This creamy delicious Apple Cinnamon Cheesecake is made in the Instant Pot and is perfect to celebrate the flavors of fall any time of the year.
I keep saying I’m not a fan of cheesecake, but when presented with a slice, I gladly eat it. So, when I had a bite of this Apple Cinnamon Cheesecake made in the Instant Pot, I gladly decided I am a fan of cheesecake. It was amazing – creamy, delicious, and full of flavors that make me think of fall despite it still being in the upper 90’s here.
Fall Flavors Week
This recipe is part of this year’s Fall Flavors event. It’s a week-long event where 21 food bloggers and myself will be sharing all foods that make you think of the fall season. Pumpkin, apple, cranberry, fall squashes, spices, and more. From appetizers to desserts, we’re bringing our best recipes this week. It’s our 4th year sharing recipes with you to save and share.
Today, I’m sharing a sweet dessert that will definitely have you thinking of the autumn season. This cheesecake is made in the Instant Pot (so easy) and the cheesecake filling is filled with cinnamon and baked then topped with the yummiest apple cinnamon topping.
It’s like having apple pie with your cheesecake! Heavenly!
Come back Friday for a pumpkin and chocolate treat! If you missed my recipe for low-carb-loaded cauliflower, you can find it here.
Instant Pot Apple Cinnamon Cheesecake
If you’ve never made dessert in your Instant Pot, then it is time to do so! It’s easy to make and pretty much foolproof. In fact, the Instant Pot (IP) is ideal to make cheesecake in as it doesn’t take as much as much fuss as the classic baking method does.
This cheesecake batter is loaded with flavor from cinnamon, heavy cream, cream cheese, and vanilla. Once it’s baked pour over that homemade apple cinnamon topping and enjoy.
Did I mention that this apple cinnamon cheesecake is also gluten-free? The crust isn’t made with your traditional graham crackers, instead, I used almond flour with butter and monk fruit sweetener. I love how the flavors of the crust blend right in with the flavors of the cheesecake.
What Equipment do I Need to Make This Instant Pot Apple Cinnamon Cheesecake?
There are a few items you will need to make this cheesecake a success. First, of course, is the 6-quart Instant Pot (this one is what I have). You will also need a 7-inch Springform Pan that will fit in your IP. This one works very well!
The other thing you need is a silicone sealing ring. Your Instant Pot has one of these built-in. However, when you’ve used your IP to cook all those savory dishes, the silicone can become a bit infused with those flavors. So having a baking-only seal that you can swap in when you are making cakes or desserts is a good idea. Unless you want your cheesecake to taste like last night’s dinner!
This creamy delicious Apple Cinnamon Cheesecake is made in the Instant Pot and is perfect to celebrate the flavors of fall.
Why Make the Cheesecake in the Instant Pot?
As I mentioned above, making the cheesecake in the IP is easier in that it has a built-in water bath that all you need to do is add water to it. I don’t know about you, but when I do a water bath in the oven, it’s just a hassle. Then there’s the fact that I rarely make cheesecake and don’t really want to heat up the oven.
If you’re like me and make special desserts for just holidays or birthdays, then you probably are using your oven to cook a meal or sides so adding a cheesecake to bake just doesn’t work. Use that small appliance to make the dessert!
Do I Need to Make this Cheesecake in Advance?
Yes, this cheesecake needs to be made at least 4-5 hours in advance. It’s even better if you can make it the day before and let it chill overnight before adding the apple cinnamon topping to serve.
How do I store cheesecake?
It’s best to store cheesecake in the refrigerator. You can freeze cheesecake before the toppings are added. So if you want to make it ahead, prepare the cheesecake, let it cool then wrap it in plastic wrap or place it in an airtight container like this large round one. Keep it there for up to 1 month and defrost thoroughly before adding the toppings.
Ingredients
Crust Ingredients:
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 3 tablespoon powdered monk fruit sweetener (or regular sugar)
- 3 tablespoon unsalted butter, melted
Batter Ingredients:
- 2 (8-ounce) blocks of cream cheese, room temperature
- 1 teaspoon vanilla extract
- ¼ cup powdered monk fruit sweetener (or regular sugar)
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- ¼ cup heavy cream, room temperature
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 tablespoon maple syrup
- ½ cup water
- Pinch salt
- ¼ cup pecans, chopped
Also needed for the water bath: 1¼ cof ups water
You will also need nonstick cooking spray.
How to Make an Instant Pot Apple Cinnamon Cheesecake
Step 1
Coat the inside of the springform pan with the non-stick cooking spray and set aside. Be sure all your batter ingredients are at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature, if needed.
Step 2
Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Then press the mixture into the bottom of the prepared springform pan and spread it into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.
Step 3
To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: Cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs, one at a time. Do not overmix to avoid incorporating extra air into the batter. Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.
Step 4
Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
Step 5
Pour the water (1¼ cups) into the Instant Pot cooking container and place the springform pan onto the trivet that comes with the IP. Carefully place the trivet and pan into the IP with the handles positioned upwards for easy removal.
Step 6
Add the lid and lock it into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
Step 7
When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
Step 8
Before serving, prepare the topping by selecting using the Instant Pot’s “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.
Step 9
Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture. Sauté until the apples are crisp-tender, but not mushy, and the sauce has thickened, approximately 4-5 minutes. Turn the unit off and transfer the apple mixture into a bowl to cool slightly.
Step 10
Remove the cheesecake from the refrigerator and carefully release the springform pan. Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle the chopped pecans on top and serve immediately.
Tips, Tricks, and FAQs
- Batter ingredients must be at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
- You can substitute the monk fruit sweetener for sugar (1 to 1 ratio)
- I used a MacIntosh apple but any good baking apple will work. Granny Smith or Honeycrisp work well with the recipe.
- If you want to change the topping, try using pears or peaches.
- Don’t skimp on the cream cheese, use full-fat cream cheese.
- Be sure not to overmix the batter, you don’t want extra air in it.
- Plan ahead and make this cheesecake at least 5 hours before serving or the day before.
Printable Instant Pot Apple Cinnamon Cheesecake Recipe
Instant Pot Apple Cinnamon Cheesecake
Equipment
- 6 quart Instant Pot
- 7 inch springform pan
- mixing bowls
- silicone seals
Ingredients
Crust Ingredients
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 3 tablespoons powdered monk fruit sweetener (or use sugar)
- 3 tablespoons unsalted butter, melted
Batter Ingredients
- 2 8 ounce packages of cream cheese, room temperature
- 1 teaspoon vanilla extract
- ¼ cup powdered monk fruit sweetener ( or 1/4 cup sugar)
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- ¼ cup heavy cream, room temperature
Apple Cinnamon Topping
- 2 tablespoons unsalted butter
- 1 large MacIntosh Apple, cored, and cut into equal-sized slices
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 3 tablespoons maple syrup (not pancake syrup)
- ½ cup water
- pinch of salt
- ¼ cup pecans, chopped
Other Ingredients
- 1 ¼ cups water (for the water bath)
- nonstick spray
Instructions
- Coat the inside of the springform pan with the non-stick cooking spray and set aside. Be sure all your batter ingredients are at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature, if needed.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Then press the mixture into the bottom of the prepared springform pan and spread it into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.
- To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: Cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs, one at a time. Do not overmix to avoid incorporating extra air into the batter. Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.
- Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
- Pour the water (1¼ cups) into the Instant Pot cooking container and place the springform pan onto the trivet that comes with the IP. Carefully place the trivet and pan into the IP with the handles positioned upwards for easy removal.
- Add the lid and lock it into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Before serving, prepare the topping by selecting using the Instant Pot’s “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.
- Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture. Sauté until the apples are crisp-tender, but not mushy, and the sauce has thickened, approximately 4-5 minutes. Turn the unit off and transfer the apple mixture into a bowl to cool slightly.
- Remove the cheesecake from the refrigerator and carefully release the springform pan. Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle the chopped pecans on top and serve immediately.
Notes
- Batter ingredients must be at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
- You can substitute the monk fruit sweetener for sugar (1 to 1 ratio)
- I used a MacIntosh apple but any good baking apple will work. Granny Smith or Honeycrisp work well with the recipe.
- If you want to change the topping, try using pears or peaches.
- Don’t skimp on the cream cheese, use full-fat cream cheese.
- Be sure not to overmix the batter, you don’t want extra air in it.
- Plan ahead and make this cheesecake at least 5 hours before serving or the day before.
Other Apple Recipes to Enjoy
- Apple Pie Tacos
- Air Fryer Chocolate Glazed Apple Hand Pies
- Apple Stuffing Muffin Cups
- Slow Cooker Apple Pear Crisp
More Fall Flavors Recipes
Beverages
- Cranberry Orange Bourbon Cocktail from Family Around The Table
- Orchards be Dram-ed Cocktail from The Spiffy Cookie
Breakfasts and Breads
- Apple Pie Pancakes from Magical Ingredients
- Instant Pot Pumpkin Applesauce from An Affair from the Heart
- Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
- Pumpkin Spice Oatmeal from Jolene’s Recipe Journal
Mains and Sides
- Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
- Chicken Sausage with Apples from Cheese Curd In Paradise
- Roasted Whole Butternut Squash from Jen Around the World
- Sauerkraut with Tomato Sauce from Palatable Pastime
Desserts
- Air Fryer Candied Walnuts from Devour Dinner
- Caramel Apple Pie from Sweet Beginnings
- Easy Apple Pie Cake from A Little Fish in the Kitchen
- Instant Pot Apple Cinnamon Cheesecake from Blogghetti
- Pumpkin Bread Pudding from Hostess At Heart
- Old Fashioned Ritz Pie from Art of Natural Living
- Pecan Butter Cookies from Books n’ Cooks
- Pecan Pie Bars from Best Cookie Recipes
Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!
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Enjoy!
Cinnamon, apples and cheesecake, totally irresistible. Looks and sounds marvelous!
Thanks Julie! It’s so good!
Give me ALL the cheesecake and I’m loving that apple on top. I also LOVE instant pot cheesecake.
My guys love cheesecake. Definitely need to break my IP out of the box and give this a try!
omg, this dessert looks ah-mazing! We love all forms of cheesecake, Lisa and you’re presentation here was gorgeous!! 🍎🍂
This turned out beautiful and love your photos! I have started using monkfruit (with alllulose) more and think it works so much better than erythritol! NOW I’m getting out my instant pot!
OMG! This is the best dessert ever! I love cheesecake and aple pie and this is kind of having two desserts in one. YUM!