Instant Pot Caramel Apple Cheesecake

I am still not a religious Instant Pot user like some of you die-hards, but I do appreciate a good Instant Pot recipe from time to time. I try to use my machine at least once a week and what better way to do that than to make a delicious caramel apple cheesecake for fall!

Instant Pot Caramel Apple Cheesecake

If you have been on the fence about getting an Instant Pot, maybe this caramel apple cheesecake dessert will help you decide. Amazon often has some great deals on the Instant Pot. Check out the price today.

Fall is the perfect time to make all things apple. I love apple pies, apple drinks, applesauce and of course, caramel apple cheesecake! This recipe will help you venture into making desserts in your Instant Pot and I'm not sure you will look at it the same way again!

Want to know more about my love/hate relationship with the Instant Pot? Read here why I'm not sold on the Instant Pot

Some tips on making a cheesecake in the Instant Pot

Make sure you are using the right size pan.

This is the perfect pan for making cheesecakes in your instant pot.

The secret to a lump-free cheesecake is to start with room-temperature ingredients

Make sure your cream cheese, sour cream, and eggs are all at room temperature. 

To get a more even crust layer, use a flat object to help firmly press down the crust.

I like to use a glass or measuring cup to help me even out my crust layer.

Use Parchment Paper

You don't have to line your container, but if you want a smoother finish and cleaner release I recommend lining the container with parchment paper on the bottom and the sides. Leave a little overhang so you can easily pull it out if you need to.

Use Aluminum Foil

Condensation build-up happens as your instant pot is reaching pressure and also during the natural pressure release stage. 

You can use aluminum foil to help avoid condensation. The cheesecake batter will expand under pressure, so make sure if you use aluminum foil, don't fill your cheesecake pan more than 80% full or it may not come out pretty!

Change your Silicone Rings! You know the silicone rings in the lid of your Instant Pot? They start to pick up whatever smell is around. You don't want your cheesecake to pick up any stink from last week's pot roast, so make sure you change out those silicone rings in the lid.  These color-coded ones would be perfect so you can use a different color for different courses {dinner, desserts, etc...}

Now you are ready to bake!

Yield: 8

Author: Rachel Teodoro

Instant Pot Caramel Apple Cheesecake

A delicious fall dessert that can be easily made in your Instant Pot to please a crowd for fall. You'll love this caramel apple cheesecake!

prep time: 15 Min cook time: 45 Min total time: 60 M

ingredients:

For the Crust

• 1 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• ¼ cup unsalted butter, melted

For the Filling

• 2 (8-ounce) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 3 tablespoons all-purpose flour
• ¼ sour cream
• 1 teaspoon vanilla extract
• 2 apples, sliced or chopped
• ¼ caramel sauce

instructions:

How to cook Instant Pot Caramel Apple Cheesecake

1. Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
2. In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
3. Place pan in the freezer while making the filling. Freezing will help hold the crust together.
4. Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.
5. Add in the flour, sour cream and vanilla and mix to incorporate.
6. Pour the filling into the push pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
7. Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.
8. Add 1 ½ cups of water to the inner pot of the Instant Pot.
9. Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
10. Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
11. Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
13. After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
14. Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Top with caramel and apples. To prevent apples from browning, dip in a bowl with a cup of water and tablespoon of lemon juice.

Created using The Recipes Generator

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Looking for other great fall desserts? 

Try these! Caramel Apple Slab Pie

Pumpkin Spice Milkshake

Easy Microwave Candy Corn Taffy 

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