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Instant Pot Apple Pie Cheesecake

Combine cheesecake and apple pie into one fun desert.

Prep Time
15 mins
Cook Time
15 mins
Pressure/Cooling Time
4 hrs 30 mins
Total Time
5 hrs 11 mins
Servings: 6
Calories: 382 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Before you start let the cream cheese and eggs come to room temperature.
  2. 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.
  3. Spray a 7 inch springform pan with nonstick cooking spray.
  4. Put the graham crackers in a food processor and process until they make crumbs.
  5. Melt the butter and mix it with the graham cracker crumbs and 1/2 teaspoon of cinnamon.
  6. Press the crumb mixture firmly into the bottom and up the sides of the springform pan.
  7. Core and slice the apples. Peeling is optional.
  8. Stir apple slices, sugar and cinnamon together. Then arrange them on the crust.
  9. Using a mixer, beat the cream cheese and sugar until it gets creamy.
  10. Add the buttermilk and egg and mix. Do not over mix, just stir until it’s blended.
  11. 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.
  12. 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.
  13. When it is done let it naturally release pressure, which will take 20-30 minutes.
  14. 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.
  15. 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

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

% 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.