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Instant pot caramel apple cheesecake with sliced apples on top
Ashlee

Instant Pot Caramel Apple Cheesecake

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. Ideal for any party.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 7 hours 28 minutes
Servings: 8
Course: Dessert
Ingredients Method

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

Method
 

For Crust:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. Carefully remove cheesecake and let cool on wire rack for about 45 minutes. Cover and refrigerate for 6 hours or overnight.
  4. After chilling, remove cheesecake from pan. Set aside.
For Apples:
  1. Thinly slice granny smith apples. Add them to a small bowl.
  2. Add lemon juice and coat apples. Set aside.
For Caramel Apple Sauce:
  1. 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.
  2. Strain reduced apple cider and return to sauce pan. Stir in brown sugar, sugar, Kosher salt, cinnamon and heavy cream.
  3. 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.)
  4. Top cheesecake with caramel sauce. Then, add sliced green apples. Drizzle with more caramel. Serve immediately.