This best ever fall Instant Pot Caramel Apple Cheesecake requires just 15 minutes of active work! This simple Caramel Apple Cheesecake is the perfect dessert for fall and Thanksgiving dinner.
20mins
Total Time28mins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Caramel Apple Cheesecake, Thanksgiving cheesecake
In a Food Processor combine graham crackers, pecans, ⅛ tsp of cinnamon and pulse for a minute. Melt 4 tablespoons of butter. Add melted butter, and pulse, until they are combined.Trace the bottom of the cheesecake pan on parchment paper and cut it out with scissors. Use one tablespoon of butter to butter the cake pan. Put the parchment paper on the bottom of the pan, and butter the circle as well.Put the crumbles on the bottom of the cake pan. Spread across the bottom, and press down with the back side of a soup spoon. Wrap the bottom of the cake pan in foil.
Wipe the food processor with a paper towel. Put cream cheese and sugar in the processor and pulse until just combined.Add eggs, cream and sour cream, and process for a minute or two, until everything is combined.
Pour the cheesecake mixture on top of the crust. Add 2 cups of water to the Instant Pot. Put Instant Pot Trivet in the Instant Pot, and put the cheesecake pan on top of the trivet.Place the lid on the Instant Pot. Use the manual setting, and cook for 28 minutes.Use Natural Release, and wait for the valve to drop. Carefully remove the cake pan from the Instant Pot. Let it cool. If there is water on top of the cheesecake, carefully remove it.After the cake cools, cover the cake with foil, and put in the fridge. Keep in the fridge overnight, so that the cake can set.
Wash, core and peel apples. Chop into small pieces.Heat up a non-stick pan, and add the remaining tablespoon of butter. Add apples and the remaining ⅛ teaspoon of cinnamon, and cook for 7-8 minutes, or until apples are done.