5 from 6 votes
Instant Pot Apple Cinnamon Cheesecake
Our Apple Cinnamon Cheesecake that is made in an Instant Pot is everything that a cheesecake should be. Creamy, smooth, and full of flavor.
Prep Time
20 mins
Cook Time
40 mins
cooling
6 hrs
Total Time
7 hrs
Servings:
8
Calories:
419 kcal
Course:
Cake
Cuisine:
American
Ingredients
Cheesecake Crust
- 16 gingersnap cookies
- 6 tbsp. butter melted
Cheesecake Filling
- 2 8- oz cream cheese room temperature, in packets
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp. flour
- ½ tsp salt
- 3 large egg room temperature
- 1/3 cup sour cream room temperature
- 1 tsp vanilla extract
Cinnamon Apple Topping
- 2 apple halved, cored and sliced (each half into 8 slices
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar
- 1 tbsp water
Instructions
- Pre-heat oven to 375°F. Lightly spray a 7-inch springform pan with cooking spray.
Cup of Yum
To make the crust
- Put ginger cookies in a freezer bag and crush with a rolling pin to make fine crumbs.
- Add melted butter and mix till combined i.e. the mixture resembles wet sand
- Put the crust mixture into the prepared 7-inch springform pan and press using your fingers into the bottom of the pan and about ½ way up the sides.
- Bake in the pre-heated oven for 10 minutes. Remove from the oven and set aside.
To make the filling
- Whilst the crust is baking,
- In a large mixing bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy.
- Add the sugar, cinnamon and flour. Whisk till combined
- Add the eggs, one at a time, and whisk just until combined. Do not over-whisk to avoid too many air bubbles into the batter.
- Using a spatula, mix in the sour cream and vanilla extract
- Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
- Pour 1 cup of water into the inner pot of the instant pot, place a trivet inside and put the cheesecake pan on top of the trivet
- Close the Instant pot and set the valve to sealing position.
- Pressure cook on “high” for 40 minutes
- Natural release for 20 minutes, then quickly release the rest of the pressure
- Cool the cheesecake on a wire rack for 45 minutes. Gently mop up any moisture on the cheesecake surface with a paper towel.
- Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
To make the Cinnamon Apple topping
- Place the sliced apples in a medium saucepan and top with the sugar, cinnamon and water.
- Cook over medium heat until the apples just soften, mixing gently a few times (do not overcook if you want the apple slices to maintain their shape).
When ready to serve:
- Top cheesecake with cinnamon apple topping and optional caramel sauce
Notes
- You can make the cinnamon apple topping whilst the cheesecake is cooking and refrigerate until you’re ready to serve the cheesecake.
- · I did not peel the apples, but you can if you prefer
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.4g
(20%)
Cholesterol
133mg
(44%)
Sodium
441mg
(18%)
Potassium
200mg
(4%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
912IU
(18%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 133mg | 44% |
| Sodium | 441mg | 18% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.