This Instant Pot Caramel Apple Cheesecake is a tasty treat! It features a rich and creamy cheesecake loaded with sweet, spiced apples and a drizzle of caramel on top. Yum!
Making it in the Instant Pot means less waiting and more enjoying. Plus, when I serve this at gatherings, everyone loves the combination of sweet and tart flavors. It’s always a hit!
Key Ingredients & Substitutions
Graham cracker crumbs: These form the perfect base for the cheesecake. If you’re looking for a gluten-free option, crushed almond flour or gluten-free cookies make great substitutes!
Apples: I use a mix of sweet and tart apples like Granny Smith and Fuji for balance. If fresh apples aren’t available, you can use canned apple pie filling, just drain it well to avoid extra moisture.
Cream cheese: This is key for a rich texture. If you’re dairy-free, try using vegan cream cheese, which can work well here, too!
Caramel sauce: You can use store-bought sauce for convenience. However, making homemade caramel is a fun option if you have extra time. Just be careful with the heat!
How Do I Get the Perfect Texture on My Cheesecake?
A smooth texture is key to a great cheesecake! Here are my tips for success:
- Make sure the cream cheese is fully softened—this helps prevent lumps.
- Beat at a low speed after adding eggs to avoid too much air in the batter. Air bubbles can cause cracking during cooking.
- Don’t overmix after adding the eggs; just mix until combined.
- Allow the cheesecake to cool gradually and refrigerate to set fully for a smooth slice.
With these tips and ingredients, your Instant Pot Caramel Apple Cheesecake will be a showstopper! Enjoy every slice!
Instant Pot Caramel Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Apple Mixture:
- 2 medium apples, peeled, cored, and finely chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
For the Caramel Sauce and Topping:
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup chopped pecans (toasted)
- Whipped cream, for garnish (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 25 minutes of prep time and 35 minutes to cook in the Instant Pot. Allow extra time for it to cool and set in the fridge—at least 4 hours or overnight for the best results.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press this mixture firmly into the bottom of a 7-inch springform pan, creating a flat and even layer. Set it aside while you prepare the filling.
2. Prepare the Apple Mixture:
In a small bowl, toss the finely chopped apples with ground cinnamon, brown sugar, and vanilla extract. Let this mixture sit for a few minutes to allow the flavors to blend beautifully.
3. Make the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to beat until well combined and creamy.
4. Incorporate Eggs and Other Ingredients:
Add the eggs one at a time, mixing gently on low speed after each addition. Then add the vanilla extract, sour cream, flour, and ground cinnamon, mixing until everything is just combined. Be cautious not to over-mix!
5. Combine with Apple Mixture:
Gently fold the spiced apple mixture into the cheesecake batter, ensuring the apples are evenly distributed throughout the filling.
6. Assemble the Cheesecake:
Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top, making sure it’s even.
7. Prepare the Instant Pot:
Pour 1 ½ cups of water into the inner pot of the Instant Pot. Place a trivet or a rack inside the pot where you can set the springform pan.
8. Cover the Cheesecake:
Wrap the springform pan tightly with aluminum foil to prevent water from leaking into the cheesecake while it cooks.
9. Cook the Cheesecake:
Place the wrapped pan on the trivet inside the Instant Pot. Seal the lid, ensuring the valve is set to sealing. Cook the cheesecake on high pressure for 35 minutes.
10. Release Pressure:
When the cooking time is up, allow the Instant Pot to release pressure naturally for about 15 minutes, then carefully quick-release any remaining pressure.
11. Cool the Cheesecake:
Remove the cheesecake from the pot carefully and let it cool on a wire rack until it reaches room temperature.
12. Chill:
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. This helps develop the flavor and texture.
13. Add the Finishing Touches:
Before serving, remove the foil and drizzle caramel sauce generously over the top of the cheesecake, allowing some to flow down the sides. Sprinkle the top with toasted pecans and garnish with whipped cream if desired.
14. Serve and Enjoy:
Slice the cheesecake, serve chilled, and enjoy the delightful blend of flavors and textures!
Final Note:
This cheesecake combines a creamy texture, the sweetness of caramel, and the warmth of cinnamon-spiced apples, enhanced by the satisfying crunch of pecans. It’s perfect for any celebration or just a sweet treat for yourself. Enjoy every bite!
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Can I Use Other Types of Apples in This Recipe?
Absolutely! While I recommend using a mix of sweet and tart apples like Granny Smith and Fuji, you can also use Honeycrisp, Jonagold, or any apple you enjoy. Just ensure they’re firm and not too mushy!
What If I Don’t Have a Springform Pan?
If you don’t have a springform pan, you can use a regular 7-inch round cake pan. Just line it with parchment paper to help with removing the cheesecake later. Keep in mind it might be a bit tougher to get it out intact.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 4-5 days. To enjoy later, just slice and serve chilled, or you can warm individual slices slightly in the microwave if you prefer it that way.
Can I Make This Cheesecake Without a Pressure Cooker?
Yes! If you don’t have an Instant Pot, you can bake it in a regular oven at 325°F (163°C) in a water bath for about 50-60 minutes, or until the center is set but still slightly jiggly. Let it cool and then refrigerate as directed.
