Apples and caramel are the best fall snacks. I remember as a child getting dressed up in fun costumes and going to Halloween parties. One of my favorite things from the parties was trying the caramel apples. They were delicious.
Let’s take caramel apples up a notch and add them to a decadent cheesecake. This cheesecake is made in the pressure cooker. It’s tart, creamy and amazing. 🍏🎃
Published October 31, 2019 • Updated September 13, 2022
Yes, you can make a decent cheesecake in the pressure cooker! It cuts the cooking time down quickly.
Make the Crust:
This is the easiest crust to make for cheesecake. I love it. To start, pour 1 1/2 cups of water in the Instant Pot. Put metal trivet in the pressure cooker. In a 7-inch springform pan, coat it with nonstick spray. Set that aside.
Combine the graham cracker crumbs, butter, sugar and cinnamon. Mix to combine. Pour mixture into springform pan. Place in the freezer for 10 minutes to setup.
Making the Cheesecake Filling:
Next we’re going to make the cheesecake filling. It’s really easy too.
Prepare a mixing bowl, add the cream cheese and use an electric hand mixer. Beat cream cheese together until smooth. Gradually add the sugar and cornstarch and beat for 1 minute. Then add the eggs one at a time. After beating all the ingredients add the heavy cream, vanilla, lemon juice and almond extract. Beat again for another 2 minutes.
Remove the crust from the freezer and pour this cream cheese mixture into the spring form pan. Transfer to pressure cooker and place on the metal trivet. Put the lid on and set pressure cooker to manual setting, adjust to high pressure. Cook for 28 minutes. Set spout to sealing not venting. Then after the timer goes off, allow for a natural release for 15-20 minutes.
After cheesecake is finished, allow to cool on a wire rack for 45 minutes. Cover and put in refrigerator for 6 hours or overnight.
Preparing the Apples:
Thinly slice the granny smith apples. Add them to a bowl and coat them with lemon juice. This is an important step because it helps keep them looking fresh and not turn brown. Don’t skip this step.
Making Caramel Sauce:
If you want to make your own caramel sauce, follow the instructions in the recipe down below. It’s easy to cook. However, if you’re in a pinch or not in the mood, regular store-bought caramel sauce will work too. If you make your own caramel sauce it will make your cheesecake taste better.
For Serving:
Remove cheesecake from springform pan. Top it with the caramel sauce and then add sliced green apples. Drizzle with more caramel sauce, if desired.
Recipe Tips:
- To prevent apples from browning, soak them in lemon juice. This helps prevent the apples from oxidizing/turning brown.
- Freezing your crust before baking is a good way to have a solid crust and helps keep it together.
- Leftovers can be stored in the refrigerator for up to one week.
Other Apple Recipes
If you’re a fan of apples, try out some of these recipes.
Questions? Leave me a comment below. If you make this recipe, tag me #thedesignfoodie on Instagram or The Design Foodie on Facebook! Happy cooking!
Instant Pot Caramel Apple Cheesecake
Ingredients
For Crust:
- 2 cups graham crackers, crumbled
- 4 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- 1/4 tsp cinnamon
For Cheesecake Filling:
- 2 (8 oz) pkgs cream cheese, at room temperature
- 1/2 cup sugar
- 1 1/2 tsp cornstarch
- 3 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 3 tsp pure vanilla
- 1 tsp lemon juice
- 1/2 tsp almond extract
For Apples:
- 1 or 2 granny smith apples, sliced, for garnish
- 3 Tbsp lemon juice (to prevent apples from browning)
For Caramel Apple Sauce:
- 4 cups apple cider
- 1/3 cup brown sugar
- 1/2 cup sugar
- 1/2 tsp Kosher salt
- 1/4 tsp ground cinnamon
- 1 cup heavy cream
Instructions
For Crust:
- Add 1 1/2 cups water to Instant Pot® bowl. Place metal trivet into pot. Prepare a 7-inch springform pan and coat with nonstick spray. Set aside.
- In a bowl, add graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Mix together until well combined. Press mixture into springform pan along the bottom and sides. Put in freezer to setup, about 10 minutes.
For Cheesecake Filling:
- In a separate bowl, add cream cheese. Using an electric mixer, beat until smooth, about 3 minutes. Gradually add 1/2 cup sugar and cornstarch. Beat for 1 minute. Add eggs one at a time and beat together until combined. Beat in heavy cream, vanilla, lemon juice and almond extract, about 2 minutes.
- Remove crust from freezer and pour cream cheese filling into pan. Transfer springform pan to pressure cooker. Place on metal trivet. Add 1 cup of water. Select manual setting, adjust pressure on high and cook for 28 minutes. After it’s done, allow a natural release for about 15-20 minutes.
- Carefully remove cheesecake and let cool on wire rack for about 45 minutes. Cover and refrigerate for 6 hours or overnight.
- After chilling, remove cheesecake from pan. Set aside.
For Apples:
- Thinly slice granny smith apples. Add them to a small bowl.
- Add lemon juice and coat apples. Set aside.
For Caramel Apple Sauce:
- In a small sauce pan over medium-high heat, bring apple cider to a boil. Cook until slightly thickened and liquid is reduced by half.
- Strain reduced apple cider and return to sauce pan. Stir in brown sugar, sugar, Kosher salt, cinnamon and heavy cream.
- Bring back to a boil over medium-high heat, stirring frequently until caramel reaches 230°F on a candy thermometer. Caramel will thicken as it cools. (Leftovers can be stored in the refrigerator for up to one week.)
- Top cheesecake with caramel sauce. Then, add sliced green apples. Drizzle with more caramel. Serve immediately.
