Instant Pot Apple Cinnamon Cheesecake
Want to wow with the ultimate fall dessert? Then you have to make this Instant Pot Apple Cinnamon Cheesecake!
Servings 4 -6
Calories 625kcal
Equipment
Ingredients
- Non-stick cooking spray
For the Crust
- 1 cup almond flour
- 1 tsp real vanilla extract
- 3 Tbsp powdered monk fruit sweetener
- 3 Tbsp unsalted butter melted
For the Batter
- 2 8-oz/225g blocks cream cheese, room temperature
- 1 tsp real vanilla extract
- ¼ cup powdered monk fruit sweetener
- 1 tsp ground cinnamon
- 2 large eggs room temperature
- ¼ c heavy cream double cream, room temperature
- 1¼ cup water
For the Topping:
- 2 Tbsp unsalted butter
- 1 large McIntosh/Braeburn apple cored and cut into equal-sized wedges
- 1 tsp ground cinnamon
- ½ tsp allspice
- 3 Tbsp maple syrup
- ½ cup water
- Pinch of salt
- ¼ cup pecans chopped
Instructions
- Coat the inside of a 7" springform pan with the non-stick cooking spray and set it aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.
- To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air into the batter).
Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter. - 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.
- Pour the water into the Instant Pot cooking container and place the springform pan onto the trivet that comes with the Instant Pot. Carefully place the trivet and pan into the Instant Pot with the handles positioned upwards for easy removal.
- Add the lid and lock it into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam.
- Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders.
- Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Before serving, prepare the topping by selecting the “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.
- Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture.
- Sauté for 4-5 minutes until the apples are crisp tender, but not mushy, and the sauce has thickened.
- Turn the unit off and transfer the apple mixture into a bowl to cool slightly.
- Remove the cheesecake from the refrigerator and carefully release the springform pan.
- Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce.
- Sprinkle the chopped pecans on top and serve immediately. Enjoy!
Nutrition
Serving: 1 | Calories: 625kcal | Carbohydrates: 29g | Protein: 12g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 24g | Cholesterol: 175mg | Sodium: 292mg | Fiber: 5g | Sugar: 19g