Use your Instant Pot® to make dessert! This Instant Pot apple cinnamon cheesecake is simply amazing. Whether it’s for a holiday season party or just because dessert is necessary, this delicious cheesecake will not disappoint. If you like apple pie and you like cheesecake, this is your recipe!
What is an Instant Pot?
An Instant Pot is a type of electric pressure cooker. It is different from a slow cooker in that it can cook food much faster by using high pressure instead of taking a long time to cook. The Instant Pot can also be used as a steamer, rice cooker, yogurt maker, and more. It is a popular kitchen appliance because it can do so many things and because it cooks food quickly.
The Instant Pot was invented in 2010 by Robert Wang. He was inspired by his experience with pressure cookers while growing up in China. Wang wanted to create a pressure cooker that was safe and easy to use. The Instant Pot is made of stainless steel and has a number of safety features. It is also very easy to use, with a simple control panel that allows you to select the cooking time and pressure.
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Ingredients
Crust Ingredients
- 1 cup almond flour
- 1 teaspoon real vanilla extract
- 3 tablespoons powdered monk fruit sweetener
- 3 tablespoons unsalted butter, melted
Batter Ingredients
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- ¼ cup powdered monk fruit sweetener
- 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
Equipment
- Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal with strong flavors that can affect more delicate recipes like this one.
- 7” springform pan (for 6-quart Instant Pot®)
- Non-stick cooking spray
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, monk fruit sweetener, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air 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!
Cooking Tips
- Batter ingredients must be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
- 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.
Serving
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.
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Instant Pot Apple Cinnamon Cheesecake
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
1 hour 5 minutes
Use your Instant Pot® to make dessert! This Instant Pot apple cinnamon cheesecake is simply amazing. Whether it's for a holiday season party or just because dessert is necessary, this delicious cheesecake will not disappoint.
Ingredients
- Crust Ingredients
- 1 cup almond flour
- 1 teaspoon real vanilla extract
- 3 tablespoons powdered monk fruit sweetener
- 3 tablespoons unsalted butter, melted
- Batter Ingredients
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- ¼ cup powdered monk fruit sweetener
- 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, monk fruit sweetener, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air 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!
Notes
- Batter ingredients must be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
- 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.
- 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.