Instant Pot Caramel Apple Cheesecake
This velvety smooth Caramel Apple Cheesecake tastes like fall in every bite, with fresh apples and a creamy caramel drizzle. It’s also super easy to make in an Instant Pot!
Caramel Apple Cheesecake – Easy Instant Pot Recipe!
If you haven’t tried making a cheesecake in your Instant Pot yet, what are you waiting for?! Making a trtaditoinal cheesecake can be tricky and time intensive, but the Instant Pot makes the process practically foolproof.
There’s no carrying a messy water bath in and out of the oven. No watching and waiting and cracking the oven door to cool. Seriously, Instant Pot cheesecakes are so easy! They’re also the perfect portion if you don’t want to make a giant dessert – perfect for date night or a family treat.
This Caramel Apple Cheesecake is a delicious fall inspired recipe that tastes just like a festive caramel apple. It starts with a rich and creamy cheesecake that’s topped with tart apple slices and caramel sauce. Every bite is pure autumn bliss!
Ingredients
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Crust
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
Filling
- Cream cheese (room temperature)
- Granulated sugar
- Large eggs (room temperature)
- All-purpose flour
- Sour cream
- Vanilla extract – be sure to use real vanilla extract, not just the flavoring
- Apples (cored and sliced) – you can use any kind, more on that in the Prep Tips section
- Caramel sauce
Full ingredient amounts available in the recipe card at the bottom of the post.
Helpful Kitchen Tools
- Instant Pot
- 7-inch springform pan for Instant Pot
- Stand Mixer or Electric Hand Mixer
Instructions
You will start by prepping your graham cracker crust, a 3 ingredient recipe that is so easy to make. Press down in the pan, and then work on creating your cheesecake filling. Make sure to not overmix or this will add air into the batter and can leave to cracks in your cheesecake.
Once that is done, follow the directions below in the printable recipe card for baking in the Instant Pot. Cool and chill as directed, then top with fresh apples and caramel before you are ready to serve!
Prep Tips
- Prevent Apples From Browning – You can dip your apples in water with lemon juice, to help prevent the apples from turning brown. I have also seen where people soak apples in lemon-lime soda like 7Up or Sprite for a bit to get that can prevent browning.
- Types of Apples – You really can use any kind of apple for this recipe, so it’s all about your taste preference. If you want a tarter flavor, reach for a Granny Smith apple. Or if you want a sweeter twist, go for a Honeycrisp, Gala, or Fuji. Or you can do a mix of two apples to add a dimension of tangy and sweet to your cheesecake.
- To Peel or Not To Peel – This is totally up to you. If you leave the skins on it will offer a chewier texture to your cheesecake. If you want just a crisp aspect then go ahead and peel your apples. Then slice and top!
- Storage – You will want to store the leftover cheesecake in an airtight container or covered dish in the refrigerator. This cheesecake can last 3-5 days in the refrigerator. You will want to watch the apples on top, they will be the first thing to start to turn. Or you can leave the apples off and add them on to each slice as you go if you don’t plan to serve as a dish for a party or meal.
More Instant Pot Cheesecake Recipes To Try:
- Instant Pot Mint Chocolate Chip Cheesecake
- Oreo Instant Pot Cheesecake
- Instant Pot Peanut Butter Cheesecake
- Piña Colada Instant Pot Cheesecake
- Instant Pot Carrot Cake Cheesecake
- Eggnog Instant Pot Cheesecake
Instant Pot Caramel Apple Cheesecake Recipe (Printable Recipe Card)
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Instant Pot Caramel Apple Cheesecake
Equipment
- Instant Pot
- 7-inch springform pan or Instant Pot springform pan
- Mixing bowls
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter melted
Filling
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 3 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 apples any kind cored and sliced
- 1/4 cup caramel sauce
Instructions
- Spray the sides and bottom of a 6-inch or 7-inch springform pan or push pan with non-stick baking spray and line the pan with a parchment round.
Crust
- Add the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the crumbs resemble wet sand.
- Add the graham cracker mixture to the prepared pan.
- Firmly press the crust in the bottom and halfway up the sides of the pan. You can use the bottom of a glass to press down the crust.
- Place the pan in the freezer for about 15 minutes while making the filling. Freezing will help hold the crust together.
Filling
- Add the cream cheese and granulated sugar in a large bowl. Beat with a hand mixer on medium until smooth and creamy.
- Add in one egg at a time and beat in each the egg before adding the next. Scrape down the sides of the bowl after each egg.
- Add in the flour, sour cream, and vanilla. Beat until everything is incorporated.
- Pour the filling into the prepared pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
- Cover the cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake.
- Add 1 1/2 cups of water to the inner pot of the Instant Pot.
- Place the trivet/rack in the pressure cooker.
- Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan to sit on top of the trivet/rack that’s in the inner pot.
- Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
- Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel.
- Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
- After chilling overnight, remove the cheesecake from the refrigerator. Remove the cheesecake from the pan. (If you used a push pan, set the pan on top of a large can and push the sides of the cake pan down, slowly.)
- Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
- Top with caramel and apples.
Notes
Nutrition
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