Скачать или смотреть #InstantPot

This recipe combines two very delicious and tasty desserts. Brownie and Cheesecake. This creamy cheesecake is finished with a velvety chocolate ganache and sweet pecans.

INGREDIENTS:
BROWNIE:
o ½ cup butter
o 1 cup granulated sugar
o ¾ cup all-purpose flour
o ½ cup cocoa powder
o ½ teaspoon baking powder
o ½ teaspoon salt
o 2 eggs
o 1 tablespoon vanilla extract
o 1 cup chopped pecans

CHEESECAKE:
o 2-8oz blocks cream cheese
o ¼ cup sour cream
o ½ cup granulated sugar
o 2 eggs
o 2 tablespoons flour
o 1 & 1/4 teaspoons vanilla extract

TOPPING / CHOCOLATE GANACHE:
o 2 chocolate baking bar (I used a Baker’s chocolate bar).
o 1 cup heavy cream
o 1/8 cup chopped pecans


INSTRUCTIONS:

1. Whip butter on low, until smooth. Add sugar to whipped butter and mix on low, until combined. Crack in eggs, one at a time. Mix until combined and smooth. Add vanilla extract and mix on low.
2. In a separate bowl, whisk flour, cocoa powder, salt and baking powder in a bowl. Add to half of the flour mixture to the mixing bowl, blend until combined. Add in remaining flour, mix until combined. Prep pecans with a teaspoon of flour. Then add to the brownie batter.
3. Prep bottom of the spring form pan, with a sheet of parchment paper. Smooth brownie mixture across the bottom if the pan. Set aside.


Cheesecake:
5. Whip cream cheese until smooth, add sugar mix until combined. Scrape down sides of the bowl. Add in eggs, one at a time. Blend on medium, for 1-2 minutes. Now add sour cream, mix on medium. Blend in flour.
6. Using a spatula fold in vanilla extract. Pour cheesecake batter into spring form pan, over brownie layer.
7. Fill Instant pot with 1 cup water. Set to pressure cook, cheesecake setting for 35 minutes. After timer goes off, let cheesecake set in sealed pot for 25 minutes, as steam naturally released. Make sure the keep warm setting is tuned off. Let Cheesecake cool for 30 minutes, then place in the refrigerator for minimum 4 hours or overnight.

Chocolate Ganache:
8. Chop both bars into chocolate chunks, note the smaller the chunks the quicker your chocolate will melt. Put the chopped chocolate into a heat proof bowl. In a small sauce pan, heat the heavy cream. Remove cream from heat, once bubbles start to form on the sides of the pot. Pour heated cream over the chocolate, whisk chocolate and cream, until all of the chunks have melted and the mixture is smooth.
9. Pour chocolate ganache over cheesecake, allow the ganache roll over sides. Use a knife or spatula to encourage drips, if needed. Sprinkle chopped pecans over top. Allow ganache to set for 30 minutes, before cutting.