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.

Course Dessert

Cuisine American

Keyword cheesecake,instant pot,caramel apple

Prep Time 40

Cook Time 40

Total Time 1 20

Servings pieces

Calories 588kcal

Equipment

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