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Instant Pot Brownie Bottom Kahlua Cheesecake

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 7 hours
Servings 8 servings
This Instant Pot Brownie Bottom Kahlua Cheesecake has a dense brownie bottom layer, an espresso and Kahlua cheesecake layer, and topped off with chocolate ganache and whipped cream.

Ingredients
  

Brownie Layer

  • 1/2 cup butter melted
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Cheesecake Filling

  • 2 8 oz. packages cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/4 cup Kahlua liqueur
  • 1/2 teaspoon instant espresso powder or instant coffee
  • 2 eggs

Ganache

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tablespoons Kahlua liqueur optional
  • 1/2 cup powdered sugar
  • chocolate shavings optional

Instructions

  • Prepare a 7 inch springform pan by lining the bottom with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.

Brownie Layer

  • Preheat your oven to 350 degrees/F.
  • In the bowl of a stand mixer with a whisk attachment, whisk together the butter, sugar, vanilla, and egg until combined.
  • Sift in the flour, cocoa powder, baking powder, and salt and mix until just combined and there are no dry spots remaining.
  • Pour the batter into the bottom of the prepared springform pan and smooth. Bake for 15 minutes or until just slightly set on top. Remove and allow to cool while you prepare the filling.

Cheesecake Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 5-6 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add Kahlua, heavy cream, and vanilla and mix on low speed until combined. Slowly increase the speed to high for about 1 minute.
    Add in the instant espresso powder and mix until the powder has completely dissolved.
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release for 10 minutes.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping

  • Add chocolate and heavy cream into a microwave safe bowl and microwave on 30 second increments, mixing in between, until melted and smooth. Allow to cool for 5 minutes then pour over chilled cheesecake and smooth.
  • Add the heavy whipping cream, Kahlua, and powdered sugar into a bowl of a stand mixer equipped with a whisk attachment. Whisk on high speed until stiff peaks form. Add to a piping bag and pipe a generous ring around the outside of the cheesecake.
  • Top with chocolate shavings and serve.
  • Store any left over cheesecake in the refrigerator for up to three days.

Equipment

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