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

Scale

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

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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.