Want an easier way to make cheesecake? This Instant Pot apple cinnamon cheesecake features a rich texture and a sweet apple topping. It’s perfect for Thanksgiving, Sunday dinner, or any time you’re craving something warm and comforting.

Overhead view of an apple cinnamon cheesecake topped with sliced apples, chopped pecans, and a drizzle of cinnamon sauce, served on a wooden board

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Cheesecakes are everyone’s favorite for a reason. They’re always so smooth and velvety, and surprisingly not too sweet. They’re also versatile and easy to customize, great even for beginner bakers.

You can keep it classic, swirl in chocolate, top it with fruit, or explore seasonal versions.

If you’re looking for a new baking project this fall, this recipe is for you.

It’s the kind of dessert you’d enjoy after a hearty meal or during a chilly afternoon with coffee. And yes, you can easily make it in the Instant Pot. ☕ 🍂

Homemade fall desserts are the best. These fall desserts for a crowd are easy to make in batches and include fun twists on your usual favorites.

How to Make Apple Cinnamon Cheesecake in the Instant Pot

Prep Time: 30 minutes
Sauté Time: 5 minutes
Active Cook Time: 30 minutes (+ time to come to pressure)
Natural Release: Up to 10 minutes
Chill Time: 4 hours to overnight
Total Time: About 5 hours, including chilling
Yield: 4 to 6

Equipment

7” springform pan (fits 6-quart Instant Pot)
Instant Pot (6-quart size)
Mixing bowls
Hand mixer or stand mixer
Silicone spatula
Measuring cups and spoons
Non-stick cooking spray

Crust Ingredients

1 cup almond flour
1 teaspoon real vanilla extract
3 tablespoons powdered monk fruit sweetener
3 tablespoons unsalted butter, melted

Batter Ingredients

Two 8-oz. blocks cream cheese, room temperature
1 teaspoon real vanilla extract
¼ cup powdered monk fruit sweetener
1 teaspoon ground cinnamon
2 large eggs, room temperature
¼ cup heavy cream, room temperature
1¼ cups water

Apple Cinnamon Topping

2 tablespoons unsalted butter
1 large McIntosh apple, cored and cut into equal-sized wedges
1 teaspoon ground cinnamon
½ teaspoon allspice
3 tablespoons maple syrup
½ cup water
Pinch of salt
¼ cup pecans, chopped

Instructions

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

Step 2: In a medium bowl, combine all crust ingredients. Stir until well mixed. Then, press the mixture into the bottom of the prepared pan in an even layer. Freeze for at least one hour.

Step 3: In a large mixing bowl, beat each batter ingredient one at a time for 10 to 15 seconds: cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and eggs (add eggs one at a time).

Step 4: Remove the crust from the freezer. Pour the batter over the crust and smooth into an even layer. Gently tap the pan on the counter several times to release air bubbles.

Unbaked apple cinnamon cheesecake batter in a springform pan, surrounded by cinnamon sticks, apples, and a red kitchen towel

Step 5: Pour 1¼ cup water into the Instant Pot. Place the springform pan on the trivet and lower it into the pot with the handles up for easy removal.

Step 6: Lock the lid. Set to Manual > High > 30 minutes. Once done, allow a natural release until the pin drops (up to 10 minutes). If the pin doesn’t drop by then, perform a quick release.

Step 7: Carefully lift out the pan using the trivet handles. Cool on the counter for 10 to 15 minutes, then refrigerate for at least 4 hours or overnight.

Step 8: Time to make the topping. Select Sauté (medium setting). Melt the butter and swirl to coat the bottom of the pot.

Step 9: Add apples, cinnamon, allspice, maple syrup, water, and salt. Stir to coat. Cook until apples are crisp-tender and the sauce has thickened, about 4 to 5 minutes.

Step 10: Turn off the Instant Pot and transfer the topping to a bowl to cool slightly.

Step 11: Remove the cheesecake from the fridge and release it from the springform pan.

Step 12: Arrange the warm apple slices on top and drizzle with the cinnamon-maple sauce. Sprinkle with chopped pecans. Serve immediately and enjoy!

Close-up of a finished apple cinnamon cheesecake topped with apple slices, chopped pecans, and cinnamon-maple drizzle

What to Serve with This Easy Instant Pot Apple Cinnamon Cheesecake

Mini fall dessert board: Slice this cheesecake and serve it alongside your other fall favorites. Pair it with chewy gingersnap cookies, pumpkin cinnamon rolls and sweet potato bites!
With whipped cream or Greek yogurt: Add a small dollop on top to make each slice even more irresistible. It brings a bit of freshness and a nice contrast to the creamy cheesecake.
Holiday dinners or Sunday roast: Enjoy this cheesecake after savoring something hearty and savory. It’s exactly what you’ll want after roast chicken, baked mac and cheese, or stuffed squash.

Preparing for a family dinner? These simple fall dinner ideas include everything from baked casseroles to creamy pastas.

Tips on Making the Best Instant Pot Apple Cinnamon Cheesecake

Try a flavored crust: Almond flour works great, but if you’re feeling adventurous, try using crushed gingersnaps or cinnamon graham crackers for extra fall flavor.
Use a knife dipped in hot water: For cleaner slices, run your knife under hot water and wipe it between each cut. It helps glide through the cheesecake without dragging the topping.
Adjust the spices to your taste: Love cinnamon? Add a little more to the batter or sprinkle some over the finished cheesecake. You can also add a pinch of nutmeg and cardamom.
Add the topping just before serving: This keeps the apples from sinking into the cheesecake and helps everything look even warmer and more inviting when served.

How to Store Apple Cinnamon Cheesecake Slices

Store any leftover cheesecake in the fridge, loosely covered with foil or in an airtight container. It will stay fresh for up to three days and still taste amazing.

You can also freeze individual slices! Wrap them tightly in plastic wrap and then in foil and then store for up to two months. Just let them thaw in the fridge overnight before serving.

Fun Extras for Prepping and Serving Your Apple Cinnamon Cheesecake

Save time (and make your slices more even!) with a simple apple slicer. It’s one of those tools you don’t realize you need until you use it. It’s especially helpful when you’re prepping the topping.
Serving a crowd? Get a new set of plates to make things more exciting. Fun designs like leaves, pumpkins, or warm earth tones can help bring out the cozy vibes of your dessert table.
This kind of dessert container is perfect if you’re making your apple cinnamon cheesecake ahead or bringing it to a party. It also makes storing leftovers a lot easier. You can just pop the whole thing in the fridge and not worry about plastic wrap sticking to the top.

FAQs about Instant Pot Apple Cinnamon Cheesecakes

What are the best apples for apple cheesecake?

McIntosh, Granny Smith and Gala apples all work really well for this recipe and for many other desserts, too.

What is the best base for cheesecake?

A simple almond flour crust works perfectly for this cheesecake. You can also try vanilla wafers or oat cookies for a more classic or seasonal twist.

Can you overcook cheesecake?

Yes, even in the Instant Pot, cheesecake can be overcooked if left under pressure for too long or if the batter is overmixed.

This apple cinnamon cheesecake holds up well in the fridge, making it perfect for prepping the day before a party or family dinner. Feel free to get creative with the presentation.

You can even add a quick swirl of caramel sauce to make it more fun for the kids. This recipe also works all year round. Just try different toppings or crusts depending on the season. 😋

Looking for more easy ideas? You can explore these recipes even as a beginner cook:

Instant Pot Apple Cinnamon Cheesecake

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Author: Lyndsey Kuykendall
Total Time: 5 Hours
Yield: 4 to 6 1x

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Description

Want an easier way to make cheesecake? This Instant Pot Apple Cinnamon Cheesecake features a rich texture and a sweet apple topping. It’s perfect for Thanksgiving, Sunday dinner, or any time you’re craving something warm and comforting.

Instructions

Coat the inside of the springform pan with non-stick cooking spray and set aside.
In a medium bowl, combine all crust ingredients. Stir until well mixed. Then, press the mixture into the bottom of the prepared pan in an even layer. Freeze for at least one hour.
In a large mixing bowl, beat each batter ingredient one at a time for 10 to 15 seconds: cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and eggs (add eggs one at a time).
Remove the crust from the freezer. Pour the batter over the crust and smooth into an even layer. Gently tap the pan on the counter several times to release air bubbles.
Pour 1¼ cup water into the Instant Pot. Place the springform pan on the trivet and lower it into the pot with the handles up for easy removal.
Lock the lid. Set to Manual > High > 30 minutes. Once done, allow a natural release until the pin drops (up to 10 minutes). If the pin doesn’t drop by then, perform a quick release.
Carefully lift out the pan using the trivet handles. Cool on the counter for 10 to 15 minutes, then refrigerate for at least 4 hours or overnight.
Time to make the topping. Select Sauté (medium setting). Melt the butter and swirl to coat the bottom of the pot.
Add apples, cinnamon, allspice, maple syrup, water, and salt. Stir to coat. Cook until apples are crisp-tender and the sauce has thickened, about 4 to 5 minutes.
Turn off the Instant Pot and transfer the topping to a bowl to cool slightly.
Remove the cheesecake from the fridge and release it from the springform pan.
Arrange the warm apple slices on top and drizzle with the cinnamon-maple sauce. Sprinkle with chopped pecans. Serve immediately and enjoy!

Category: Dessert

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Instant Pot Apple Cinnamon Cheesecake