Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal with strong flavors that can affect more delicate recipes like this one.
Tip: Batter ingredients must be at room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
Special equipment needed:
7” springform pan (for 6-quart Instant Pot®)
Non-stick cooking spray
Instant Pot® Cinnamon Apple Cheesecake
Ingredients
Crust Ingredients:
- 1 cup almond flour
- 1 tsp real vanilla extract
- 3 tbsp powdered monk fruit sweetener
- 3 tbsp unsalted butter, melted
Batter Ingredients:
- 2 8-oz. blocks cream cheese, room temperature
- 1 tsp real vanilla extract
- 1/4 cup powdered monk fruit sweetener
- 1 tsp ground cinnamon
- 2 large eggs, room temperature
- 1/4 cup heavy cream, room temperature
- 1 1/4 cup water
Apple Cinnamon Topping:
- 2 tbsp unsalted butter
- 1 large McIntosh apple, cored and cut into equal-sized wedges
- 1 tsp ground cinnamon
- 1 tsp allspice
- 3 tbsp maple syrup
- 1/2 cup water
- Pinch salt
- 1/4 cup pecans, chopped
Instructions
- Coat the inside of the springform pan with the non-stick cooking spray and set 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 10-15seconds 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 30minutes.
- 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 until the apples are crisp-tender, but not mushy, and the sauce has thickened approximately 4-5 minutes. 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!
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Last update on 2021-01-17 / Affiliate links / Images from Amazon Product Advertising API
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