slice of cheesecake with caramel and apples on white plate
Print Recipe

Instant Pot Caramel Apple Cheesecake

Prep Time20 mins
Cook Time30 mins
Chill Time:12 hrs
Total Time12 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Caramel Apple Cheesecake, Instant Pot Cheesecake
Servings: 8 slices
Calories: 426kcal



  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/4 cup unsalted butter melted


  • 16 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 3 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 apples any kind cored and sliced
  • 1/4 cup caramel sauce


  • Spray the sides and bottom of a 6-inch or 7-inch springform pan or push pan with non-stick baking spray and line the pan with a parchment round.


  • Add the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the crumbs resemble wet sand.
  • Add the graham cracker mixture to the prepared pan.
  • Firmly press the crust in the bottom and halfway up the sides of the pan. You can use the bottom of a glass to press down the crust.
  • Place the pan in the freezer for about 15 minutes while making the filling. Freezing will help hold the crust together.


  • Add the cream cheese and granulated sugar in a large bowl. Beat with a hand mixer on medium until smooth and creamy.
  • Add in one egg at a time and beat in each the egg before adding the next. Scrape down the sides of the bowl after each egg.
  • Add in the flour, sour cream, and vanilla. Beat until everything is incorporated.
  • Pour the filling into the prepared pan and tap the pan several times on the counter to remove air bubbles. You can also run a fork or knife through the cheesecake filling to remove air bubbles.
  • Cover the cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake.
  • Add 1 1/2 cups of water to the inner pot of the Instant Pot.
  • Place the trivet/rack in the pressure cooker.
  • Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan to sit on top of the trivet/rack that's in the inner pot.
  • Close lid and set for a manual high-pressure cooking time of 30 minutes. Allow for a natural pressure release when the cooking time has finished.
  • Remove the cheesecake from the Instant Pot. Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel.
  • Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.
  • After chilling overnight, remove the cheesecake from the refrigerator. Remove the cheesecake from the pan. (If you used a push pan, set the pan on top of a large can and push the sides of the cake pan down, slowly.)
  • Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray.
  • Top with caramel and apples.


To prevent apples from browning, dip in a bowl with a cup of water and tablespoon of lemon juice or sprinkle with fruit fresh.