Instant Pot Brownie Bottom Cheesecake
If you love the taste of chocolaty brownies and cheesecake then this recipe is for you. I will show you how to make brownie bottom cheesecake in the Instant Pot.
Instant Pot Brownie Bottom Cheesecake
Now because this is cooked in a pressure cooker, the brownie turns out a little more moist than an oven-baked one. But I assure you the taste is all there.
To make this recipe you will need a 7-inch springform cheesecake pan. It can be either normal depth or a deep one, it just needs to be 7 inches so that it will fit in the Instant Pot.
Another thing to note when making cheesecake in the Instant Pot is removing it. You can form your own foil sling to make it easy to remove. Or they also now have wonderful things like a pressure cooker bakeware slings that make it super easy.
If you do use a sling, like that in yours, you do not have to use a trivet. You do have to use one if you are making your own foil sling.
If you are looking for other pressure cooker/ Instant Pot cheesecake recipes, here are a few to check out.
- Instant Pot Peppermint Cheesecake
- Strawberries And Cream Cheesecake In The Instant Pot
- Mint Chocolate Chip Cheesecake In The Instant Pot
How To Make This Cheesecake Recipe:
Start by getting your pan ready. Grease a 7-inch springform pan and line the base with parchment paper. You don’t have to use the paper but just makes it extra easy to slide it off.
Now mix the brownie ingredients in a medium mixing bowl. Seet aside about ¼ cup of the brownie batter after you have it mixed. This will be used for the topping later
Now pour the rest of the brownie batter into the greased springform pan. Set aside.
In a large mixing bowl or stand mixer, mix the cream cheese and sugar until smooth and creamy. Then beat in the eggs. Be sure to add them one at a time until combined
Next add in the vanilla and sour cream and mix well.
Pour the cheesecake mixture into the springform pan on top of the brownie batter.
Then pour the rest of the brownie mix on top of the cheesecake mixture. Using a butter knife or something else, swirl the two batters together slightly.
Use a piece of foil to cover the springform pan so the water from the Instant Pot does not drip onto the batter.
Put the trivet inside the instant pot and add 1 1/2 cups of water to the pot. Place the cheesecake into the instant pot on top of the trivet. I like to either make a foil sling to lower it down on to the trivet. Or you can use a pressure cooker bakeware sling.
Place the lid on the Instant Pot and close it. Make sure the valve is closed too. Do a cook time of manual high for 35 minutes.
When it is finished allow it to natural release the pressure. That means you will not open the valve to vent.
When pressure is released, remove cheesecake from the Instant Pot. Allow cheesecake to cool on a wire rack. Then put the cheesecake in the fridge to cool overnight. Or 6 hours.
Making The Toppings:
In a small pot, bring the heavy whipping cream to a simmer. Be careful not to scorch it.
Then add the chocolate chips to a glass bowl. Pour the heated cream over chocolate chips. Give it a stir and allow it to sit for 2 minutes. Then whisk until it is creamy and smooth.
Slowly pour mixture over the top of the cheesecake and spread evenly with the spatula. Place back into the fridge to harden.
Using a hand or stand mixer, beat together heavy whipping cream and powder sugar. Beat until combined and stiff peaks form.
Scoop the whipped topping into the piping bag. Pipe dollops/large stars around the edge of the cheesecake.
Sprinkle cheesecake chocolate sprinkles.
Instant Pot Brownie Bottom Cheesecake
Ingredients
Brownie Bottom:
- 10.5 oz Brownie Mix unmixed
- 1 Large Egg
- 2 Tbsp Water
- 1/3 Cup Oil
Cheesecake:
- 16 oz Cream Cheese room temp
- 1 Tsp Vanilla
- 2 Large Eggs
- 1/4 Cup Sour Cream
- 1/2 Cup Sugar
Chocolate Ganache:
- 1 Cup Semi-Sweet Chocolate Chips
- 1/2 Cup Heavy Whipping Cream
Whipped Topping:
- 1/2 Cup Heavy Whipping Cream
- 1/4 Cup Powder Sugar
Optional:
- Chocolate Sprinkles
Instructions
- Grease a 7-inch springform pan and line the base with parchment paper.
Brownie Mix:
- Mix the brownie ingredients in a medium mixing bowl.
- Set aside ¼ cup of the mixed brownie batter.
- Pour the rest of the brownie batter into the greased springform pan. Set aside.
Cheesecake:
- In a large mixing bowl or stand mixer, mix the cream cheese and sugar until smooth and creamy.
- Beat in the eggs. Be sure to add them one at a time until combined.
- Add in the vanilla, and sour cream and mix well.
- Pour the cheesecake mixture into the springform pan on top of the brownie batter.
- Pour the rest of the brownie mix on top of the cheesecake mixture. Swirl batters together with a butter knife.
- Use a piece of foil to cover the springform pan.
- Put trivet inside the instant pot and add 1 1/2 cups of water to the pot.
- Place cheesecake pan on trivet.
- Place the lid on the Instant Pot and close it. Make sure the valve is closed too. Cook manual high for 35 minutes.
- Allow it to natural release the pressure.
- Remove from Instant Pot cool on a wire rack. Then put the cheesecake in the fridge to cool overnight. Or 6 hours.
Toppings:
- In a small pot, bring the heavy whipping cream to a simmer.
- Add the chocolate chips to a glass bowl. Pour the heated cream over chocolate chips. Give it a stir and allow it to sit for 2 minutes. Then whisk until it is creamy and smooth.
- Slowly pour mixture over the top of the cheesecake and spread evenly with the spatula. Place back into the fridge to harden.
- Beat together heavy whipping cream and powder sugar. Beat until combined and stiff peaks form.
- Scoop the whipped topping into the piping bag. Pipe dollops/large stars around the edge of the cheesecake.
- Sprinkle cheesecake with chocolate sprinkles.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
