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+ servings
cheese cake with cinnamon and topped with apples and nuts.
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5 from 4 votes

Instant Pot Apple Cinnamon Cheesecake

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.
Prep Time30 mins
Cook Time35 mins
Natural Release Time10 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: apples, cheesecake, cinnamon, dessert, instant pot, instant pot cheesecake
Servings: 6 servings

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

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.