inside the instant pot
- Pour in 1 1/2 C of water
- Place the cheesecake into the instant pot on top of the trivet
- Close and seal the lid and pressure valve
- Cook on manual high heat for 35 minutes
- Allow for a natural release
- Remove the cheesecake from instant pot and allow to cool on a wire rack
- Place into the fridge to cool overnight
Chocolate Ganache Directions
- Using a small pot, bring the heavy whipping cream to a simmer
- Pour the chocolate chips into a glass bowl
- Pour the heated heavy cream over the chocolate chips and allow to sit for 2 minutes
- Whisk until creamy and smooth
- Spoon onto the top of the cheesecake and spread evenly with the spatula
- Place into the fridge to harden
Whipped Cream Directions
- Using a hand mixer, beat together the heavy whipped cream and powder sugar until combined and stiff peaks form
- Scoop into the piping bag
- Pipe dollops around the edge of the cheesecake
- Sprinkle chocolate sprinkles around the edge of the cheesecake
- Cut and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- 1 large piping bag with star tip
- 1 large squeeze bottle
- 1 mini angled spatula
Nutrition
Calories: 1003kcal | Carbohydrates: 72g | Protein: 13g | Fat: 74g | Saturated Fat: 35g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 431mg | Potassium: 354mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1792IU | Vitamin C: 0.3mg | Calcium: 141mg | Iron: 4mg
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