Instant Pot Caramel Apple Cheesecake
This Caramel Apple Cheesecake is so good! The recipe is super simple to make and I mean what is better than the combination of caramel and apples? These two flavors together are just perfect! When you add this flavor combination together, well, you get a delicious cheesecake that will melt in your mouth!
Servings: 10
Ingredients
Crust
- ¾ c graham cracker crumbs
- ¾ c finely crushed pretzels
- 3 tbsp brown sugar
- 4 oz melted unsalted butter
- 2 large lg apples peeled and diced (I like Granny Smith or Honey Crisp)
- 6 tbsp granulated sugar
- 1 tbsp cinnamon
Filling
- 24 oz cream cheese softened
- 4 tbsp brown sugar
- 4 tsp apple cider or apple juice
- ¾ c granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 3 large eggs
- 1 c sour cream
Topping
- 24 squares caramel candy such as Kraft Caramels
- 1 tbsp flaked salt
- 1 tsp water
- 2 tbsp cream or half and half
- 1 c chopped pecans or pecan halves optional
Instructions
Crust
- Lightly spray an 8-inch springform pan with baking spray
- Cut a circle of parchment paper the size of the bottom of the pan and place it in the pan.
- Using a medium bowl, combine graham cracker crumbs and pretzel crumbs. Add in butter and sugar and mix with a fork until the consistency of wet sand.
- Add mixture to pan and press firmly into the bottom and about ¾" up the sides of the pan.
- Place crust in freezer while preparing apples and filling.
Filling
- Mix peeled and diced apples with the sugar and cinnamon. Set aside.
- Using a stand or hand mixer, beat the cream cheese in medium bowl until fluffy. Make sure to scrape bowl to get all the cream cheese mixed.
- Add brown sugar and granulated sugar and mix for approx. 2 min.
- Add cider, vanilla and cinnamon and mix until thoroughly combined.
- Add in eggs, one at a time, mixing each on low until just combined.
- Add in sour cream and mix on low until combined and batter is smooth.
- Gently fold in prepared apples.
- Pour filling into prepared pan and cover pan with foil, sealing edges.
- Add 1½ c. of water to bottom of Instant Pot.
- Place cheesecake pan on trivet or sling and lower into pot.
- Seal pot according to your instructions. Cook on high pressure for 35 min, allow to sit for 10 min, then manually release. Cheesecake should jiggle a bit in the middle. If too loose, cook for an additional 5 min. Place on wire rack, in pan to cool for at least two hours or until you notice the sides of pan pulling away from the cheesecake. Run a knife around pan edges and remove cheesecake from pan.
Caramel Topping
- Place caramels and water in pan and heat over low temperature on stove top, stirring constantly until smooth and melted. (Can do in microwave in short increments until melted if you like.) Allow to cool until thickened a bit. It should be a pouring consistency but not too liquid. If too thick, add a little of the cream to thin.
- Pour caramel over top of cheesecake and allow to drip down the sides. Sprinkle flaked salt across the top evenly. Place pecan halves or chopped pecans over top of caramel if you choose.