Brownie Bottom Cheesecake in Your Pressure Cooker
A deliciously rich dessert made easy in your pressure cooker, featuring a fudgy brownie base and a creamy cheesecake topping—a dreamy combo you’ll want to make again and again.
Equipment
- 1 Pressure Cooker with sealing ring
Ingredients
Main Ingredients
- 1 box brownie mix with its ingredients
- 16 ounces cream cheese softened
- ⅔ cup granulated sugar
- 2 large eggs added one at a time
- 1 teaspoon vanilla extract
Instructions
Instructions
- Prepare the pressure cooker by filling it with 1 to 1.5 inches of broth or water.
- Grease your springform pan or line it with parchment paper to prevent sticking.
- Mix the brownie batter as directed and pour into the pan, smoothing evenly.
- In a bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
- Pour the cheesecake mixture over the brownie layer and spread evenly.
- Place the pan in the pressure cooker, seal the lid, and set to high pressure. When the valve hisses, cook for 30 minutes.
- Allow natural pressure release for 10 minutes, then quick release. Let cool and refrigerate for at least 2 hours before serving.
Notes
Keep leftovers wrapped air-tight or in containers to maintain freshness. Best served chilled with optional toppings like berries or caramel.