Combine cheesecake and apple pie into one fun desert.
Prep Time15 minutesmins
Cook Time26 minutesmins
Pressure/Cooling Time4 hourshrs30 minutesmins
Total Time5 hourshrs11 minutesmins
Servings: 6
Ingredients
Crust
1cupgraham crackers
2Tablespoonbutter
1/2teaspooncinnamon
Apple Filling
1large or 2 medium apples
1Tablespoonsugar
1teaspooncinnamon
Cheesecake Filling
8ouncescream cheeseroom temperature
1/4cupsugar
2Tablespoonsbuttermilkor sour cream
1eggroom temperature
Topping (optional)
1/2cupheavy cream
2Tablespooncaramel sauce
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.
1 cup graham crackers
Melt the butter and mix it with the graham cracker crumbs and 1/2 teaspoon of cinnamon.
2 Tablespoon butter, 1/2 teaspoon 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.
1 large or 2 medium apples
Stir apple slices, sugar and cinnamon together. Then arrange them on the crust.
1 Tablespoon sugar, 1 teaspoon cinnamon
Using a mixer, beat the cream cheese and sugar until it gets creamy.
8 ounces cream cheese, 1/4 cup sugar
Add the buttermilk and egg and mix. Do not over mix, just stir until it’s blended.
2 Tablespoons buttermilk, 1 egg
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.
1/2 cup heavy cream, 2 Tablespoon 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.