Instant Pot Apple Cheesecake
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Instant Pot Apple Cheesecake
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Instant Pot Apple Cheesecake is so easy to make! Gingersnap crust, creamy cinnamon cheesecake filling, and topped with a shortcut pie filling, this cheesecake is a must-make this holiday season.
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Ingredients
For the crust
- 1 ½ cup gingersnap cookie crumbs about 28 cookies
- 5 Tablespoons unsalted butter melted
For the filling
- 2 packages 8 ounce each cream cheese, softened
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons all-purpose flour
- 3 large eggs
- ¼ cup heavy whipping cream
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
For the topping
- 1 can apple pie filling 20 ounce
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Instructions
- In a food processor, pulse the gingersnap cookies until fine crumbs. Add in melted butter and mix until combined.
- Press the crumbs into the bottom (and partially up the sides) of a 7-inch cheesecake pan. Refrigerate until ready to fill.
- In a large mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy.
- Add in vanilla extract, flour and the eggs, one at a time. Do not over beat the mixture. Beat JUST until the last egg is incorporated, scraping down the sides of the bowl as needed.
- Add the heavy whipping cream, cinnamon, and nutmeg, stirring just until blended.
- Pour filling into chilled gingersnap crust.
- Wrap the top of the cheesecake in foil. Then place the cheesecake on a second piece of foil, wrapping the sides up over the top.
- Fill the pressure cooker with 1 cup of water. Place the foil wrapped cheesecake pan on the trivet (I use the one that came with my pressure cooker) and lower it into the instant pot.
- Secure the lid, turn valve to “SEALING” and turn on the pressure cooker.
- Set to high pressure for 40 minutes.
- When the cheesecake is done, allow to naturally release pressure completely. This takes about 20-30 minutes.
- Remove cheesecake from the Instant Pot by lifting the trivet with the handles. Remove foil and allow cheesecake to cool to room temperature. The center will be jiggly, but will firm up after chilling.
- Place cheesecake in refrigerator to chill overnight, or at least 8 hours.
- After chilling, gently blot off any condensation from top of cheesecake with a paper towel.
- Use a knife and run it along the sides of the pan to gently remove cheesecake from pan.
- Push bottom of cheesecake pan up to lift the cheesecake out of the pan (or unhinge the buckle if yours has that). Slide onto a cake platter.
- Top the cheesecake with about one can of Apple Pie filling. I arranged the apple slices in a decorative way, but that's totally not necessary. Serve with homemade whipped cream if desired.
Notes
- Today’s cheesecake recipe needs to chill in refrigerator for at least 8 hours, it’s best to make a day in advance.
- This recipe was tested in a 6qt Instant Pot. You may need to make changes for a different size.
- I used this Fat Daddio’s 7-inch Cheesecake Pan. It fit perfectly in my Instant Pot with a little extra room on the sides, which is what you want.
- Be sure your cream cheese is at room temperature. This will result in the creamiest cheesecake texture with no lumps!
- Store cheesecake in refrigerator for up to 5 days for best results.
- The cook time and prep time do not include the time it takes the Instant Pot to come to pressure.
- See blog post for more tips and tricks.
Nutrition Information
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Calories
434kcal
(22%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Cholesterol
104mg
(35%)
Sodium
320mg
(13%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 104mg | 35% |
| Sodium | 320mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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