This Instant Pot Apple Cinnamon Cheesecake is a warm, cozy treat! With creamy cheesecake and sweet apple topping, it’s deeply satisfying and perfect for any gathering.
You can make this cheesecake without the hassle of an oven, which is a win in my book! I love enjoying it with a dollop of whipped cream—so good you’ll want seconds! 😋
Key Ingredients & Substitutions
Graham cracker crumbs: These are perfect for the crust, but you can easily substitute them with digestive biscuits or even crushed vanilla wafers for a different flavor. I find the honey graham crackers gives a nice touch of sweetness!
Cream cheese: Use full-fat cream cheese for a creamy texture. For a lighter version, Neufchâtel cheese can be a good alternative, though it may be a bit less rich. Make sure it’s softened for easy blending!
Sour cream: This adds creaminess and tanginess to the cheesecake. Greek yogurt works as a fantastic substitute if you want a healthier option. It gives a similar texture without compromising too much on flavor.
Apples: I love using Fuji or Honeycrisp for their sweetness and crisp texture. You can swap with Granny Smith for a tart flavor, or even use pears for a different twist. Just remember to peel and core them first!
How Do You Get a Smooth Cheesecake Filling?
To achieve a smooth and creamy cheesecake filling, follow these simple steps:
- Start by making sure your cream cheese is at room temperature. Cold cream cheese does not blend well!
- Mix the cream cheese first until smooth before adding any sugars or other ingredients. This prevents lumps.
- Add eggs one at a time, mixing on low speed. Overmixing can introduce too much air, leading to cracks.
These little adjustments can work wonders in giving your cheesecake that professional finish! Also, if you can, let it chill overnight for best results. The flavors and texture improve significantly.
Instant Pot Apple Cinnamon Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp unsalted butter, melted
- ½ tsp ground cinnamon
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour (optional, for stability)
For the apple cinnamon topping:
- 2 medium apples (such as Fuji or Honeycrisp), peeled, cored, and sliced
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 35 minutes for cooking in the Instant Pot, and you’ll want to allow at least 4 hours for the cheesecake to chill. It’s best to make it the day before for optimal setting! Total time comes to about 4 hours and 50 minutes, most of which is waiting for it to chill.
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Stir well until the crumbs are evenly coated. Then, press the mixture firmly into the bottom of a 7-inch springform pan to form a nice, even crust. Set aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar while mixing. After that, add the sour cream, vanilla extract, and ground cinnamon. Mix until everything is well combined. Add the eggs one by one, mixing just until combined. If you choose to add flour for extra stability, do that now.
3. Pour the Cheesecake Batter:
Pour the prepared cheesecake batter over the crust in the springform pan. Gently tap the pan on the counter to release any air bubbles trapped in the batter. This helps prevent cracks in your cheesecake!
4. Prepare the Instant Pot:
Insert a trivet or rack into the Instant Pot and pour 1 cup of water into the pot. Cover the springform pan tightly with aluminum foil to keep out any water while cooking. Place the pan on the trivet inside the pot.
5. Cook the Cheesecake:
Close the lid of the Instant Pot and make sure the valve is set to sealing. Choose ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 35 minutes at high pressure. Once the cooking is done, allow a natural pressure release for 15 minutes before carefully doing a quick release for any remaining pressure.
6. Remove the Cheesecake:
Once the pressure is fully released, carefully lift the springform pan out of the Instant Pot and remove the foil. Allow the cheesecake to cool on a wire rack for about 30 minutes. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight until fully set.
7. Make the Apple Cinnamon Topping:
In a large skillet over medium heat, melt the butter. Add the sliced apples along with brown sugar, ground cinnamon, lemon juice, vanilla extract, and a pinch of salt. Cook while stirring frequently until the apples are tender and glazed, which should take about 8-10 minutes. Remove from heat and let the topping cool slightly.
8. Serve:
When you’re ready to enjoy, top the chilled cheesecake with the warm apple cinnamon mixture. Spoon any extra sauce over the cheesecake slices. You can also sprinkle a little ground cinnamon or powdered sugar on top, if desired.
Enjoy your creamy and flavorful Instant Pot Apple Cinnamon Cheesecake!
Can I Use a Different Size Pan?
Yes! If you don’t have a 7-inch springform pan, you can use a 6-inch pan, but you’ll need to adjust the cooking time slightly. A smaller pan will cook faster, while using a larger pan may require extra time, so keep an eye on it during the cooking process!
How Do I Know When the Cheesecake is Done?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools. Avoid overcooking to prevent cracks on the surface!
Can I Freeze the Cheesecake?
Absolutely! Once cooled, wrap the cheesecake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the fridge before serving for the best texture!
What’s the Best Way to Reheat the Apple Topping?
To reheat the apple topping, simply warm it gently in a skillet over low heat until warmed through. Stir occasionally to prevent sticking. You can also add a splash of water if it thickens too much while reheating!