Love both cheesecake and apple pie? Combine them in one gorgeous dessert! This delicious Instant Pot apple pie cheesecake tastes amazing any time of year, but it is perfect for fall.
Layers of cinnamon scented apples are combined with creamy cheesecake for sweet treat. The smooth and creamy cheesecake contrasts beautifully with the crunchy apples. Top this Instant Pot apple cheesecake off with caramel sauce and cream for a crowd pleasing dessert.
Why Make Cheesecake in a Pressure Cooker?
The Instant Pot is idea for making cheesecakes. It lets you make this classic dessert with much less fuss and bother.
Traditionally cheesecake is baked over a water bath, which is just a pain to do in the oven. But a pressure cooker essentially has a built in water bath, and all you have to do is add water to the bottom.
Additionally I tend to make cheesecake for special occasions, which is exactly the time I need my oven and don’t want it tied up with a cheesecake. Cheesecakes don’t just need to cook in the oven they also need to stay inside it to cool for hours, which is not convenient if you want to roast a turkey!
Making cheesecake in the Instant Pot is simple, convenient, fast and keeps my oven free. It is definitely the best way to cook cheesecakes!
Tools Needed for Instant Pot Cheesecakes
However you do need a few tools to make cheesecake in the Instant Pot, in addition to the Instant Pot itself obviously!
A standard springform pan too large to fit inside most pressure cookers. I have a 6 quart Instant Pot and I use this 7.5 inch springform pan for cheesecakes.
This pan fits inside a 6 quart pressure cooker, is dishwasher safe and doesn’t cost that much. Plus you can use it to make casseroles in the Instant Pot too! You can also use a push pan with a removable bottom.
You will also want an Instant Pot sealing ring that you reserve for using on desserts. The sealing rings absorb odors and it is very difficult to remove the odor when you’ve cooked a dish such as chili.
You don’t want your cheesecake to taste like last week’s dinner! I like to buy a package of different colored rings because then I can easily keep one aside and only use it on desserts.
I also have a silicone sling/trivet which makes it easy to lift the pan in and out of the pressure cooker. The sling is useful, but it is not essential. It is easy to make a sling out of foil if you need to.
Apples – I like to use apples like Granny Smith or Honey Crisp for this recipe. These apples hold up well to baking and will still be crisp in the cheesecake batter.
Cream cheese – Use full fat cream cheese to make this dessert. Cheesecakes are not low fat desserts and low fat cream cheese won’t give the cheesecake the right texture.
Buttermilk – The buttermilk gives the cheesecake a little bit of tangy flavor which goes nicely with the apples. You can substitute sour cream if you prefer.
Graham crackers – These are used to make the crust. You can use other cookies if you prefer, such as vanilla wafers, gingersnaps or golden Oreos. I’d probably avoid using a chocolate cookie.
Other ingredients are basics including butter, cinnamon, sugar and egg.
How to Make Instant Pot Apple Pie Cheesecake
Get the egg and cream cheese out of the refrigerator and let them come to room temperature before you start. This will make it easy to keep the cheesecake filling creamy and not lumpy.
Ready the Instant Pot before you start mixing the batter. Put 1 cup of water in the bottom of the pressure cooker, along with a trivet or rack to hold the cheesecake. Make sure you have an appropriate sealing ring in the lid.
Make a sling by taking a long piece of foil and folding it in thirds. You can use this under the cheesecake to lift and lower it into the pressure cooker.
2. Make the Crust
Spray your springform pan with cooking spray. Then put the graham crackers in a food processor and process until they are reduced to crumbs.
Melt the butter in the microwave and stir it into the graham cracker crumbs along with the 1/2 teaspoon of cinnamon. Mix it all together until it is well combined.
Put the crumb mixture into the springform pan and press it into the bottom and a little bit up the sides.
3. Make the Cheesecake Filling
Core and slices the apples. You want thin slices of apples, about 1/8 of an inch in width. You can peel them if you like or leave the peels on. I leave the peels on, which adds a little bit of red or green color to the baked cheesecake.
Put the apples in a bowl and add the 1 tablespoon of sugar and 1 teaspoon of cinnamon. Stir to mix and then arrange the apple slices on the crust in the pan.
Use a mixer to combine the room temperature cream cheese with the sugar until it is smooth. Then add the buttermilk and mix some more until it is creamy.
Add the egg to the filling and be careful not to overmix it. If you mix the egg too much it will make the cheesecake rise and by puffy, so just mix it until combined.
Pour the cheesecake mixture over the apples. As the cheesecake cooks the apples will rise up from the bottom and will end up in the middle of the cake.
4. Cook the Cheesecake
Put a pieces of foil over the top of the cheesecake and crimp the edges to hold it down. This keeps water from getting inside.
Put the sling under the springform pan and gently lower it onto the rack in the Instant Pot. Make sure you put the water in the bottom first!
Set the Instant Pot for Manual, high pressure for 26 minutes. It will take about 10 minutes for it to reach pressure. Once it is done cooking let the pressure release naturally for about 30 minutes.
Then release any remaining pressure and gently use the sling to lift the cheesecake out. Take the foil off the top and let the cheesecake cool for about an hour.
Put the cheesecake in the refrigerator while it is still in the springform pan. Let it cool in the refrigerator for at least 4 hours.
5. Topping (optional)
A creamy caramel topping tastes delicious on the apple pie cheesecake and is also a great way to hide any imperfections. It is best to add the topping right before serving.
To make the topping take heavy cream and whip it with a tablespoon of sugar until soft peaks form. Then spread it out on top of the cheesecake.
Take caramel sauce and add it in lines to the cheesecake. The use a knife to make designs in the caramel and make it look fancy.
How to Serve
After 4 hours you can take the side of the springform pan off. Run a knife around the edges first to loosen it and then remove it.
Add whipped cream, more caramel or nuts when you serve it. The cheesecake will be at its best if you let it rest overnight before cutting and serving it.
How to Store
The cheesecake should be stored in the refrigerator, where it will keep for 4-5 days. Most cheesecake freezes well, but I wouldn’t freeze this one because it would affect the texture of the apples.
- Use room temperature cream cheese and eggs. The texture of the cheesecake will be much 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.
Find More Cheesecake Recipes
- No Bake Pumpkin Cheesecake
- Instant Pot Oreo Cheesecake
- Instant Pot Red Velvet Cheesecake
- No Bake Blueberry Cheesecake
- 1 cup graham crackers
- 2 Tablespoon butter
- 1/2 teaspoon cinnamon
- 1 large or 2 medium apples
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 2 Tablespoons buttermilk (or sour cream)
- 1 egg, room temperature
- 1/2 cup heavy cream
- 2 Tablespoon caramel sauce
- 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.
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 396Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 264mgCarbohydrates: 37gFiber: 2gSugar: 26gProtein: 5g
Nutrition facts are estimates.