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.
Prep Time20 minutes mins
Cook Time35 minutes mins
Resting Time8 hours hrs
Total Time8 hours hrs 55 minutes mins
Course: Cheesecake
Cuisine: American
Keyword: brownie bottom cheesecake, brownie cheesecake, instant pot cheesecake
Servings: 6
Calories: 1003kcal
Brownie bottom
- 10.5 ounce brownie mix envelope
- 1/3 C Canola oil
- 2 tbsp water
- 1 large egg
Chocolate Ganache Ingredients:
Whipped Cream Ingredients
- 1/2 C heavy whipping cream
- 1/4 C powder sugar
- 1 container of chocolate sprinkles
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!
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