Instant Pot Apple Pie Cheesecake
User Reviews
4.3
9 reviews
Good
Instant Pot Apple Pie Cheesecake
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Combine cheesecake and apple pie into one fun desert.
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Ingredients
Crust
- 1 cup Graham crackers
- 2 Tablespoon butter
- 1/2 teaspoon cinnamon
Apple Filling
- 1 large or 2 medium apples
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 8 ounces cream cheese room temperature
- 1/4 cup sugar
- 2 Tablespoons buttermilk or sour cream
- 1 egg room temperature
Topping (optional)
- 1/2 cup heavy cream
- 2 Tablespoon Caramel sauce
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Instructions
- Before you start let the cream cheese and eggs come to room temperature.
- Get the Instant Pot ready by adding 1 cup of water to the bottom. Put a rack or trivet inside it to hold the cheesecake. Make sure there is an odor free sealing ring in the lid.
- Spray a 7 inch springform pan with nonstick cooking spray.
- Put the graham crackers in a food processor and process until they make crumbs.
- Melt the butter and mix it with the graham cracker crumbs and 1/2 teaspoon of cinnamon.
- Press the crumb mixture firmly into the bottom and up the sides of the springform pan.
- Core and slice the apples. Peeling is optional.
- Stir apple slices, sugar and cinnamon together. Then arrange them on the crust.
- Using a mixer, beat the cream cheese and sugar until it gets creamy.
- Add the buttermilk and egg and mix. Do not over mix, just stir until it’s blended.
- Pour the cheesecake mixture over the apples in the springform pan. Add a piece of foil to cover the top of the cheesecake pan. Gently lower the cheesecake into the pressure cooker on top of the trivet.
- Put the lid on and set the Instant Pot at Manual, high pressure, for 26 minutes. It will take about 10 minutes to reach pressure.
- When it is done let it naturally release pressure, which will take 20-30 minutes.
- Remove cheesecake and take the foil off the top. Let it cool down at room temperature then place it in refrigerator for at least 4 hours.
- Make the topping right before serving. Whip the cream until soft peaks form. Spread it on top of the cheesecake and decorate with drizzles of caramel sauce.
Notes
- If you don't have a sling use a long piece of foil folded into thirds to lift and lower the cheesecake.
- Use room temperature cream cheese and eggs. The texture of the cheesecake will be better.
- Don't overmix the batter once the eggs are added.
- Make the cheesecake a day before you plan to serve it so it can chill overnight.
Nutrition Information
Show Details
Serving
1g
Calories
382kcal
(19%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
98mg
(33%)
Sodium
292mg
(12%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
988IU
(20%)
Vitamin C
2mg
(2%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 382kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 292mg | 12% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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