Keyword: Instant Pot Caramel Apple Cheesecake, Instant Pot Cheesecake
1cupgraham cracker crumbs
1/4cupunsalted butter melted
16ouncescream cheese room temperature
2large eggs room temperature
2apples any kindcored and sliced
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.