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INSTANT POT FUDGE BROWNIE CHEESECAKE
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| INGREDIENTS CRUST | |
| 10.5 ounce | brownie mix envelope |
| 1/3 cup | vegetable oil |
| 2 tablespoons | water |
| 1 large | egg |
| CHEESECAKE FILLING | |
| 2 (8-ounce) packages | cream cheese, softened to room temperature |
| 1/2 cup | granulated sugar |
| 2 large | eggs, room temperature |
| 2 tablespoons | all-purpose flour |
| 1/4 cup | sour cream |
| 1 teaspoon | vanilla extract |
INSTRUCTIONS
Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
Mix brownie batter ingredients in a medium-sized mixing bowl. Retain 1/3 cup brownie batter, and pour the rest into the push-pan and spread out evenly.
Mix the cream cheese and granulated sugar until nice and smooth,
and then add in one egg at a time while mixing in between adding the eggs.
Add in the flour, sour cream and vanilla and mix to incorporate.
Pour the filling into the push pan on top of the brownie batter, and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
Add the reserved brownie mix to the top of the cheesecake batter. Use a knife to swirl the brownie batter into the cheesecake filling.
Cover the cheesecake with aluminum foil and/or a paper towel to
prevent condensation from accumulating on the top of the cheesecake.
Add 1 ½ cups of water to the inner pot of the Instant Pot.
Using a sling (you can buy a sling for the Instant Pot or make one
out of foil), lower the pan into the inner pot.
Close lid and set for a manual high-pressure cooking time of 32 minutes. Allow for a natural pressure release when the cooking time has finished.
Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a can. Push the sides of the cake pan down, slowly.
Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
NOTES
Spray foil with non-stick cooking spray before covering the cheesecake so the foil won't stick when you remove it.
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