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Apple Cinnamon Cheesecake
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5 from 2 votes

Instant Pot Apple Cinnamon Cheesecake

Prep Time20 mins
Cook Time40 mins
cooling6 hrs
Course: Cheesecake
Cuisine: American
Keyword: apple cinnamon cheesecake
Servings: 8
Author: Jill


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


  • 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


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