Name: Deliciously Easy Instant Pot Apple Cinnamon Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 1 cup. almond flour; 1 tsp. real vanilla extract; 3 Tbs. powdered monk fruit sweetener; 3 Tbs. unsalted butter, melted; 2 8-oz. blocks cream cheese, room temperature; 1 tsp. real vanilla extract; ¼ cup. powdered monk fruit sweetener; 1 tsp. ground cinnamon; 2 large eggs, room temperature; ¼ cup. heavy cream, room temperature; 2 Tbs. unsalted butter; 1 large McIntosh apple, cored and cut into equal-sized wedges; 1 tsp. ground cinnamon; ½ tsp. allspice; 3 Tbs. maple syrup; ½ cup. water; Pinch salt; ¼ cup. pecans, chopped

If you’re looking for a delectable dessert that’s both easy to make and impressively scrumptious, you’re in for a treat! Today, we’re diving into the world of Instant Pot® desserts with a delightfully creamy Apple Cinnamon Cheesecake. This recipe does not only taste divine, but it also has a shortcut that will save you valuable baking time. Whether you’re hosting a holiday get-together or just indulging in a sweet treat on a cozy evening, this cheesecake will definitely steal the spotlight.

More Apple Recipes:

Why This Cheesecake is Special

This Instant Pot® Apple Cinnamon Cheesecake is special for so many reasons. First, it combines the warm flavors of cinnamon and apple with the creamy texture of cheesecake, creating a perfect balance that’s reminiscent of fall but delightful all year round. Furthermore, using the Instant Pot® means you can have a perfectly cooked cheesecake without the need for a water bath, making this recipe a breeze even for beginner bakers.

Moreover, there’s a sweet and simple health twist as we’re using monk fruit sweetener instead of regular sugar, letting you satisfy your sweet tooth while keeping things a little lighter. Trust me, once you taste this mouthwatering cheesecake, you’re going to want to make it again and again!

I remember the first time I had a cheesecake with an apple topping at a family get-together. The delightful combination left me in awe, and ever since then, I’ve been experimenting with different versions. This Instant Pot® recipe is a culmination of those efforts, providing a fresh take on a classic dessert that’s sure to become a family favorite.

What Is Instant Pot Cheesecake?

The first bite of this cheesecake is pure bliss. The rich and creamy filling melts in your mouth while the apple cinnamon topping adds a perfect crunch alongside a gooey sweetness from the syrup. Each forkful offers a wonderful contrast between the smooth cheesecake and caramelized apples, enticing your taste buds with layers of warm, comforting flavors. And let’s not forget the buttery almond crust, which ties the entire dish together with its nutty, crunchy profile.

If you’re looking to customize your cheesecake experience, consider swapping in other fruits like pears or peaches for the topping or even adding a drizzle of caramel sauce. The possibilities are really endless!

Let’s Make This Cheesecake!

Now, let’s dive into making this creamy, heavenly Apple Cinnamon Cheesecake in your Instant Pot®!

Ingredients

Crust Ingredients:
1 cup. almond flour
1 tsp. real vanilla extract
3 Tbs. powdered monk fruit sweetener
3 Tbs. unsalted butter, melted
Batter Ingredients:
2 8-oz. blocks cream cheese, room temperature
1 tsp. real vanilla extract
¼ cup. powdered monk fruit sweetener
1 tsp. ground cinnamon
2 large eggs, room temperature
¼ cup. heavy cream, room temperature
Apple Cinnamon Topping:
2 Tbs. unsalted butter
1 large McIntosh apple, cored and cut into equal-sized wedges
1 tsp. ground cinnamon
½ tsp. allspice
3 Tbs. maple syrup
½ cup. water
Pinch salt
¼ cup. pecans, chopped

Directions For Making This Apple Cinnamon Cheesecake

1. Coat the inside of the springform pan with the non-stick cooking spray and set aside.

2. In a medium bowl, combine all the crust ingredients. Press the mixture into the bottom of the prepared springform pan and freeze for at least one hour.

3. In a large mixing bowl, beat the batter ingredients one at a time, blending for 10-15 seconds each. Remember not to overmix!

4. Remove the crust from the freezer, pour the batter over it, and smooth it out before tapping the pan on the counter to release air bubbles.

5. Pour water into the Instant Pot® and place the springform pan on the trivet. Lock the lid and set to cook on “Manual” for 30 minutes.

6. After cooking, allow pressure to release naturally for up to 10 minutes before removing the lid.

7. Cool the cheesecake on the counter for 10-15 minutes, then chill in the refrigerator for at least 4 hours or overnight.

8. For the topping, use the Sauté function to melt butter, then add apple wedges, cinnamon, allspice, maple syrup, water, and salt. Cook until apples are tender but not mushy.

9. Transfer cooled apple mixture to atop the cheesecake, sprinkle with pecans, and enjoy!

Serving Suggestions & Tips

Serve this cheesecake as the star of your dessert table, alongside a hot cup of coffee or chai for an incredible pairing. You could also consider a scoop of vanilla ice cream on the side for a decadent treat!

Pro Tip: Ensure that your batter ingredients are at room temperature for optimal blending. This simple step can make all the difference for achieving that perfectly creamy texture.

Have you tried this Instant Pot® Apple Cinnamon Cheesecake? We’d love to hear your thoughts! Share your twists or how it turned out for you in the comments below. Happy baking!