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A slice of brownie cheesecake on a white plate next to the whole cheesecake.
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4.67 from 3 votes

Instant Pot Brownie Cheesecake Recipe

Brownie on the bottom and cheesecake on the top. You aren't going to find a better combination than in this instant pot brownie cheesecake recipe!
Prep Time30 minutes
Cook Time35 minutes
Additional Time8 hours
Total Time9 hours 5 minutes
Course: Dessert Recipes
Cuisine: Italian
Servings: 6 servings
Calories: 518kcal
Author: Aileen Clark

Equipment

Ingredients

  • 1 10.5-ounce package brownie mix
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 3 large eggs divided
  • 2 8-ounce packages cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

Whipped Cream

  • 1/2 cup heavy whipping cream
  • 1/4 cup powder sugar
  • Chocolate sprinkles

Instructions

  • Place a trivet and 1 1/2 cups water inside of the instant pot.
  • Spray a (7-inch) cheesecake pan with cooking spray and line the base with a round of parchment paper.
  • In a medium bowl, stir together the brownie mix, canola oil, and 1 egg.
  • Set aside 1/4 cup of the brownie batter.
  • Pour the reamining brownie batter into the prepared springform pan.
  • In the bowl of an electric mixer, cream together the cream cheese and sugar, about 3 minutes. The batter should be smooth and creamy.
  • Beat in eggs, one at a time until combined.
  • Beat in the sour cream, flour, and vanilla until combined. Do not overmix.
  • Pour the cheesecake batter into the cheesecake pan
  • Pour the reserved brownie mix on top of the cheesecake and smooth it over the cheesecake batter with a butter knife.
  • Gently tap the cheesecake pan on the countertop to release any air bubbles. If any air bubbles rise to the surface, gently pop them with the time of a fork. Repeat until no more air bubbles pop up on the top.
  • Cover the cheesecake pan tightly with foil.
  • Carefully lower the cheesecake into the pressure cooker.
  • Close the lid and set the pressure release valve to sealing.
  • Press the manual or pressure cooker button and set to 35 minutes on high pressure.
  • Allow the pressure to naturally release.
  • Carefully remove the cheesecake from the instant pot and let cool on a cooling rack.
  • Once cooled to room temperature, refrigerate overnight or for atleast 8 hours.
  • Prepare the chocolate ganache once the cheesecake is fully chilled.
  • Heat the whipping cream in a small pot until lightly simmering.
  • Place the chocolate chips in a glass bowl and pour the hot cream over them. Let sit for 2 minutes.
  • Whisk together the chocolate chips and whipping cream until smooth and the chocolate is melted.
  • Spoon the ganache over the cheesecake and spread it evenly with a butter knife or angled spatula.
  • Place into the fridge to harden, at least 1 hour.
  • After chilling the cheesecake again, whip up the whipped cream.
  • Place the 1/2 cup whipping cream and powder sugar in the bowl of an electric mixer.
  • Whisk on high until stiff peaks form.
  • Dollop the whipped cream onto the cheesecake or use a piping bag for a more uniform look.
  • Sprinkle chocoalte chips over the whipped cream.
  • Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 518kcal | Carbohydrates: 35g | Protein: 6g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 81mg | Fiber: 2g | Sugar: 26g