Instant Pot Apple Cinnamon Cheesecake

5 from 2 votes

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By: Jill Mills Posted: Nov 21, 2020 Updated: Nov 11, 2023

Our Apple Cinnamon Cheesecake that is made in an Instant Pot is everything that a cheesecake should be. Creamy, smooth, and full of flavor.

Instant Pot Apple Cinnamon Cheesecake

This Apple Cinnamon Cheesecake is so good and will just melt in your mouth!

Cheesecake is a true wonder of the world that you can do so much with and this recipe proves how simple something can be, but also how it can taste so amazing. This recipe will be perfect to share with your loved ones and you should definitely save this one.

Apples and Cinnamon are a combination that was just the best idea on the planet. The flavors blend so well together and you can literally put it in anything for a dessert.  Like our recipe for Apple Cinnamon Rolls, or our scrumptious Cinnamon Roll Apple Pie, and last but certainly not least, our Cinnamon Apples that you can also make in your Instant Pot!

Now that you are dreaming of savory apples that are full of cinnamon flavor, are you ready to get started on this easy Apple Cheesecake that is full of cinnamon and drizzled with caramel?

Ingredients You’ll Need

• Gingersnap cookies– This will be used for the base of your cheesecake.
• Butter- Use unsalted butter to control the amount of salt in the recipe.
• Cream cheese- You need softened or room temperature cream cheese.
• Granulated sugar- Every great dessert uses sugar in the recipe.
• Ground cinnamon- Ground your own ingredients for the best flavoring.
• Flour- Use All-purpose flour for the best results.
• Salt– The salt will bring out the flavors in the recipe.
• Eggs- Use eggs that are at room temperature.
• Sour cream- This will cut the richness of the cheesecake and help with the consistency.
• Vanilla extract- Use pure vanilla for the best flavoring.
• Apples- Prepare the apple by cutting, coring, and slicing.
• Water- This water will be added to the bottom of the IP.

How to Make an Apple Cinnamon Cheesecake

Set oven to 375 degrees and use baking spray to evenly spray a 7-inch springform pan.

Making The Crust

• Put the cookies into a bag and use a rolling pin or heavy object to crush them into fine crumbs.
• Add the butter to the bag and combine until wet sand forms.
• Use your fingers to press the crust into the bottom of the prepared pan and 1/2 way up the edges.
• Place in the oven and bake for 10 minutes. Take out of the oven and set aside.

To Make The Cinnamon Apple Topping

• Add apple slices into a medium saucepan and add sugar, cinnamon, and water on top.
• Cook at medium heat until the apples soften and stir slowly and do not overcook so they keep their shape.

Making The Filling

• Add the cream cheese into a mixing bowl and use a hand mixer to whisk until smooth and creamy.
• Then, put in the sugar, cinnamon, and flour and mix until combined.
• One at a time, add in the eggs and whisk. Do not whisk too much or air bubbles will form.
• Add in the sour cream and vanilla and use a spatula mix in.

• Pour into the crust. Tap the sides to remove any air bubbles. Then, cover with foil.
• Use a measuring cup and one cup of water to the bottom of the IP and set the trivet up inside and put the cheesecake on top.
• Seal the lid and switch the valve to the sealing position. Put on high pressure and cook for 40 minutes.
• Let the pressure release for 20 minutes and then hurry to release the rest of the pressure.
• Take out the cheesecake and let it cool on a wire rack for 45 minutes. Use a paper towel to catch excess moisture on top of the cheesecake.
• The use cling form to cover the cheesecake and place in the fridge for a least 6 hours, or overnight.

To Make The Cinnamon Apple Topping

• Add apple slices into a medium saucepan and add sugar, cinnamon, and water on top.
• Cook at medium heat until the apples soften and stir slowly and do not overcook so they keep their shape.

How To Store Apple Cheesecake

To store this apple cheesecake, place it in an airtight sealed container in the fridge for around 5 days.

How Long Do I Cook This Instant Pot Cheesecake?

Times may vary per Instant Pot. This recipe will take just under an hour to prepare and to make. When you add it to your Instant Pot, it will take about 40 minutes to finish cooking.

Other Instant Pot Cheesecake Recipes

• Instant Pot Pumpkin Cheesecake
• Peanut Butter Cheesecake
• Instant Pot Chocolate Cheesecake
• Instant Pot Eggnog Cheesecake
• Mint Chocolate Cheesecake

5 from 2 votes

Instant Pot Apple Cinnamon Cheesecake

Our Apple Cinnamon Cheesecake that is made in an Instant Pot is everything that a cheesecake should be. Creamy, smooth, and full of flavor.

Servings: 8

Prep: 20 minutes mins

Cook: 40 minutes mins

cooling: 6 hours hrs

Print Rate Save Saved!

Ingredients

  

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Cheesecake Crust

• ▢ 16 gingersnap cookies
• ▢ 6 tbsp. melted butter

Cheesecake 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

Cinnamon Apple Topping

• ▢ 2 Apples halved, cored and sliced (each half into 8 slices)
• ▢ 1 tsp ground cinnamon
• ▢ 1 tbsp granulated sugar
• ▢ 1 tbsp water

Instructions

• Pre-heat oven to 375°F. Lightly spray a 7-inch springform pan with cooking spray.

To make the crust

• Put ginger cookies in a freezer bag and crush with a rolling pin to make fine crumbs.
• Add melted butter and mix till combined i.e. the mixture resembles wet sand
• Put the crust mixture into the prepared 7-inch springform pan and press using your fingers into the bottom of the pan and about ½ way up the sides.
• Bake in the pre-heated oven for 10 minutes. Remove from the oven and set aside.

To make the filling

• Whilst the crust is baking,
• In a large mixing bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy.
• Add the sugar, cinnamon and flour. Whisk till combined
• Add the eggs, one at a time, and whisk just until combined. Do not over-whisk to avoid too many air bubbles into the batter.
• Using a spatula, mix in the sour cream and vanilla extract
• Pour the cheesecake batter into the pre-baked crust. Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
• Pour 1 cup of water into the inner pot of the instant pot, place a trivet inside and put the cheesecake pan on top of the trivet
• Close the Instant pot and set the valve to sealing position.
• Pressure cook on “high” for 40 minutes
• Natural release for 20 minutes, then quickly release the rest of the pressure
• Cool the cheesecake on a wire rack for 45 minutes. Gently mop up any moisture on the cheesecake surface with a paper towel.
• Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.

To make the Cinnamon Apple topping

• Place the sliced apples in a medium saucepan and top with the sugar, cinnamon and water.
• Cook over medium heat until the apples just soften, mixing gently a few times (do not overcook if you want the apple slices to maintain their shape).

When ready to serve:

• Top cheesecake with cinnamon apple topping and optional caramel sauce

Last Step:

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Notes

You can make the cinnamon apple topping whilst the cheesecake is cooking and refrigerate until you’re ready to serve the cheesecake.

· I did not peel the apples, but you can if you prefer

Did You Make This?

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