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.
Ingredients
Scale
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
- 1/4 cup powdered monk fruit sweetener
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/4 cup heavy cream, room temperature
- 1 1/4 cups water
Apple Cinnamon Topping
- 2 tablespoons unsalted butter
- 1 large McIntosh apple, cored and cut into equal-sized wedges
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 3 tablespoons maple syrup
- 1/2 cup water
- Pinch of salt
- 1/4 cup pecans, chopped
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
