Instant Pot Caramel Apple Cheesecake

Step 1

Spray a 7 inch springform pan with nonstick cooking spray

Step 2

Stir graham cracker crumbs, cinnamon, and melted butter together and press evenly across the bottom and 1 inch up the side of the pan.  Add enough caramel to cover the bottom surface, about ⅓ cup. Place in the freezer for 10 minutes.  (See note regarding crust options)

Step 3

In a bowl or ziplock bag, toss apple slices with sugar and cinnamon.

Step 4

Arrange apple slices on top of the crust, so they are all laying flat.

Step 5

Using a hand mixer, beat cream cheese and sugar at medium speed until smooth.  Blend in yogurt, flour, and vanilla. Add egg and mix just until incorporated.  Do not over mix! (see note about food processor method)

Step 6

Pour the cheesecake mixture over the apples and smooth it out with the back of a spoon.

Step 7

Add 1 cup of water to the pressure cooker pot and place trivet inside.  Using a tinfoil sling, carefully lower the prepared pan onto the trivet.

Step 8

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 30 minutes.

Step 9

When cooking is complete, unplug the pressure cooker and use a 15-minute natural release and then release any remaining pressure.

Step 10

Remove cheesecake, set on a cooling rack.  Use the corner of a paper towel to soak up any moisture on top of the cheesecake.

Step 11

When cheesecake has cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Step 12

Note: I like to take the ring off the pan before I place it in the refrigerator because I feel like it prevents the crust from being too soft, but some people think this might allow the cheesecake to crack as it chills.  You decide!

Step 13

When the cheesecake is chilled and ready to serve, prepare the Cinnamon Whipped Cream by whipping the cream, powdered sugar, cinnamon, and vanilla until thick with either a high-speed blender or hand mixer.  Top cheesecake with the cream and smooth.

Step 14

Top with an extra drizzle of caramel and chopped pecans and serve!