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Caramel Apple Cheesecake
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5 from 2 votes

Instant Pot Caramel Apple Cheesecake

This Instant Pot Caramel Apple Cheesecake is the perfect dessert for fall!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Method: Instant Pot
Servings: 7
Calories: 266kcal

Equipment

  • Instant Pot
  • Food processor
  • 7 inch springform pan
  • IP Silicone Sling

Ingredients

Crust

Filling

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

Instructions

  • Grease the sides and bottoms of a 7-inch springform pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
  • 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.
  • Mix the cream cheese and granulated sugar together until nice and smooth. Add eggs one at a time, mixing well after adding each one.
  • Add the flour, sour cream, and vanilla extra. Mix well.
  • Pour filling into pan. Tap sides of pan or run a knife through the filling to remove air bubbles.
  • Cover the pan with foil.
  • Add 1 1/2 cups of water to bottom of Instant Pot liner. Place springform pan on a silicone sling or one fashioned from foil and lower into pot.
  • Secure lid and set vent to sealing. Cook on high pressure for 30 minutes. When time ends, let pressure release naturally.
  • Once pressure has fully released, carefully remove the pan from the pot. Remove the foil and use a paper towel to absorb any excess condensation.
  • Let cheesecake cool on a wire rack for one hour then cover with plastic wrap and place in refrigerator overnight (at least 12 hours).
  • Remove cheesecake from pan. Set on serving plate and top with caramel and apples.

Notes

Place crust in refrigerator or freezer while preparing the filling to set the crust.
Add 1 cup of water and a tablespoon of lemon juice in a small bowl and dip apple slices in the mixture to prevent them from browning before adding them to the cheesecake.

Nutrition

Calories: 266kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 132mg | Potassium: 119mg | Fiber: 2g | Sugar: 29g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg