Imagine a dessert so decadent, so creamy, and so perfectly spiced that it transforms an ordinary evening into a culinary celebration. This Instant Pot Apple Cheesecake isn't just another dessert—it's a slice of pure comfort that combines the rich, velvety texture of classic cheesecake with the warm, autumnal embrace of cinnamon-kissed apples. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a show-stopping dessert in under an hour, making it the ultimate crowd-pleaser for any occasion.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups diced apples
- 1 teaspoon cinnamon
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan that fits inside the Instant Pot.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy, using an electric mixer. Mix on medium speed for about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until the batter is completely smooth.
- Toss diced apples with cinnamon in a separate bowl, ensuring each apple piece is evenly coated.
- Gently fold the cinnamon-coated apples into the cheesecake batter, being careful not to overmix.
- Pour the apple cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Add 1 cup of water to the Instant Pot inner pot. Place a trivet inside and carefully lower the springform pan onto the trivet.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Remove the cheesecake and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and slice into 8 servings.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use full-fat cream cheese for the richest, creamiest texture.
- Don't overmix the batter after adding eggs to prevent a dense, tough cheesecake.
- Pat the diced apples dry before coating with cinnamon to prevent excess moisture.
- Use a springform pan that fits comfortably inside your Instant Pot.
- Allow the cheesecake to cool completely before refrigerating to prevent condensation.
- For clean slices, run your knife under hot water and wipe dry between each cut.
- Garnish with extra cinnamon, caramel sauce, or fresh apple slices for an impressive presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
