The best of both worlds. It’s like apple crumble and cheesecake had a beautiful baby. You’ve got the creamy texture of the cheesecake along with the sweet, slightly tart apple pie filling. It’s the perfect fall dessert.
Ready to make this Apple Crumble Cheesecake recipe using an Instant pot?
What tools will you need for this cheesecake?
The only special tools you’ll need for this Instant Pot cheesecake recipe is a trivet and a 6” springform pan. Make sure you have a 6” pan, otherwise the pan will be too large to fit in your Instant Pot.
How can you prevent your cheesecake from cracking in the Instant Pot?
The secret to preventing cracks is to use cornstarch. It changes the batter just enough to make it not crack but doesn’t change the cheesecake so much that you notice it.
Another tip is to make sure your springform pan is well greased or non-stick. As the cheesecake bakes, it firms up and becomes smaller. If the cheesecake sticks to the sides, it will crack in the middle.
How long does it take for cheesecake to cook in the Instant Pot?
An Instant Pot cheesecake takes around 35 minutes. This does not include the time for it to come up to pressure or the time for natural release.
What are the ingredients to make Instant Pot Apple Crumble Cheesecake?
To make this Instant Pot Apple Crumble Cheesecake you are going to need the following ingredients:
- Graham cracker crumbs
- Unsalted butter
Crumble Topping Ingredients:
- Light brown sugar
- Ground cinnamon
- Kosher salt
- Unsalted butter
- Apple pie filling
Vanilla Cheesecake Ingredients:
- Cream cheese
- Vanilla bean extract
How to make Instant Pot Apple Crumble Cheesecake
Now that you have gathered your ingredients it is time to make Instant Pot Apple Crumble Cheesecake. All you have to do is follow the steps below:
How to make homemade cheesecake crust
Prepare your springform pan by lining the bottom with parchment paper and spraying the sides with non-stick cooking spray.
Mix the graham cracker crumbs with the melted butter and press into the bottom of the springform pan.
Pop in the freeze until ready for the cheesecake batter.
How to make the Crumble Topping:
Combine all the ingredients for the crumble topping (except for the apple pie filling) into a bowl and use your hands to mix until a crumb-like texture forms.
How to make Instant Pot Cheesecake
Whisk together the sugar and cornstarch in a small bowl.
In a large bowl, use a hand mixer to beat together the cream cheese and sugar/cornstarch mixture until smooth.
Next add in one egg at a time, making sure the egg is well incorporated before adding the next one.
Beat in the vanilla extract and pour into the prepared crust.
Cover the cheesecake in foil and set aside.
Place the trivet in the bottom of your Instant Pot and then add 1 ½ cups of water to the pot.
Set your cheesecake on the trivet and put on the lid.
Make sure the vent is in the sealed position and press the manual/high pressure button. Set for 34 minutes.
When the timer goes off, allow the pressure to release naturally.
Allow the cheesecake to cool in the pot before moving to the counter to cool completely. Once cooled, move to the refrigerator to chill overnight.
Once chilled, top with the apple pie filling and crumb topping.
Your Instant Pot Apple Crumble Cheesecake is ready to serve!
Instant Pot Apple Crumble Cheesecake Recipe
Now that you know everything you need to know about how to make Instant Pot Apple Crumble Cheesecake it is time to print the recipe.
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- 2 C crushed graham cracker crumbs
- ¼ C unsalted butter, melted
Crumble Topping Ingredients
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter, melted
- 1 ¼ C flour
- 1 - 21 oz can of Apple pie filling
Vanilla Cheesecake Ingredients
- 2 - 8oz cream cheese, softened
- ½ C sugar
- 1 TBSP cornstarch
- 2 large eggs
- 2 tsp pure vanilla bean extract
Directions for Crust
Line the bottom of a 6inch springform pan with parchment
paper and spray the sides with baking spray.
Using a large bowl mix the melted butter and the crushed graham cracker crumbs.
Press the crust into the springform pan.
Place into the freezer while you make the cheesecake mixture.
Combine all ingredients, except for the apple pie filling, into a medium bowl.
Using your fingers, mix ingredients together until combined and crumble like.
Directions to Make Cheesecake
In a small bowl, whisk together the sugar and cornstarch until combined.
In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
Beat in the eggs 1 at a time until combined.
Beat in the vanilla bean extract.
Pour cheesecake mixture into the crust.
Building and Baking the Cheesecake
Pour the cheesecake mixture into the crust.
Cover with foil.
Place trivet into the pot of the Instant Pot.
Pour 1 ½ C of water into the pot.
Place the cheesecake onto the trivet and place the lid on the pot.
Press manual/high pressure for 34 minutes.
When the beeper goes off, allow for a natural release.
Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely.
Place into the fridge overnight.
Once the cheesecake is fully cooled and set, top with apple pie filling and crumble.
Cut and enjoy!
Amount Per Serving: Calories: 730Total Fat: 41gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 150mgSodium: 414mgCarbohydrates: 85gFiber: 2gSugar: 53gProtein: 9g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.