If you adore the cozy flavors of fall and crave a dessert that’s both comforting and elegant, this Instant Pot Apple Cinnamon Cheesecake Recipe is about to become your new favorite. Imagine a creamy, velvety cheesecake infused with warm cinnamon and bursting with tender apple slices, all perfectly cooked in your Instant Pot for an unbelievably smooth texture. It’s not just dessert; it’s a celebration of autumn in every bite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to creating the perfect harmony of creamy, crunchy, fruity, and spiced flavors in this Instant Pot Apple Cinnamon Cheesecake Recipe. Each one plays a crucial role, from the buttery gingersnap crust to the sweet and tart apples that crown this luscious cheesecake.
- Gingersnap cookies (16): These form a spicy, crunchy crust that perfectly complements the creamy filling.
- Melted butter (6 tbsp): Binds the crust ingredients together, adding richness and flavor.
- Cream cheese (2 8-oz packets, room temperature): The star of the cheesecake, providing that classic creamy texture and tang.
- Granulated sugar (¾ cup): Sweetens the cheesecake filling, balancing the tartness of the apples.
- Ground cinnamon (1 tsp): Adds warmth and spice, tying together the cheesecake and apples beautifully.
- Flour (2 tbsp): Helps stabilize the filling, ensuring a smooth and creamy consistency.
- Salt (½ tsp): Enhances all the flavors, preventing them from tasting flat.
- Large eggs (3, room temperature): Bind the ingredients and give structure to the cheesecake.
- Sour cream (1/3 cup, room temperature): Adds a subtle tang and extra creaminess to the filling.
- Vanilla extract (1 tsp): Deepens the flavor profile with sweet, aromatic notes.
- Apples (2, halved, cored, and sliced): Fresh sliced apples bring moisture and a tender texture with a natural sweetness.
- Ground cinnamon (1 tsp): Sprinkled over apples to amplify that comforting spice.
- Granulated sugar (1 tbsp): Sweetens the apple topping just enough without overpowering.
- Water (1 tbsp): Helps to soften and gently cook the apple topping in the Instant Pot.
How to Make Instant Pot Apple Cinnamon Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the gingersnap cookies into fine crumbs, either by pulsing in a food processor or placing them in a sealed bag and using a rolling pin. Then, mix the crumbs with melted butter until the mixture feels like wet sand. Press this mixture firmly and evenly into the bottom of a lightly sprayed 7-inch springform pan. This forms a delightfully crunchy and fragrant base that will hold up perfectly beneath the creamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and fluffy. Add the ground cinnamon, flour, and salt, blending well to incorporate the spices evenly. One at a time, beat in the eggs just until combined, avoiding overmixing. Then fold in the sour cream and vanilla extract, ensuring the filling is silky and luscious.
Step 3: Assemble the Apples
In a small bowl, toss the sliced apples with ground cinnamon, sugar, and water. This mixture will soften as it cooks, releasing its natural juices and infusing the cheesecake with sweet spice and moisture.
Step 4: Layer and Prepare for Cooking
Pour the cream cheese filling over the prepared gingersnap crust in your springform pan. Smooth the top gently with a spatula. Then evenly arrange the cinnamon-spiced apple slices on top of the filling, creating a stunning and delicious layer that will caramelize slightly during cooking.
Step 5: Cook in the Instant Pot
Place a trivet inside your Instant Pot and add 1 cup of water. Carefully lower the springform pan onto the trivet, ensuring it stays stable. Seal the lid, set the valve to sealing, and cook on high pressure for 40 minutes. When the cooking cycle finishes, allow the pressure to release naturally for 15 minutes before switching to quick release. Remove the pan carefully and let it cool completely before refrigerating for at least 4 hours, preferably overnight, to set perfectly.
How to Serve Instant Pot Apple Cinnamon Cheesecake Recipe
Garnishes
To elevate your cheesecake experience, garnish with a light dusting of cinnamon or a sprinkle of crushed gingersnaps for extra crunch. A dollop of whipped cream or a drizzle of caramel sauce adds a luscious touch that complements the apple and cinnamon flavors beautifully.
Side Dishes
This cheesecake pairs wonderfully with a cup of hot spiced tea, a freshly brewed latte, or even a scoop of vanilla ice cream to play on the warmth and creaminess. A simple green salad with tangy vinaigrette can also balance the richness if you’re serving this as part of a larger meal.
Creative Ways to Present
Serve individual slices on pretty plates, with a fresh apple fan garnish and sprigs of mint for a touch of color. You can even use small ramekins to create mini instant pot apple cinnamon cheesecakes for an elegant dessert presentation at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover cheesecake tightly covered with plastic wrap or store in an airtight container to prevent it from absorbing fridge odors. It will stay fresh and delicious for up to 4 days in the refrigerator.
Freezing
If you want to save some for later, this Instant Pot Apple Cinnamon Cheesecake Recipe freezes beautifully. Wrap the cheesecake slices individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer a slightly warmer slice, allow it to sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can alter the texture, but a quick 10-second warm up can soften the cheesecake slightly if needed.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While gingersnap cookies add a lovely spice, you can substitute graham crackers or digestive biscuits for a more classic crust. Just keep the quantity and butter the same to maintain the right texture.
Do the apples stay firm after cooking in the Instant Pot?
The apples soften but still retain a wonderful tender bite. The cinnamon and sugar mixture ensures they release juices that meld with the cheesecake without becoming mushy.
Is it necessary to use room temperature eggs and cream cheese?
Room temperature ingredients make mixing easier and result in a smoother cheesecake batter, preventing lumps and ensuring even cooking.
Can I make this cheesecake without an Instant Pot?
Yes, you can bake it in a conventional oven using a water bath at 325°F for about 50 to 60 minutes, but the texture and cooking time will differ slightly.
How long should I refrigerate the cheesecake before serving?
For the best flavor and texture, chill your cheesecake for at least 4 hours, although overnight refrigeration is ideal to allow it to set perfectly and let flavors meld.
Final Thoughts
There is something truly magical about this Instant Pot Apple Cinnamon Cheesecake Recipe that brings the warmth of homemade comfort combined with the sophistication of cheesecake perfection. Whether for special occasions or a cozy weekend treat, it’s a dessert you’ll want to make again and again. Dive in and enjoy every delicious moment – your taste buds will thank you!
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Instant Pot Apple Cinnamon Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Apple Cinnamon Cheesecake combines the creamy richness of cheesecake with the warm flavors of cinnamon and fresh apples, all cooked to perfection in an Instant Pot for a moist, tender dessert. The gingersnap crust adds a spicy crunch, making this a delightful treat perfect for any occasion.
Ingredients
Crust
- 16 gingersnap cookies
- 6 tbsp. melted butter
Filling
- 2 (8-oz) cream cheese packets (room temperature)
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp. flour
- ½ tsp salt
- 3 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1 tsp vanilla extract
Apple Topping
- 2 apples (halved, cored, and sliced into 8 slices per half)
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar
- 1 tbsp water
Instructions
- Prepare the crust: Crush the gingersnap cookies into fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture evenly into the bottom of a 7-inch springform pan that has been lightly sprayed with cooking spray. Place this in the refrigerator to set while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the room-temperature cream cheese until smooth and creamy. Gradually add the granulated sugar, ground cinnamon, flour, and salt, mixing until well combined. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Then mix in the sour cream and vanilla extract until the batter is smooth and uniform.
- Assemble the cheesecake: Pour the cream cheese filling over the prepared gingersnap crust in the springform pan, smoothing the top. Arrange the apple slices on top of the filling in a decorative pattern.
- Prepare the apple topping: In a small bowl, mix the ground cinnamon, granulated sugar, and water until combined. Drizzle or brush this mixture over the arranged apple slices, ensuring they are evenly coated.
- Cook the cheesecake in the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot. Place a trivet inside and carefully set the springform pan on the trivet. Seal the lid and set the Instant Pot to Manual/Pressure Cook on high pressure for 40 minutes. Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release. Remove the pan and let the cheesecake cool completely before refrigerating for at least 4 hours or overnight to set.
Notes
- Use room temperature ingredients for a smoother filling texture.
- Make sure the gingersnap crust is firmly pressed to prevent crumbling.
- If you do not have a 7-inch springform pan, you can use a similar size but adjust cooking times accordingly.
- Natural pressure release is important to prevent cracking of the cheesecake surface.
- Chill thoroughly before serving to ensure proper set and flavor development.
- To avoid condensation dripping on the cheesecake lid during cooking, cover the top of the pan with foil before sealing the Instant Pot lid.
