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I know what you’re thinking – the Instant Pot is for soups, casseroles and steaming vegetables, right?  But that’s only a fraction of what this clever kitchen gadget can do.  Here’s an example – Instant Pot Apple Cinnamon Cheesecake.  It’s got all those fall flavours, the sumptuous cheesecake texture and you make it in the Instant Pot! Want to know more?  Let’s get started.

Why you’ll love this recipe

  • Quick and Easy: Say goodbye to the intimidation of traditional baking! The Instant Pot simplifies the process, making this cheesecake recipe fast and nearly foolproof.
  • Perfect Texture: Utilizing the Instant Pot’s pressure cooking feature, this cheesecake turns out with a creamy, velvety consistency every time.
  • Infused Flavors: The apple and cinnamon meld beautifully under the pressure, ensuring every bite is infused with warm, aromatic fall spices.
  • Versatile Dessert: Ideal for cozy family dinners or impressing guests at a fancy gathering, this dessert transitions seamlessly from casual to formal.

What special equipment do you need for Instant Pot cakes?

Now before you start making Instant Pot cheesecakes and other sweet dishes, there’s a couple of things you need.  Luckily they are sold together.

One is a springform pan that’s the right size for your Instant Pot.  For example, for the 6-quart model, you’ll want a 7-inch pan.  Or a bigger one for the larger Instant Pot models.  If you choose a product like this one, you can make sure you get the right one because it tells you what Instant Pot model it is for.

The other thing you need is a silicone sealing ring.  Yes, the Instant Pot has one of these built-in.  But when you’ve used your IP to cook all those savoury dishes, the silicone can become a bit infused.  So the best option is to have a baking-only seal that you swap in when you are making cakes or desserts.

Ingredients

Crust Ingredients:

  • Almond Flour: A gluten-free alternative to traditional flour, almond flour adds a nutty flavor and a dose of healthy fats, making it an excellent base for the cheesecake.
  • Real Vanilla Extract: Ensure you use real vanilla extract rather than imitation for the richest flavor, enhancing the overall taste of the cheesecake crust significantly.
  • Powdered Monk Fruit Sweetener: A natural sugar alternative that won’t spike your blood sugar levels, monk fruit sweetener is perfect for a guilt-free dessert experience.
  • Unsalted Butter, Melted: Unsalted butter gives you control over the sodium content in your cheesecake, and when melted, it helps bind the crust ingredients together to form a solid base.

Batter Ingredients:

  • Cream Cheese: Full-fat cream cheese is essential for achieving the silky, smooth texture that classic cheesecakes are known for.
  • Real Vanilla Extract: Adds a layer of warm, floral notes to the cheesecake batter and complements the richness of the cream cheese.
  • Powdered Monk Fruit Sweetener: A consistent choice for both the crust and batter, providing sweetness without the calories or aftertaste of artificial sweeteners.
  • Ground Cinnamon: Ground cinnamon infuses the batter with a subtle warmth and spice, hinting at the classic apple cinnamon pairing.
  • Eggs: Eggs are a crucial binding agent that helps set the cheesecake while also contributing to its creamy texture.
  • Heavy Cream: The addition of heavy cream enriches the cheesecake’s body, offering a luxurious mouthfeel and density for a truly indulgent dessert.
  • Water: A small amount of water ensures the proper cooking environment in the Instant Pot and helps in steam generation, which is critical for an even and gentle cooking process.

Apple Cinnamon Topping:

  • Unsalted Butter: When crafting the topping, unsalted butter allows the natural sweetness of the apples and spices to shine through without excess saltiness.
  • McIntosh Apple: These particular apples are chosen for their perfect balance of tartness and sweetness, as well as their ability to soften beautifully when cooked, making them ideal for a topping.
  • Ground Cinnamon and Allspice: These spices create a warm and complex flavor profile, elevating the apple topping to a festive and aromatic component.
  • Maple Syrup: Provides a deep, rich sweetness and complexity that white sugar simply cannot match, imbuing the topping with autumnal essence.
  • Water: Thins the syrup and ensures even cooking of the topping, preventing any burning while allowing the flavors to meld.
  • Salt: A pinch of salt counterbalances the sweetness and intensifies the overall flavor of the apple cinnamon topping.
  • Pecans: A crunchy addition to the topping, pecans offer a buttery texture and a toasty flavor that complements the soft, spiced apples exceptionally.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

For those who are looking to tailor the cheesecake to their dietary needs or simply mix up the flavors, consider these substitutions and additions:

  • Almond Flour Substitute: If nut allergies are a concern, or you simply don’t have almond flour on hand, oat flour or gluten-free baking mix can be a great alternative for the crust.
  • Sweetener Options: If monk fruit sweetener isn’t available, you can swap it out for an equal amount of another sweetener like Erythritol or even traditional granulated sugar if you’re not watching your sugar intake.
  • Butter Alternative: Coconut oil can stand in for melted unsalted butter in both the crust and topping to create a dairy-free version of the dessert.
  • Cream Cheese Options: For a lighter cheesecake, try using Neufchatel cheese, which has a lower fat content but still delivers a creamy texture.
  • Egg-Free Cheesecake: To make this recipe without eggs, consider using a vegan cream cheese and a plant-based egg substitute such as a flaxseed or chia seed mixture.
  • Add Some Zest: If you love a hint of citrus, a teaspoon of grated lemon zest added to the batter can brighten up the flavors without overpowering the classic apple cinnamon combination.
  • Nut Toppings: While pecans are a crunchy treat, walnuts or sliced almonds can be just as delightful for a different texture in the apple cinnamon topping.
  • Fruit Variations: Try swapping out the McIntosh apples for another variety like Granny Smith for a tarter topping, or mix in some thinly sliced pears for a different twist.

Instructions

Prep the Pan: Spray springform pan with non-stick cooking spray; set aside.

Crust Formation: Combine crust ingredients in a bowl; mix well. Press mixture evenly into bottom of pan. Freeze for 1 hour.

Batter Blend: In a large bowl, beat cream cheese, vanilla, sweetener, heavy cream, and eggs (one at a time) for 10-15 seconds each.

Assemble: Remove crust from freezer; pour batter over crust. Smooth layer; tap pan to release air bubbles.

Instant Pot Setup: Pour water into Instant Pot; place pan on trivet. Lower trivet into pot.

Cooking Time: Lock lid; set to “Manual” and “High” for 30 minutes.

Pressure Release: After cooking, wait for natural release (up to 10 min). If needed, quick release remaining steam.

Cooling: Remove cheesecake; cool 10-15 min. Chill in fridge 4 hours to overnight.

Topping Prep: Use “Sauté” function; melt butter. Add apples, spices, syrup, water, salt; stir and cook into sauce.

Final Touch: Cool topping slightly; add to chilled cheesecake. Sprinkle with pecans. Serve immediately.

Recipe tips

  • Consistency Matters: For a smooth cheesecake texture, ensure that all refrigerated ingredients are at room temperature before mixing to avoid lumps.
  • Water Bath Alternative: If you’re not using an Instant Pot, consider baking your cheesecake in a water bath. This helps evenly distribute heat and reduces the risk of cracking.
  • Spice It Up: Don’t shy away from experimenting with spices in your topping. A pinch of nutmeg or cardamom can add an unexpected and warm twist.
  • Seal the Deal: To prevent leaks in a water bath, wrap the bottom of your springform pan in foil before adding the crust and batter.
  • Smooth Slicing: For clean cuts, dip your knife in hot water and wipe it dry before slicing into the cheesecake. Repeat this step between cuts.
  • Prevent Sticking: Place a piece of parchment paper cut to the size of the bottom of the springform pan to ensure the crust doesn’t stick.
  • Storage Savvy: Leftover cheesecake can be covered and stored in the refrigerator for up to 5 days or frozen, tightly wrapped for up to a month. Thaw overnight in the refrigerator before serving again.

Storage & reheating

To store the cheesecake, cover it with plastic wrap or aluminum foil and refrigerate for up to 5 days. For a longer storage solution, wrap the cheesecake tightly with plastic wrap and then with aluminum foil, and freeze it for up to one month. When you’re ready to enjoy it again, thaw the cheesecake in the refrigerator overnight.

Unfortunately, reheating is not recommended for cheesecake, as it is best served chilled. The warmth can affect the texture and flavor stability of this delicate dessert. If you’ve added the apple topping and prefer it warm, simply heat the topping separately and spoon it over the cheesecake slices just before serving.

Recipe FAQ

Can I substitute a different sweetener for monk fruit sweetener?

Yes, you can substitute the monk fruit sweetener with another sweetener of your choice. Keep in mind that the sweetness level and volume may vary with different sweeteners, so adjust according to taste and the sweetener’s packaging instructions.

Is there a dairy-free alternative to cream cheese and heavy cream?

For a dairy-free version, you can use plant-based cream cheese and coconut cream. However, this may alter the flavor and texture slightly, so it’s best to use dairy-free alternatives that are specifically formulated for baking to achieve the best results.

What if I don’t have an Instant Pot?

If you don’t have an Instant Pot, you can bake the cheesecake in a conventional oven. Preheat the oven to 325°F (163°C), and place the springform pan in a larger baking dish filled with water (water bath) to bake for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Then, turn off the oven, slightly crack the door open, and let the cheesecake cool inside the oven for an hour to prevent cracking.

Can I make this cheesecake with other fruit toppings?

Absolutely! This cheesecake can be topped with a variety of fruit toppings. Consider using seasonal fruits for the best flavor. Berries, peaches, or a mixed berry compote are excellent alternatives. Prepare using the same method as the apple topping, adjusting the cook time and sweetener to suit the fruit’s natural sweetness and desired consistency.

How can I tell if the cheesecake is done cooking?

The cheesecake is done when the edges are firmly set but the center two inches of the cheesecake still slightly jiggle when the pan is gently shaken. Overcooking the cheesecake can lead to a dry and cracked surface.

What’s the best way to prevent cheesecake from cracking?

Cracks in cheesecake can be minimized by avoiding overmixing the batter, cooking it at a lower temperature, and allowing it to cool gradually in the oven, as noted above. Also, make sure all ingredients are at room temperature before beginning to ensure even mixing and baking.

Remember that slight cracking is merely cosmetic and will not affect the taste of your cheesecake!

Instant Pot Apple Cinnamon Cheesecake
Yield: 6 portions

Instant Pot Apple Cinnamon Cheesecake

Prep Time: 30 minutes
Cook Time: 35 minutes
Chill time: 4 hours
Total Time: 5 hours 5 minutes

Instant Pot Apple Cinnamon Cheesecake.  It’s got all those fall flavours, the sumptuous cheesecake texture and you make it in the Instant Pot!

Ingredients

Crust Ingredients:

Batter Ingredients:

  • 2 8-oz. blocks cream cheese, room temperature
  • 1 t. real vanilla extract 
  • ¼ c. powdered monk fruit sweetener
  • 1 t. ground cinnamon
  • 2 large eggs, room temperature
  • ¼ c. heavy cream, room temperature
  • 1¼ c. water

Apple Cinnamon Topping:

  • 2 T. unsalted butter
  • 1 large McIntosh apple, cored and cut into equal-sized wedges
  • 1 t. ground cinnamon
  • 1 t. ground cinnamon
  • ½ t. allspice
  • ½ t. allspice
  • 3 T. maple syrup
  • 3 T. maple syrup
  • ½ c. water
  • ½ c. water
  • Pinch salt
  • Pinch salt
  • ¼ c. pecans, chopped
  • ¼ c. pecans, chopped

Instructions

  • Prep the Pan: Spray springform pan with non-stick cooking spray; set aside.
  • Crust Formation: Combine crust ingredients in a bowl; mix well. Press mixture evenly into bottom of pan. Freeze for 1 hour.
  • Batter Blend: In a large bowl, beat cream cheese, vanilla, sweetener, heavy cream, and eggs (one at a time) for 10-15 seconds each.
  • Assemble: Remove crust from freezer; pour batter over crust. Smooth layer; tap pan to release air bubbles.
  • Instant Pot® Setup: Pour water into Instant Pot®; place pan on trivet. Lower trivet into pot.
  • Cooking Time: Lock lid; set to “Manual” and “High” for 30 minutes.
  • Pressure Release: After cooking, wait for natural release (up to 10 min). If needed, quick release remaining steam.
  • Cooling: Remove cheesecake; cool 10-15 min. Chill in fridge 4 hours to overnight.
  • Topping Prep: Use “Sauté” function; melt butter. Add apples, spices, syrup, water, salt; stir and cook into sauce.
  • Final Touch: Cool topping slightly; add to chilled cheesecake. Sprinkle with pecans. Serve immediately.

Notes

  • Consistency Matters: For a smooth cheesecake texture, ensure that all refrigerated ingredients are at room temperature before mixing to avoid lumps.
  • Water Bath Alternative: If you’re not using an Instant Pot®, consider baking your cheesecake in a water bath. This helps evenly distribute heat and reduces the risk of cracking.
  • Spice It Up: Don’t shy away from experimenting with spices in your topping. A pinch of nutmeg or cardamom can add an unexpected and warm twist.
  • Seal the Deal: To prevent leaks in a water bath, wrap the bottom of your springform pan in foil before adding the crust and batter.
  • Smooth Slicing: For clean cuts, dip your knife in hot water and wipe it dry before slicing into the cheesecake. Repeat this step between cuts.
  • Prevent Sticking: Place a piece of parchment paper cut to the size of the bottom of the springform pan to ensure the crust doesn’t stick.
  • Storage Savvy: Leftover cheesecake can be covered and stored in the refrigerator for up to 5 days or frozen, tightly wrapped for up to a month. Thaw overnight in the refrigerator before serving again.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 665Total Fat: 57gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 175mgSodium: 316mgCarbohydrates: 32gFiber: 5gSugar: 22gProtein: 12g

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