There is nothing quite like the joy of biting into a creamy, rich cheesecake that also bursts with the warmth of cinnamon-spiced apples and the luscious sweetness of caramel. This Instant Pot Caramel Apple Cheesecake Recipe brings together the perfect harmony of tart apples, smooth cream cheese, and gooey caramel in a way that’s surprisingly quick and fuss-free thanks to the magic of the Instant Pot. Whether you’re craving a cozy autumn dessert or an impressive yet simple treat to share, this cheesecake will quickly become your go-to favorite.
Ingredients You’ll Need
Getting this Instant Pot Caramel Apple Cheesecake Recipe just right means using simple, thoughtfully picked ingredients that each play a vital role in taste, texture, and color. From the crunchy crust to the silky filling and caramel topping, every element shines on its own and blends beautifully together.
- ¾ cup graham cracker crumbs: Provides a buttery, slightly sweet base with a lovely crumbly texture.
- ¾ cup finely crushed pretzels: Adds a subtle salty crunch that balances the sweetness perfectly.
- 3 tbsp brown sugar: Deepens the crust’s flavor with a hint of molasses sweetness.
- 4 oz unsalted butter (melted): Binds the crust ingredients and gives a rich, flaky finish.
- 2 large apples (peeled and diced): Use Granny Smith or Honey Crisp for the perfect tart-sweet bite and tender texture.
- 6 tbsp granulated sugar: Sweetens the apple filling just enough without overpowering it.
- 1 tbsp cinnamon: Brings warm, cozy spice that complements the apples beautifully.
- 24 oz cream cheese (softened): The heart of the cheesecake, offering a smooth, tangy creaminess.
- 4 tbsp brown sugar: Adds a caramelized sweetness to the cheesecake batter.
- 4 tsp apple cider or apple juice: Enhances apple flavor and adds moisture to the filling.
- ¾ cup granulated sugar: Sweetens the cheesecake filling to perfection.
- 2 tsp vanilla extract: Lends a fragrant, mellow note that lifts the entire dessert.
- 2 tsp ground cinnamon: Infuses the filling with warm spice throughout.
- 3 large eggs: Provide structure and rich texture.
- 1 cup sour cream: Keeps the cheesecake moist and adds a slight tang.
- 24 squares caramel candy (such as Kraft Caramels): For the irresistibly gooey and buttery caramel topping.
- 1 tbsp flaked salt: Sprinkled on the caramel to balance the sweetness with a touch of savory.
- 1 tsp water: Helps melt the caramel evenly for a silky sauce.
- 2 tbsp cream or half and half: Enriches the caramel sauce, making it smooth and glossy.
- 1 cup chopped pecans or pecan halves (optional): Adds crunch and nutty warmth for a perfect finishing touch.
How to Make Instant Pot Caramel Apple Cheesecake Recipe
Step 1: Prepare the Crust
The crust is the foundation of this Instant Pot Caramel Apple Cheesecake Recipe, so let’s start by mixing graham cracker crumbs, crushed pretzels, brown sugar, and melted butter until they come together like sandy perfection. Press this mixture firmly into a springform pan to create a compact, crunchy base that will hold all those luscious layers above with the perfect texture contrast.
Step 2: Cook the Apples
Next, sauté the peeled and diced apples with granulated sugar and cinnamon in a skillet until they soften and the natural juices thicken into a fragrant, sticky filling. The warm spices and sweetened apples will infuse the cheesecake with that unmistakable, cozy flavor we’re after.
Step 3: Make the Cheesecake Filling
In a large bowl, beat together softened cream cheese, brown sugar, apple cider or juice, granulated sugar, vanilla extract, cinnamon, and eggs until silky and smooth. Gently fold in the sour cream for a creamy tang, then swirl in those cooked apples to ensure every bite surprises you with fruitiness nestled in velvety texture.
Step 4: Assemble and Cook in the Instant Pot
Pour the filling over your crust in the springform pan and cover securely with foil. Place a trivet into the Instant Pot, add a cup of water, and carefully lower your pan on top. Seal the lid, set the valve to sealing, and pressure cook for 40 minutes. Once done, let the pressure release naturally — this slow cool down helps your cheesecake set perfectly without cracks.
Step 5: Prepare the Salted Caramel Sauce
While the cheesecake cooks, melt the caramel candies with water and cream in a saucepan over low heat, stirring constantly until silky smooth. Stir in the flaked salt for that irresistible salted caramel flavor that complements the tart apples and creamy cheesecake so wonderfully.
Step 6: Cool and Garnish
Once the cheesecake is done, allow it to cool completely before releasing from the pan. Drizzle the salted caramel sauce over the top and sprinkle with chopped pecans for a beautiful, crunchy finish.
How to Serve Instant Pot Caramel Apple Cheesecake Recipe
Garnishes
A little goes a long way when it comes to garnishing this cheesecake. Fresh apple slices, a sprinkle of cinnamon, or a handful of finely chopped toasted pecans make each slice look irresistible and add bite-friendly textures that heighten the dessert experience.
Side Dishes
Pair this cheesecake with a simple dollop of whipped cream or a scoop of vanilla bean ice cream to cool down the rich caramel and cream cheese layers. For a spiced warmth, serve alongside a hot cup of chai tea or freshly brewed coffee.
Creative Ways to Present
Serve mini cheesecake portions in clear glasses layered with extra caramel and apple compote for a fun twist. Or create an elegant dessert platter featuring slices of Instant Pot Caramel Apple Cheesecake surrounded by fresh fruit and pecan clusters for your guests to nibble on.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly with plastic wrap or store in an airtight container in the fridge. It will stay fresh and creamy for up to 4 days, making it a perfect make-ahead dessert whenever you need a special treat.
Freezing
If you want to keep your Instant Pot Caramel Apple Cheesecake Recipe for longer, wrap it securely in plastic and aluminum foil, then freeze for up to 2 months. Thaw slowly in the refrigerator overnight before serving to maintain that creamy texture.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer it slightly warm, let individual slices sit at room temperature for about 20 minutes. Avoid microwaving as it can affect the texture and cause the caramel to harden unevenly.
FAQs
Can I use other types of apples in this recipe?
Absolutely! Granny Smith and Honey Crisp are favorites because they hold their shape and provide a nice balance of tartness and sweetness, but Fuji, Gala, or even Braeburn apples can work well. Just adjust the sugar according to your apple’s sweetness.
Do I have to use an Instant Pot to make this cheesecake?
While this recipe is designed for the Instant Pot to speed up baking and ensure moistness, you can also bake it in a traditional oven at 325°F for about 50-60 minutes. Just keep an eye on it and use a water bath for the best results.
Can I omit the pecans if I have a nut allergy?
Yes, pecans are optional and mainly used for added crunch and flavor. You can leave them out or substitute with seeds like pumpkin or sunflower seeds if you want some texture without nuts.
How do I prevent cracks on my cheesecake?
The key is gentle heat and a slow cooling process, which is why the Instant Pot works so well. Also, avoiding overmixing and letting the cheesecake rest undisturbed as it cools help keep the surface smooth and crack-free.
What kind of caramel candy works best?
Soft caramel squares such as Kraft Caramels melt smoothly and provide that rich buttery flavor perfect for this recipe. Avoid caramels with fillings like chocolate or nuts for the best texture and taste integration.
Final Thoughts
This Instant Pot Caramel Apple Cheesecake Recipe truly combines the best elements of fall comfort and decadent dessert all in one simple-to-make delight. I promise once you make it, it will be a cherished recipe that your family and friends beg you to bake again and again. It transforms humble ingredients into an extraordinary dessert that’s both impressive and heartwarming. Give it a try and prepare to fall in love!
Print
Instant Pot Caramel Apple Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 40 minutes (includes chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Caramel Apple Cheesecake is a luscious, creamy dessert combining the tartness of fresh apples with a sweet, buttery graham cracker and pretzel crust, topped with a rich homemade salted caramel sauce. Perfectly cooked in an Instant Pot for a moist texture, this cheesecake features a delightful blend of cinnamon-spiced apples, smooth cream cheese filling, and warm caramel drizzled with a touch of flaked sea salt and crunchy pecans for added texture.
Ingredients
Crust
- ¾ cup graham cracker crumbs
- ¾ cup pretzels, finely crushed
- 3 tbsp brown sugar
- 4 oz unsalted butter, melted
Apple Topping
- 2 large apples, peeled and diced (Granny Smith or Honey Crisp)
- 6 tbsp granulated sugar
- 1 tbsp cinnamon
Cheesecake Filling
- 24 oz cream cheese, softened
- 4 tbsp brown sugar
- 4 tsp apple cider or apple juice
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 3 large eggs
- 1 cup sour cream
Salted Caramel Sauce
- 24 squares caramel candy (such as Kraft Caramels)
- 1 tbsp flaked salt
- 1 tsp water
- 2 tbsp cream or half and half
Garnish (Optional)
- 1 cup chopped pecans or pecan halves
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, crushed pretzels, and brown sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan to form an even crust layer.
- Cook the apples: Peel, core, and dice the apples. In a bowl, toss the diced apples with 6 tablespoons granulated sugar and 1 tablespoon cinnamon until evenly coated. Set aside to macerate briefly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add brown sugar, apple cider or apple juice, granulated sugar, vanilla extract, and ground cinnamon. Blend well. Add eggs one at a time, mixing well after each addition. Fold in the sour cream gently until combined.
- Assemble the cheesecake: Arrange the cinnamon-sugar apples evenly over the crust in the pan. Pour the cheesecake filling over the apples, spreading it evenly.
- Cook in the Instant Pot: Pour 1 cup of water into the Instant Pot. Place the springform pan inside a steamer basket or trivet and lower it into the Instant Pot. Seal the lid and cook at high pressure for 40 minutes. Once cooking is complete, allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
- Prepare the salted caramel sauce: While the cheesecake cooks, melt caramel candies with water and cream in a small saucepan over low heat, stirring constantly until smooth. Stir in flaked salt and remove from heat.
- Cool and garnish: Remove the cheesecake from the Instant Pot and let it cool at room temperature for about an hour. Refrigerate for at least 4 hours or overnight to set fully. Before serving, drizzle with the salted caramel sauce and sprinkle chopped pecans over the top, if desired.
Notes
- Use a springform pan that fits inside your Instant Pot; a 7-inch pan is ideal.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- The apples can be substituted with your favorite variety but tart apples like Granny Smith add a nice contrast.
- Allow the cheesecake to chill thoroughly to develop a firm texture and rich flavor.
- For a nut-free version, omit the pecans from the garnish.
- If you don’t have caramel candies, caramel sauce from the store can be used as a substitute but adjust salt accordingly.
