Sweet caramel, crisp apples, creamy vanilla cheesecake, and a cinnamon whipped cream to top it all off. This cheesecake is an absolute dream!
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:90 minutes
Yield:8 servings 1x
For the Crust
1 cup graham cracker crumbs (about 8 crackers)
3 tablespoons butter
½ teaspoon ground cinnamon
For the Apple Filling
2 large Granny Smith apples, peeled, cored, and sliced (see note)
1 tablespoon sugar
½ teaspoon ground cinnamon
For the Cheesecake Filling
8 oz cream cheese, room temperature
¼ cup sugar
2 tablespoons 2% or whole Greek yogurt
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 egg, room temperature
For the Cinnamon Whipped Cream Topping
1 cup heavy cream
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
Spray a 7 inch springform pan with nonstick cooking spray
Stir graham cracker crumbs, cinnamon, and melted butter together and press evenly across the bottom and 1 inch up the side of the pan. Add enough caramel to cover the bottom surface, about ⅓ cup. Place in the freezer for 10 minutes. (See note regarding crust options)
In a bowl or ziplock bag, toss apple slices with sugar and cinnamon.
Arrange apple slices on top of the crust, so they are all laying flat.
Using a hand mixer, beat cream cheese and sugar at medium speed until smooth. Blend in yogurt, flour, and vanilla. Add egg and mix just until incorporated. Do not over mix! (see note about food processor method)
Pour the cheesecake mixture over the apples and smooth it out with the back of a spoon.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Using a tinfoil sling, carefully lower the prepared pan onto the trivet.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When cooking is complete, unplug the pressure cooker and use a 15-minute natural release and then release any remaining pressure.
Remove cheesecake, set on a cooling rack. Use the corner of a paper towel to soak up any moisture on top of the cheesecake.
When cheesecake has cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.
Note: I like to take the ring off the pan before I place it in the refrigerator because I feel like it prevents the crust from being too soft, but some people think this might allow the cheesecake to crack as it chills. You decide!
When the cheesecake is chilled and ready to serve, prepare the Cinnamon Whipped Cream by whipping the cream, powdered sugar, cinnamon, and vanilla until thick with either a high-speed blender or hand mixer.
Top with an extra drizzle of caramel and chopped pecans and serve!
Use room temperature cream cheese and eggs for a smoother cheesecake
A food processor makes mixing up the cheesecake layer quick and easy. I also have fewer issues with it rising and falling while cooking this way
If you like lots of pecans, add a layer of chopped nuts on top of the caramel before topping with the apples
The caramel softens the graham cracker layer and creates a sweet sauce on the bottom of the cake. If you want a more sturdy crust, omit the caramel and put extra caramel on top of the cake when serving. You can also prebake the crust at 375 degrees for 6 – 8 minutes. Cool before proceeding
The Granny Smith apples maintain a crunch, which is glorious with the creamy cheesecake and buttery crust. If you want softer apples, you can try using a different variety of apples or precook them on the stovetop or microwave, until softened
Keywords: instant pot recipe, caramel cheesecake, apple pie