This Instant Pot Caramel Apple Cheesecake is a luscious cheesecake topped with cinnamon apples and caramel. It is the perfect treat for Fall/Autumn!
Autumn is the kind of season that revels in warm baked treats, cinnamon-scented everything, apples, pumpkins and all the good stuff! And this caramel apple cheesecake is pretty much all of my favourite those Autumn flavours captured in a cheesecake.
I also love this delicious apple Bundt cake, that I make every Autumn, and this pumpkin cheesecake that is a Fall classic.
Why this recipe for caramel apple cheesecake works:
1. By cooking the cheesecake in the Instant Pot, the resulting cheesecake has a silkier texture and is less prone to cracking.
2. The Instant Pot cooks the cheesecake more evenly (no risk of hot spots) and in lesser time than an oven
3. It doesn’t get better than caramel, cinnamon and apples during Fall/Autumn, and this cheesecake is all about these Fall flavours!
Equipment you will need to make this caramel apple cheesecake:
To make this cheesecake, you will need a pressure cooker, such as the Instant Pot, a cheesecake pan or springform cake pan with a removable bottom, a good quality silicone spatula such as this one, aluminium foil, a hand mixer or stand mixer such as this one.
How to make a caramel apple cheesecake in the Instant Pot:
The process of making this cheesecake involves: preparing the crust, making the filling, cooking the cheesecake, preparing the caramel and cinnamon apples for the cheesecake topping. This may sound like too much, but I’ll honestly say that this is one of the easiest fuss-free desserts you could ever make!
To start off, make the crust by crushing the Graham crackers or cookies of your choice in a food processor. Add the melted butter, spices, salt and brown sugar. Mix well and press down into the base of the cheesecake pan. Freeze for 10-20 minutes.
To prepare the filling, beat the cream cheese until fluffy. Use a hand-held mixer or a stand mixer. Add the sugar and cream and beat again. Add the cornstarch, vanilla extract and a little salt. Beat again.
Finally, add the eggs and very gently, mix together (this can be done with a whisk) until just combined. Ensure you do not overmix at any point, as this will build up air in the cheesecake batter, and can cause cracks.
Pour the batter over the cheesecake crust. Before you cook the cheesecake, line the pan with aluminium foil. A trick to prevent moisture from collecting on the surface of the cheesecake is to place a sheet of paper towel on a sheet of aluminium foil and cover the pan with this, tucking the foil around the sides. The moisture is soaked into the sheet of paper towel.
Finally, pressure cook the cheesecake for 30 minutes in the Instant Pot. Let the pressure release naturally. Once cooked, the cheesecake needs to cool down to room temperature, and then chilled in the fridge for around 4 hours or overnight.
Before you serve, top with cinnamon apples and caramel sauce. Take a look at the recipe card for details on how to make this.
Frequently Asked Questions about making cheesecake in the Instant Pot:
What size springform pan fits in an Instant Pot?
It depends on the model of Instant Pot that you are using. For a 6 Quart IP (by far the most common model out there), make sure to get the 7-inch springform pan. For a 3 Quart Duo Mini, use a 5-inch pan and for an IP Duo 8 Quart, you can go up to a 9-inch springform pan.
How do you get air bubbles out of cheesecake batter?
To prevent getting those extra air pockets in the batter, do not over mix your ingredients. One you have poured out the batter into the pan, make sure you give the pan a few gently raps on the counter to release any trapped air bubbles.
Can I make cheesecake without a springform pan?
Yes! A cheesecake can be made in a regular cake pan as well. Just ensure you line the pan with parchment paper or aluminium foil, leaving a little overhang, such that you are able to gently lift the cake out of the pan once it is done.
What happens if you over mix cheesecake batter?
Mixing your cheesecake batter needs to be carefully done. The cream cheese has to be mixed enough to remove any lumps, but incorporating too much air into the mix can cause the cake to crack.
Instant Pot Caramel Apple Cheesecake
Ingredients
For the crust:
- 1.5 cup crushed cookies such as Graham Crackers or gingersnaps
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 4 tablespoons melted butter
- ½ teaspoon salt
- ¼ cup brown sugar
For the cheesecake batter (ensure all ingredients are at room temperature):
- 2 tablespoons corn-starch
- ½ cup sugar
- 16 oz cream cheese
- ½ teaspoon vanilla extract
- 2 eggs
- ¼ cup cream full fat
- ¼ teaspoon salt
For the cinnamon apples:
For the caramel:
- ½ cup sugar
- ¼ cup cream
- 2 tablespoons water
- 2 tablespoons butter
Instructions
- Crushing the Graham crackers or cookies of your choice in a food processor.
- Add the melted butter, spices, salt and brown sugar.
- Mix well and press down into the base of the cheesecake pan.
- Freeze for 10-20 minutes while you prepare the cheesecake batter.
Make the batter:
- In the bowl of a stand mixer or using a hand mixer, beat the cream cheese until light and fluffy.
- Then add the sugar and cream and beat again.
- Add the corn-starch, vanilla extract and a little salt. Beat again.
- Finally, add the eggs and very gently, mix together (this can be done with a whisk) until just combined. (try not to overmix at any point, as this will build up air in the cheesecake batter, and can cause cracks in the cheesecake)
- Pour the batter over the cheesecake crust. (Refer notes)
- Before you cook the cheesecake, line the outside of the pan with aluminium foil. A trick to prevent moisture from collecting on the surface of the cheesecake is to place a sheet of paper towel on a sheet of aluminium foil and cover the pan with this, tucking the foil around the sides. The moisture will be soaked into the paper towel.
- In the Instant Pot, add a cup of water, followed by the trivet. Lower the cheesecake on the trivet and close the lid, with the valve in ‘sealing’ position.
- Switch to Manual or Pressure Cook mode, and set the time for 30 minutes on the ‘High’ setting. Once the pressure-cooking cycle is complete, let the pressure release naturally.
- Once cooked, the cheesecake needs to cool down to room temperature, and then chilled in the fridge for around 4 hours or overnight.
- Once the cheesecake is done chilling in the fridge, top it with cinnamon apples and caramel.
For the cinnamon apples:
- On a saucepan, heat the butter on medium heat.
- Add the apples, cinnamon and powdered clove and cook for around 2 minutes, untill the apples are soft.
For the caramel sauce:
- In a saucepan or heavy bottomed pan, add the sugar such that it lays flat on the pan. Add the water and heat the pan to medium heat. Do not stir, let the sugar dissolve into a clear syrup.
- Keep a watchful eye and wait until the sugar tills amber in color. At this point, take the pan off the heat and add the cream. Immediately after, add the butter.
- The caramel with seize and foam. Stir the caramel as it cools. Once the foam settles, the caramel is ready. The caramel thickens as it cools, so use it to top the cheesecake before it has cooled down.
To Serve:
- Spoon over the cinnamon apples on the cheesecake, followed by generous amounts of the caramel sauce.
Video
Notes
Nutrition
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