Apple Cinnamon Cheesecake – Instant Pot Recipe

This Apple Cinnamon Cheesecake recipe is the ultimate Fall dessert to bring for any event this season! Topped with fresh apples and pecans, you’ll love the creamy cheesecake!

Apple Cinnamon Cheesecake is easily made in the Instant Pot!

The Instant Pot caught my eye years ago, but it took a bit of convincing from family and friends to purchase one. I have limited counter space and rarely am sold on the gimmick of small kitchen appliances. A year and a half later, I can’t imagine my kitchen without one!

Now I own two – one for savory dishes and one for desserts. I use the red and blue sealing rings to symbolize the difference for the sweet and savory. You’ll also need a 7-inch springform pan – my favorite is the Zulay Kitchen Cheesecake Pan.

Please note that the batter ingredients must be room temperature in order for this recipe to turn out. Allow the ingredients at least 2 hours to come to room temp before creating the dessert!

Crust Ingredients:

1 cup all-purpose flour
1 teaspoon real vanilla extract
3 tablespoons powdered sugar
3 tablespoons unsalted butter, melted

Batter Ingredients:

2 8-oz. blocks cream cheese, room temperature
1 teaspoon real vanilla extract
¼ cup powdered sugar
1 teaspoon ground cinnamon
2 large eggs, room temperature
¼ cup heavy cream, room temperature
1¼ cup water

Apple Cinnamon Topping:

2 tablespoons unsalted butter
1 large McIntosh apple, cored and cut into equal-sized wedges
1 teaspoon ground cinnamon
½ teaspoon allspice
3 tablespoons maple syrup
½ cup water
Pinch salt
¼ cup pecans, chopped

Instructions:

Coat the inside of the springform pan with the non-stick cooking spray and set aside.

Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.

To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: Cream cheese, vanilla extract, powdered sugar, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air into the batter).

Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.

Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.

Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet and pan into the Instant Pot® with the handles positioned upwards for easy removal.

Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.

When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

Before serving, prepare the topping by selecting the “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.

Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture. Sauté until the apples are crisp tender, but not mushy, and the sauce has thickened, approximately 4-5 minutes. Turn the unit off and transfer the apple mixture into a bowl to cool slightly.

Remove the cheesecake from the refrigerator and carefully release the springform pan. Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle the chopped pecans on top and serve immediately. Enjoy!

More Cheesecake Recipes

Bacon Tennessee Apple Whiskey Cheesecake

Fresh Berry Instant Pot Cheesecake

Mini-Pumpkin Cheesecakes

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