Instant Pot Caramel Apple Cheesecake
Here is an easy way to enjoy fall flavors any time of year. This Instant Pot Caramel Apple cheesecake is easy to make and is super yummy.
Instant Pot Caramel Apple Cheesecake
This Instant Pot Caramel Apple Cheesecake was made in an 8 quart Instant Pot. But it could be made in any brand electric pressure cooker.
Not only did we top this cheesecake with warm caramel we also topped it with chopped pecans. If you are not a fan of pecans, you can simply leave them off or replace them with your favorite nut of choice.
Here are a few other Instant Pot cheesecake recipes you may like.
- Banana Split Cheesecake In The Instant Pot
- Dulce De Leche Cheesecake Bites Made In The Instant Pot
- S’mores Cheesecake Made In The Instant Pot
- Triple Chocolate Cheesecake In The Instant Pot
How To Make This Cheesecake:
Start by cutting a circle of parchment paper to fit the bottom of an 8-inch springform pan. Place the paper in the bottom of the pan and spray the paper and pan with baking spray.
In a medium bowl or food processor, mix sugar, graham cracker crumbs, pretzel crumbs, and butter. Mix well until the consistency of wet sand.
Dump the crumb mixture into the pan and press firmly into the bottom as well as about ¾” up the sides of the pan.
Pop pan in the freezer while you make the cheesecake.
Next, mix apples with cinnamon and sugar. Set aside.
With a hand mixer or in a stand mixer, beat the cream cheese until smooth.
Add the sugar and the brown sugar and mix until fully blended.
Now add the vanilla, cinnamon, and cider and mix until thoroughly combined.
Add in eggs and sour cream and mix until fully mixed but be careful not to overbeat and add in too much air.
Fold in prepared apples.
Now pour the mixed filling over the crust. Cover pan with foil to keep water out.
Pour 1½ c. of water into the bottom of the inner pot of the Instant Pot.
Place covered cheesecake pan on trivet or sling and lower into pot.
Put the lid on the pot and make sure the valve is on seal.
Cook on high pressure for 37 min, then allow it to sit for 10 min. After 10 min carefully open the valve to release the rest of the pressure.
While still in the pan, place on a wire rack to cool. When cool to the touch place in the fridge for at least 2 hours.
Remove cheesecake from pan.
Making The Caramel Topping:
Add the caramels, cream, and water to medium size pot. Warm over low heat on the stove, stirring constantly until smooth and melted.
Remove from heat and allow to cool slightly until thickened a bit.
Pour caramel topping over the top of cheesecake. Sprinkle with flaked salt over the top evenly. Then add the pecans over the top.
Instant Pot Caramel Apple Cheesecake
Ingredients
Crust:
- 3/4 Cup Finely Crushed Pretzels
- 4 oz Butter melted
- 3/4 Cup Graham Cracker Crumbs
- 3 Tbsp Brown Sugar
Apple Mixture:
- 1 Tbsp Cinnamon
- 2 lg Apples peeled and diced
- 6 Tbsp Sugar
Cheesecake Filling:
- 24 oz Cream Cheese room temp
- 4 Tbsp Brown Sugar
- 1 Cup Sour Cream
- 3/4 Sugar
- 4 Tsp Apple Cider or Apple Juice
- 2 Tsp Cinnamon
- 2 Tsp Vanilla
- 3 Eggs
Topping:
- 24 Squares Caramel Candy
- 2 Tbsp Heavy Cream
- 1 Tbsp Flake or Coarse Salt
- 1 Tsp Water
- 1 Cup Chopped or Halved Pecans optional
Instructions
- Start by cutting a circle of parchment paper to fit the bottom of an 8-inch springform pan. Place the paper in the bottom of the pan and spray the paper and pan with baking spray.
Crust:
- In a medium bowl or food processor, mix sugar, graham cracker crumbs, pretzel crumbs, and butter. Mix well until the consistency of wet sand.
- Dump the crumb mixture into the pan and press firmly into the bottom as well as about ¾” up the sides of the pan.
- Pop pan in the freezer while you make the cheesecake.
Apples:
- Next, mix apples with cinnamon and sugar. Set aside.
Cheesecake Filling:
- With a hand mixer or in a stand mixer, beat the cream cheese until smooth.
- Add the sugar and the brown sugar and mix until fully blended.
- Now add the vanilla, cinnamon, and cider and mix until thoroughly combined.
- Add in eggs and sour cream and mix until fully mixed but be careful not to overbeat and add in too much air.
- Fold in prepared apples.
- Now pour the mixed filling over the crust. Cover pan with foil to keep water out.
- Pour 1½ c. of water into the bottom of the inner pot of the Instant Pot.
- Place covered cheesecake pan on trivet or sling and lower into pot.
- Put the lid on the pot and make sure the valve is on seal.
- Cook on high pressure for 37 min, then allow it to sit for 10 min. After 10 min carefully open the valve to release the rest of the pressure.
- While still in the pan, place on a wire rack to cool. When cool to the touch place in the fridge for at least 2 hours.
- Remove cheesecake from pan.
Topping:
- Add the caramels, cream, and water to medium size pot. Warm over low heat on the stove, stirring constantly until smooth and melted.
- Remove from heat and allow to cool slightly until thickened a bit.
- Pour caramel topping over the top of cheesecake. Sprinkle with flaked salt over the top evenly. Then add the pecans over the top.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
