Autumn leaves, pumpkin patches, and… cheesecake? Oh, yes! Our Fall Instant Pot Cheesecake is a seasonal twist on a classic dessert, hitting prime fall flavors. Think luscious layers of apple and cinnamon with a creamy texture that’ll have your taste buds dancing. And hey, you don’t even need an Instant Pot-branded pressure cooker; any pressure cooker will do!
We get it: You love to fall like the next person wearing a scarf indoors. But how do you capture that “jumping into a pile of leaves” thrill in a dessert?
Mixing apples, cinnamon, and the almighty Instant Pot into one heavenly dish is easy. And worry not—this Instant Pot Apple Cinnamon Cheesecake is here to grace your autumn tablescape.
As for those without the “brand name” Instant Pot, don’t fret! Your off-brand pressure cooker can handle the job, too. Let’s get cooking!
Table of Contents
Why You’ll Love This Instant Pot Cinnamon Apple Cheesecake
- Creamy and Luscious: One bite, and you’ll experience a dreamy and oh-so-creamy texture.
- Make it in Advance: This isn’t a last-minute rush job; you can (and should!) make this a day ahead.
- Easy-to-Find Ingredients: No need for a scavenger hunt because the local grocery store’s got you covered.
- One-Pot Wonder: Thanks to the Instant Pot, this is a one-and-done deal. Less cleanup, more devouring.
- Easily Transportable: Got a potluck? This Fall cheesecake moves from point A to point B without a fuss.
- Seasonal Flavors: Cinnamon and apple? It’s like autumn’s flavors did a happy dance in your cheesecake.
Kitchen Essentials
- Springform Pan (7-inch for 6-quart Instant Pot)
- Non-stick Cooking Spray
- Large Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Instant Pot or any Pressure Cooker
- Trivet (that comes with the Instant Pot)
- Potholders
Ingredients For Our Instant Pot Apple Cinnamon Cheesecake
Now, we will uncover the ingredients from the crust to the topping and everything in between for the Instant Pot apple cinnamon cheesecake. The exact measurements are in the recipe card; this section is a heavy-duty overview of what you will need from your pantry or the grocery store to make this apple and cinnamon cheesecake in your Instant Pot.
For the Crust Of The Fall Instant Pot Cheesecake
- Almond Flour
- Real Vanilla Extract
- Powdered Monk Fruit Sweetener
- Unsalted Butter
For the Batter of Instant Pot Apple Cinnamon Cheesecake
- Blocks of Cream Cheese
- Real Vanilla Extract
- Powdered Monk Fruit Sweetener
- Ground Cinnamon
- Large Eggs
- Heavy Cream
- Water
For the Apple Cinnamon Topping On The Fall Instant Pot Cheesecake
- Unsalted Butter
- Large McIntosh Apple
- Ground Cinnamon
- Allspice
- Maple Syrup
- Water
- Salt
- Pecans
How To Make Instant Pot Fall Cheesecake
Again, this short rendition of the Instant Pot apple cinnamon cheesecake directions is in more detail on the recipe card, with measurements, notes, and timing, so you will have a fabulous apple cinnamon cheesecake when you make it!
- Prep the Pan: Generously coat your 7-inch springform pan (Amazon Affiliate link) with non-stick spray to ensure a later seamless release.
- Crust Craftsmanship: Combine your crust ingredients for your Fall Instant Pot cheesecake in a medium-sized bowl. Once uniformly mixed, press the mixture firmly into the bottom of your prepped springform pan. Pop the pan into the freezer for an hour to solidify the crust for best results.
- Master the Batter: In a separate large mixing bowl, gently incorporate each batter ingredient, taking care not to overmix. You want a smooth, creamy batter without any air pockets.
- Layer It On Retrieve your crust from the freezer and meticulously pour your freshly prepared batter over it. Level it out smoothly with a spatula, and give the pan a few gentle taps to eliminate any hidden air bubbles.
- Pressure Cooker Setup: Pour water into your Instant Pot or pressure cooker, then position your springform pan onto the provided trivet. Carefully lower this setup into the cooker.
- Cooking Phase: Secure your Instant Pot’s lid and manually set it to ‘High’ for a half-hour of cooking magic.
- Pressure Release: After cooking, opt for the Instant Pot natural pressure release. If the pin hasn’t dropped after 10 minutes, go ahead with a quick release for any remaining steam.
- Cooling Period: Extract your Fall Instant Pot cheesecake from the pot, initially allowing it to cool at room temperature. After that, transfer it to the fridge for at least 4 hours, although overnight is ideal for flavors to meld.
- Topping Time: Use the Instant Pot’s ‘Sauté’ function to conjure your apple-cinnamon topping. This should take a few minutes, and you’ll be rewarded with crisp-tender, not mushy, apples.
- Final Touches: Unmold your fully chilled Fall Instant Pot cheesecake and artfully arrange the apple slices on top. Drizzle with that delectable cinnamon-maple sauce you made, and sprinkle with chopped pecans for that extra crunch.
Substitute Ingredients For The Fall Instant Pot Cheesecake We Used
What happens when you don’t have enough of something in your pantry to make the Instant Pot apple cinnamon cheesecake and don’t want to run to the store? Well, we improvise all the time. Here is what we have done when we think we have something we didn’t have in our pantry stock!
- No Apples, No Problem: Applesauce can save the day. It might be a tad runnier, but you can thicken it up.
- Apple Pie Filling: It’s pre-made and thickened, saving you a step. No judgment here.
- Agave for Maple Syrup: Sometimes, you have to work with what you’ve got. Agave can step in.
- Honey Instead of Maple Syrup: Adds a different but delightful sweetness.
- Dutch Crumbles Instead of Apples: No fruit? Crumbles bring in texture and flavor without it.
- Almond Flour: Coconut flour can be an alternative.
- Monk Fruit Sweetener: Erythritol or stevia could work too.
Rockstar Tips for Cutting Your Fall Instant Pot Cheesecake
Cutting the masterful Instant Pot apple cinnamon cheesecake is not hard, but here are tips we use when cutting ours. This way, you will get the perfect slice every single time.
- Wet the Knife: A hot, wet knife slices through the chilled Fall Instant Pot cheesecake like butter, creating clean, Insta-worthy slices.
- Clean After Each Cut: Wipe down your knife after each slice for an even cleaner cut.
- Chill Before Cutting: A well-chilled cheesecake holds its shape better. Please don’t rush the process; let it sit in the fridge for the recommended time.
- Use a Pie Server and Spatula: Slide a pie server under the slice, then tilt the slice onto the plate using a spatula for flawless transfer.
- Consider Dental Floss: Unflavored dental floss can work miracles for clean lines. Just make sure to pull it straight up after cutting.
Fall Instant Pot Cinnamon Apple Cheesecake
Indulge in fall's warm, comforting flavors with this Instant Pot Apple Cinnamon Cheesecake. Boasting a 75-minute active cooking time and a 4-hour chill* to perfection, this heavenly dessert serves 4-6 people and is guaranteed to be a crowd-pleaser. Best part? Any pressure cooker will do the trick!
Ingredients
- CRUST INGREDIENTS
- 1 c. almond flour
- 1 t. real vanilla extract
- 3 T. powdered monk fruit sweetener
- 3 T. unsalted butter, melted
- 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
- ½ t. allspice
- 3 T. maple syrup
- ½ c. water
- Pinch salt
- ¼ c. pecans, chopped
Instructions
- Coat the inside of the springform pan with the non-stick cooking spray and set aside.
- Prepare the crust by combining all ingredients in a medium bowl.
- Stir until the ingredients are thoroughly combined.
- 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 eggs, one at a time. (Do not overwork 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 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 into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®.
- Carefully place the trivet and pan into the Instant Pot® with the handles positioned upwards for easy removal.
- Add the lid and lock into place.
- Select the “Manual” button and ensure 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 it on the counter to cool for 10-15 minutes before transferring it to the refrigerator to chill for at least 4 hours overnight.
- Before serving, prepare the topping by selecting the “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 and 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 the cheesecake and drizzle with the cinnamon-maple sauce.
- Sprinkle the chopped pecans on top and serve immediately.
- Enjoy!
Notes
Hey there, gorgeous reader! The times above are your basic need-to-knows, but let's break it down for those who appreciate the nitty-gritty. The cooking time is 30 minutes of pressure cooking your cheesecake plus 5 minutes of sautéing those tasty apples. The additional 10 minutes are for the natural pressure release in your Instant Pot. Don't forget; you'll also need to freeze your crust for an hour and let the finished masterpiece chill in the fridge for at least 4 hours or overnight if you can stand the wait! Yeah, I know—it's a labor of love but worth it!
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.
Tip: Batter ingredients must be at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 53gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 175mgSodium: 292mgCarbohydrates: 29gFiber: 5gSugar: 19gProtein: 12g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
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