Scroll on down to the end of the post for a printable recipe. 

Insta Pot Apple Cheesecake Recipe

Mix together graham cracker crumbs, sugar, melted butter, and ground cinnamon. Press the mixture firmly and evenly onto the bottom and 1/2-inch up the sides of a a 7-inch springform pan sprayed with non-stick cooking spray. Instead of nonstick spray, you can line the pan with parchment paper.

Bake the crust at 375 degrees F (190 degrees C) for 5 minutes, and set it aside to cool at room temperature.

In a stand mixer or with electric beaters, cream together sugar and cream cheese until no lumps remain. 

Mix eggs in one at a time.

Stir in sour cream, vanilla, cinnamon, and nutmeg, until smooth.

Pour the cheesecake mixture over the graham cracker crust.

Tap the pan firmly on the counter a few times to remove air bubbles.

Press the apple slices gently into the top of the cheesecake. Sprinkle with a light dusting of nutmeg and cinnamon.

Cover the top of the pan with foil.

Fill the Instant Pot with two cups of water. Make a sling out of aluminum foil to lower the pan into the Instant Pot.

Close and seal the lid of the Instant Pot. Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before releasing remaining steam. 

Let the cheesecake cool at room temperature for another hour, and then refrigerate for at least four hours.

Printable Instant Pot Apple Cheesecake Recipe

Yield: 8

Instant Pot Apple Cheesecake Recipe

Print

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1½ cups finely ground graham cracker crumbs
• ⅓ cup white sugar
• 6 tablespoons butter, melted
• ½ teaspoon ground cinnamon
• 2 (8 ounce) packages cream cheese
• 2/3 cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 Granny Smith apples, cored and thinly-sliced

Instructions

1. Mix together graham cracker crumbs, sugar, melted butter, and ground cinnamon. Press the mixture firmly and evenly onto the bottom and 1/2-inch up the sides of a a 7-inch springform pan sprayed with non-stick cooking spray. Instead of nonstick spray, you can line the pan with parchment paper.
2. Bake the crust at 375 degrees F (190 degrees C) for 5 minutes, and set it aside to cool at room temperature.
3. In a stand mixer or with electric beaters, cream together sugar and cream cheese until no lumps remain. Mix eggs in one at a time.
4. Stir in sour cream, vanilla, cinnamon, and nutmeg, until smooth.
5. Pour the cheesecake mixture over the graham cracker crust.
6. Tap the pan firmly on the counter a few times to remove air bubbles.
7. Press the apple slices gently into the top of the cheesecake. Sprinkle with a light dusting of nutmeg and cinnamon.
8. Cover the top of the pan with foil.
9. Fill the Instant Pot with two cups of water.
10. Make a sling out of aluminum foil to lower the pan into the Instant Pot.
11. Close and seal the lid of the Instant Pot.
12. Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before releasing remaining steam.
13. Let the cheesecake cool at room temperature for another hour, and then refrigerate for at least four hours.

Nutrition Information:

Yield:

8 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 366 Total Fat: 20g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 95mg Sodium: 228mg Carbohydrates: 43g Fiber: 2g Sugar: 33g Protein: 4g