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
Scale
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.
