INSTANT POT CARAMEL APPLE CHEESECAKE

One of the very few desserts my mom made when I was young was apple strudel.  The smell alone was enough to make all 6 kids get along for 10 minutes of a Family Home Evening lesson so that we could get to that strudel faster.  Warm, sweet apples covered in a crunchy, buttery crumble, topped with a scoop of vanilla ice cream.  Mmmmm, good memories right there.

My grandma also influenced my love of apples with her incredible apple pie.  Fresh Huckleberry Pie and Apple Pie were the only desserts I ever saw her make and I was convinced she was famous for them.  I hated huckleberries as a kid, but that apple pie, piping hot from the oven, with sparkling sugar crystals on top, was heaven.

Oh yes, my apple love is strong.  After havin' babies, my body's reaction to sugar, however, made eating desserts not so fun anymore.  I created this Naturally Sweetened Apple Pie for that reason and it is one of my favorite desserts ever, ever!

For my family that loves rich, sweet, over the top desserts like Triple Chocolate Cheesecake, Lemon Bar Cheesecake, and Coconut Tres Leches Cake, this new apple dessert is for them!

I'm carrying on the family tradition of knock out apple desserts today!  I took my kids' love of cheesecake, pie, and apples dipped in caramel to create this Instant Pot Caramel Apple Cheesecake.

That’s it!, I was googling for a Fall cheesecake idea; the moment I saw the name, my mind immediately jumped to images of apple picking at nearby orchards, and I knew what I was going to make. Instant Pot Caramel Apple Cheesecake, here we come.

Making my own caramel topping is fun, but I took the easy way out this time and bought it at the store. (Look for it in the ice cream toppings aisle.) The only downside to store-bought topping? No extra caramel candies lying around for me to munch on. My sweet tooth wasn’t happy…but my calorie counting app was.

That is, except for the cheesecake itself. Hey, I deserve a treat!

This is my standard cheesecake technique – and yes, I don’t cover my cheesecake with foil. (I always get a question about that in the comments, from people who have read my New York Cheesecake recipe.) After pressure cooking, I pat the cheesecake gently with the edge of a paper towel to soak up any condensation. There usually isn’t much, and the cheesecake cooks so much more evenly without the foil cover.

Ingredients
Crust

• 1 1/2 cups finely crushed ritz, about 1 1/2 sleeves
• 4 tablespoons butter, melted
• 2 tablespoons sugar

Cheesecake

• 16 ounces cream cheese, room temperature
• 1/2 cup light brown sugar
• 1/4 cup sour cream
• 1 tablespoon flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons vanilla
• 2 eggs

Topping

• 1/2 cup caramel sauce
• 1 teaspoon flaked sea salt

Instructions

1. Spray a 7- inch Springform pan lightly with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and spray again. Set aside.
2. In a large bowl combine the Ritz crumbs, butter and sugar evenly. Press the mixture firmly into the bottom and up the sides of the prepared pan. Set aside.
3. In the bowl of your stand mixer beat the cream cheese and sugar until combined and even. Add in the sour cream and mix for 30 more seconds until smooth, add in the flour, salt and vanilla, scraping the sides of the bowl as necessary. Finally add in the eggs and mix until just smooth. Don’t over-mix.
4. Pour the cream cheese mixture into the prepared crust.
5. Pour 2 cups of water into the bottom of your Instant Pot. place the trivet that came with the pot into the bottom. Cut a piece of aluminum foil the same size as a paper towel. Place the foil under the paper towel and put the springform pan on top of the paper towel. Wrap the bottom of the pan in the foil, with the paper towel as a barrier.
6. Next take another piece of foil about 18- inches long folded into thirds long-wise. Place this under the Springform pan and use the two sides as a “sling” to place the cheesecake into the pot. It will also make it very easy to remove the cheesecake from the Instant Pot when it’s done.
7. Once the pan is in the Instant Pot secure the lid and press the manual button. Adjust the pressure to high and set for 35 minutes, making sure the vent is closed.
8. Let the cheesecake cook and then allow the pressure to release naturally.
9. Remove the cheesecake from the pot using the sling you prepared and place on a wire rack to cool the cheesecake for an hour. Cover the cheesecake in the pan with foil and place int he refrigerator to chill for at least 4 hours or overnight.
10. When you’re ready to serve, top the cheesecake with the caramel sauce and sprinkle with sea salt. Using a butter knife loosen the sides of the cheesecake from the pan and release the sides of the pan.
11. Store airtight refrigerated for up to 5 days

Notes

• If you don’t have a pressure cooker or Instant Pot you can bake this in the oven.
• Preheat your oven to 325°F .
• Follow steps 1-5, then set the springform pan in larger pan. Pour boiling water into larger pan until it is about 1- inch deep. Bake for 50 minutes. The edges will look set but the center will jiggle when pan is tapped. Turn off oven and prop the door open. Allow the cheesecake to rest in the warm oven for at least an hour. The center should now be set. Chill for at least 4 hours or overnight.
• When you’re ready to serve follow steps 10-11.