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.
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.