Best Instant Pot Salted Caramel Apple Cheesecake
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Instant Pot Salted Caramel Apple Cheesecake is a must make fall dessert! This super easy Instant Pot cheesecake recipe has a salty-sweet taste with hints of cinnamon and vanilla. The pressure cooker makes it so simple to make and the result is an amazing dessert without any hassle. It also looks so impressive when served which is always nice for guests.
This is one of the most popular flavor combinations, and it’s not hard to understand why. The sweet-salty combination is totally amazing in this Instant Pot Salted Caramel Apple Cheesecake. It is the perfect fall dessert because of the flavors. The cinnamon adds a warm flavor that is absolutely perfect for this time of year, so it’s a great dessert to make for fall parties.
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Why You Will Love Salted Caramel Apple Cheesecake
- perfect fall dessert
- such a treat but easy to make in the instant pot
- so impressive and delicious
- perfect for holiday or Fall parties
- This salted caramel apple cheesecake is also great to make for a special occasion like a birthday or anniversary
Tips for Making the Best Cheesecake in an Instant Pot
- Be sure to use a springform pan with removable bottom.
- Use a non-stick baking spray and parchment paper for easy removal of the finished cheesecake.
- Instant Pots can vary so if your cheesecake is not set in the amount of time given, simply cook in additional 5 minute increments until set.
Ingredients for Homemade Caramel Apple Cheesecake
Crust
- graham cracker crumbs
- crushed pretzels
- brown sugar
- unsalted butter
Apples
- apples – I prefer either granny smoth or honeycrisp for baking.
- granulated sugar
- cinnamon
Cheesecake Filling
- cream cheese use full fat block
- brown sugar – I like the light brown for this recipe
- granulated sugar
- apple juice or cider
- vanilla extract – If possible, use the real vanilla extract.
- ground cinnamon
- eggs
- sour cream – full fat here too
Caramel Apple Cheesecake Topping
- soft caramel candies – such as Kraft Caramels
- flaked salt
- water
- half and half or cream
- pecan pieces – optional but yummy
How to Make Instant Pot Salted Caramel Apple Cheesecake
- Prepare Pan
- Melt butter
- Combine graham cracker crumbs, crushed pretzels and melted butter. Press into pan. Set in freezer while making filling.
- Dice apples and mix with cinnamon and sugar.
- Beat the cream cheese in medium bowl until fluffy.
- Add both sugars and mix.
- Add apple juice, vanilla and cinnamon.
- Add eggs one at a time.
- Add sour cream and mix.
- Fold in apples.
- Pour filling into prepared pan. Cover with foil and seal edges.
- Add 1½ c. of water to bottom of Instant Pot.
- Place cheesecake pan on trivet or sling and lower into pot.
- Seal pot and cook at high pressure for 35 minutes.
- allow to cool in pot for 10 minutes then manually release.
- Cool on wire rack in pan for at least 2 hours.
- Place caramels and water in pan on stove and heat on low until melted.
- Pour over cheesecake and allow to drip over edges.
- Sprinkle with flaked salt and top with pecan pieces if desired.
Additions and Substitutions
- Add some additional spices if you like, such as: nutmeg, ginger or cloves.
- Instead of vanilla extract, try maple or rum extract.
- You could even substitute pears or peaches for the apples.
- Serve with whipped cream or a scoop of ice cream.
- You can switch out the graham cracker crumbs for crushed gingersnaps for a different flavor
What Goes Well With Caramel Apple Cheesecake
Can you freeze caramel apple cheesecake?
Yes. Make sure the cheesecake is tightly covered. It can be frozen either whole or cut into slices for up to 3 months. Thaw in the refrigerator or at room temperature when ready to serve.
How can I store cheesecake?
Store tightly covered in the refrigerator for up to 5 days.
How long is cheesecake good for out of the fridge?
Since cheesecake has dairy products in it, it shoud not be left out for longer than 3 hours.
Recipe For Instant Pot Salted Caramel Apple Cheesecake
Instant Pot Salted Caramel Apple Cheesecake
Apples, sweet, buttery caramel and cream cheese filling combine with salt for the perfect flavor combination. The ease of making it in your instant pot is an added bonus.
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Servings: 10 pieces
Calories: 588kcal
Equipment
- Instant Pot
Ingredients
Crust
- ¾ cup graham cracker crumbs
- ¾ cup finely crushed pretzels
- 3 tablespoon brown sugar
- 4 ounces melted unsalted butter
Apples
- 2 large apples (I like Granny Smith or Honey Crisp)
- 6 tablespoons granulated sugar
Filling
- 24 ounces cream cheese (softened)
- 4 tablespoons brown sugar
- 4 teaspoons apple cider or apple juice
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup sour cream
Topping
- 24 squares caramel candy (such as Kraft Caramels)
- 1 tablespoon flaked salt
- 1 tablespoon water
- 2 tablespoon cream or half and half
- 1 cup chopped pecans or pecan halves
Instructions
Crust
- Lightly spray an 8-inch springform pan with baking spray
- Cut a circle of parchment paper the size of the bottom of the pan and place it in the pan.
- Using a medium bowl, combine graham cracker crumbs and pretzel crumbs. Add in butter and sugar and mix with a fork until the consistency of wet sand.
- Add mixture to pan and press firmly into the bottom and about ¾" up the sides of the pan.
- Place crust in freezer while preparing apples and filling.
Filling
- Mix peeled and diced apples with the sugar and cinnamon. Set aside.
- Using a stand or hand mixer, beat the cream cheese in medium bowl until fluffy. Make sure to scrape bowl to get all the cream cheese mixed.
- Add brown sugar and granulated sugar and mix for approx. 2 min.
- Add cider, vanilla and cinnamon and mix until thoroughly combined.
- Add in eggs, one at a time, mixing each on low until just combined.
- Add in sour cream and mix on low until combined and batter is smooth.
- Gently fold in prepared apples.
- Pour filling into prepared pan and cover pan with foil, sealing edges.
- Add 1½ c. of water to bottom of Instant Pot.
- Place cheesecake pan on trivet or sling and lower into pot.
- Seal pot according to your instructions. Cook on high pressure for 35 min, allow to sit for 10 min, then manually release. Cheesecake should jiggle a bit in the middle. If too, loose, cook for an additional 5 min. Place on wire rack, in pan to cool for at least two hours or until you notice the sides of pan pulling away from the cheesecake. Run a knife around pan edges and remove cheesecake from pan.
Caramel Topping
- Place caramels and water in pan and heat over low temperature on stove top, stirring constantly until smooth and melted. (Can do in microwave in short increments until melted if you like.) Allow to cool until thickened a bit. It should be a pouring consistency but not too liquidy. If too thick, add a little of the cream to thin.
- Pour caramel over top of cheesecake and allow to drip down the sides. Sprinkle flaked salt across the top evenly. Place pecan halves or chopped pecans over top of caramel.
Nutrition
Serving: 1piece | Calories: 588kcal | Carbohydrates: 55g | Protein: 9g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 369mg | Potassium: 282mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1181IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 1mg
If You Love Cheesecake, Try These Other Recipes
- Strawberry Swirl Cheesecake in the Instant Pot
- Maple Pumpkin Cheesecake Instant Pot Recipe Easy and Delicious
- Lemon Blueberry Cheesecake with Lemon Topping
