Description
Cherry cheesecake with a brownie crust is a rich, layered dessert made in the Instant Pot. It features a fudgy brownie base, a creamy cheesecake filling, and a sweet cherry topping. Perfect for special occasions or weekend treats—make it once and it’ll become a go-to favorite!
Ingredients
Brownie Crust
4 tbsp unsalted butter, melted
½ cup granulated sugar
½ tsp vanilla extract
1 large egg
¼ cup + 2 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
¼ tsp baking powder
⅛ tsp salt
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
1 tbsp all-purpose flour
1 tsp vanilla extract
2 large eggs, room temperature
Topping
Cherry compote or pie filling
Dark chocolate shavings (optional)
Instructions
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Grease a 7-inch springform pan and line with parchment if desired.
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In a bowl, mix flour, cocoa, baking powder, and salt.
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In another bowl, combine melted butter, sugar, vanilla, and egg. Mix in dry ingredients.
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Spread brownie batter into the prepared pan.
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Add 1 cup water to the Instant Pot and place the trivet. Lower in the pan using a foil sling.
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Seal the lid and cook on High Pressure for 7 minutes. Let release naturally for 5 minutes, then quick-release.
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Beat cream cheese and sugar until smooth. Mix in flour, vanilla, and eggs until just combined.
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Gently pour over the brownie base.
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Cover pan with foil, place back in Instant Pot, and cook on High Pressure for 25 minutes.
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Let release naturally for 10 minutes, then quick-release. Cool on a rack, then refrigerate 4 hours or overnight.
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Top with cherry compote and optional chocolate shavings before serving.
Notes
For best results, use room temperature cream cheese and eggs. Avoid overmixing to prevent cracks. Cheesecake can be made ahead and refrigerated overnight. Freeze without topping for up to 2 months.
- Prep Time: 25 minutes + 4 hours 40 minutes (chill time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 394
- Sugar: 27g
- Carbohydrates: 32g
- Protein: 7g