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Slice of brownie bottom cheesecake on white plate with rest of cheesecake and Instant Pot in background.

Instant Pot Brownie Bottom Cheesecake

A wonderful combination of brownie, cheesecake, and whipped topping! Plus it is made right int he Instant Pot!
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Course: Dessert
Cuisine: American
Keyword: cheesecake, Instant Pot, Pressure Cooker Recipe, Brownie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

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.