Cinnamon Apple Cheesecake: Easy Pressure Cooker Recipe

Are you ready to indulge in a decadent and irresistible dessert? Look no further than the delectable Cinnamon Apple Cheesecake. This heavenly trifecta of flavors is sure to satisfy even the most discerning of palates.

To make it even better... and easier... we are going to cook it in the pressure cooker for the perfect texture every time.

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The warm spice of cinnamon, the sweet and tart notes of apple, and the creamy richness of cheesecake come together to create a dessert that is truly a slice of heaven.

Making Cheesecake in a Pressure Cooker

Making cheesecake in a pressure cooker is a game changer. No cracked top from overcooking. No soggy partially cooked center. Just perfectly cooked, cheesecake deliciousness.

Check that your springform pan that will fit in your pressure cooker before starting the recipe. An 8 inch works in my Instant Pot. A 9 inch will fit in my stovetop cooker.

To help get it in and out of the pot, I make an aluminum foil sling. Basically a long piece of aluminum foil folded in thirds, with the springform pan in the middle. Fold the ends of the foil up the sides and you have nifty little handles to help you lower and raise the cheesecake.

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Ingredients for Cinnamon Apple Cheesecake

The only thing slightly unusual for this recipe is the use of almond flour instead of graham crackers. The almond flour makes this gluten free.

If you don't have almond flour, use crushed graham crackers instead.

• almond flour
• cream cheese
• heavy cream (or half and half or milk for a slightly less creamy version)
• eggs
• sugar (or powdered non-calorie sweetener like stevia, sucralose, or monk fruit)
• apple
• maple syrup
• butter
• pecans
• vanilla extract, ground cinnamon, allspice and salt

What type of apple should I use for cheesecake?

Use what you like. McIntosh apples are used in the photos.

But, if you prefer green or red or honey crisp, go for it. They don't cook for very long in the syrup so you don't need to stress about them getting mushy or falling apart.

Recipe

Ingredients

Crust Ingredients:

• 1 cup almond flour
• 1 teaspoon vanilla extract
• 3 tablespoon granulated sugar (or powdered non-calorie sweetener)
• 3 tablespoon butter (melted)

Cheesecake Ingredients:

• 2 8 ounce blocks cream cheese (room temperature)
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar (or powdered non-calorie sweetener)
• 1 teaspoon ground cinnamon
• 2 large eggs (room temperature)
• ¼ cups heavy cream (room temperature)
• 1¼ cups water

Apple Cinnamon Topping:

• 2 tablespoons butter
• 1 large apple (cored and cut into equal-sized wedges)
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice
• 3 tablespoon maple syrup
• ½ cup water
• pinch salt
• ¼ cup pecans (chopped)

Instructions

• Grease the inside of a 8 inch springform pan with butter, oil or non-stick cooking spray and set aside.

Crust

• Prepare the crust by combining all ingredients in a medium bowl until the ingredients are thoroughly combined. Press the mixture into an even layer along the bottom of the prepared springform pan. Place in the freezer for at least one hour.

Cheesecake

• In a large mixing bowl, add ingredients one at a time, for 10-15 seconds per ingredient scraping the sides after each addition: cream cheese, vanilla extract, sugar, heavy cream, and the eggs, one at a time.
• Remove the springform pan from the freezer and pour the batter on top of 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.
• Make a sling for the cheesecake by folding an 18 inch long piece of foil in thirds lengthwise.
• Pour the water into the pressure cooking container and add a trivet. Place the springform pan on the center of the sling and lower it into the pressure cooker. Fold down the ends of the foil if needed to be even with the top of the container.
• Add the lid and lock into place. Cook on high pressure for 30 minutes. Allow pressure to release naturally for 10 minutes then release any remaining pressure.
• Carefully remove the lid and lift the cheesecake out using the aluminum foil sling Set on a cooling rack to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

Topping

• Before serving, melt the remaining butter in a medium saucepan over medium high heat.
• Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the saucepan. Stir until the apples are thoroughly coated Sauté until the apples are crisp tender, but not mushy, and the sauce has thickened, about 4-5 minutes. Let cool about 5 minutes
• Remove cheesecake from refrigerator and gently slide a knife around the edges. Remove springform pan and place on a serving plate. Decorate top with apple slices. Pour remaining sauce over the top and add chopped pecans before serving.