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Instant Pot Salted Caramel Apple Cheesecake

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A rich and creamy cheesecake infused with warm cinnamon apples, topped with luscious salted caramel and crunchy pecans. Made effortlessly in the Instant Pot, this dessert is perfect for fall gatherings, holidays, or whenever you crave a decadent treat!

Ingredients

Units Scale

Crust

  • 3/4 cup graham cracker crumbs
  • 3/4 cup finely crushed pretzels (adds a subtle salty crunch!)
  • 3 tbsp brown sugar
  • 4 oz melted unsalted butter

Apple Filling

  • 2 large apples, peeled and diced (Granny Smith or Honeycrisp work best!)
  • 6 tbsp granulated sugar
  • 1 tbsp ground cinnamon

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 4 tbsp brown sugar
  • 4 tsp apple cider or apple juice
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 1 cup sour cream

Caramel Topping

  • 24 caramel candies (such as Kraft Caramels)
  • 1 tbsp flaked sea salt
  • 1 tsp water
  • 2 tbsp heavy cream or half-and-half
  • 1 cup chopped pecans or pecan halves (optional)

Instructions

Step 1: Prepare the Crust

  1. Lightly spray an 8-inch springform pan with baking spray.
  2. Cut a circle of parchment paper to fit the bottom of the pan and place it inside.
  3. In a medium bowl, combine graham cracker crumbs, crushed pretzels, brown sugar, and melted butter. Mix until the texture resembles wet sand.
  4. Press the mixture firmly into the bottom and about ¾-inch up the sides of the pan.
  5. Place the crust in the freezer while preparing the filling.

Step 2: Prepare the Apple Filling

  1. In a small bowl, mix diced apples with sugar and cinnamon.
  2. Set aside to allow flavors to meld while preparing the cheesecake batter.

Step 3: Make the Cheesecake Filling

  1. Using a stand or hand mixer, beat the cream cheese until fluffy, scraping down the bowl as needed.
  2. Add brown sugar and granulated sugar. Mix for about 2 minutes.
  3. Add apple cider (or juice), vanilla extract, and cinnamon. Mix until fully incorporated.
  4. Add eggs one at a time, mixing on low until just combined.
  5. Gently mix in sour cream until batter is smooth.
  6. Fold in the prepared apple mixture.
  7. Pour the batter into the prepared crust. Cover the pan tightly with foil.

Step 4: Cook in the Instant Pot

  1. Add 1 ½ cups of water to the bottom of the Instant Pot.
  2. Place the cheesecake pan on a trivet or sling and carefully lower it into the pot.
  3. Seal the Instant Pot and cook on high pressure for 35 minutes.
  4. Allow a 10-minute natural release, then manually release any remaining pressure.
  5. The cheesecake should jiggle slightly in the center. If it’s too loose, cook for an additional 5 minutes.
  6. Let it cool on a wire rack for at least 2 hours before chilling in the fridge for at least 6 hours (preferably overnight).

Step 5: Make the Caramel Topping

  1. In a saucepan over low heat, melt the caramels with water, stirring constantly until smooth. (Alternatively, microwave in short increments, stirring in between.)
  2. Stir in cream or half-and-half to reach a pourable consistency.
  3. Let the caramel cool slightly before pouring over the cheesecake.
  4. Sprinkle with flaked salt and top with pecans, if using.

Notes

Serving & Storage Tips

How to Store

  • Store leftovers in the refrigerator, covered, for up to 5 days.
  • Cheesecake can also be frozen for up to 2 months. Wrap slices individually in plastic wrap, then store in an airtight container.

How to Reheat

  • Cheesecake is best served cold, but if you prefer it slightly warm, microwave individual slices for 10-15 seconds.

Find it online: https://www.veggiehomesteading.com/instant-pot-salted-caramel-apple-cheesecake/