Instant Pot Salted Caramel Apple Cheesecake recipe. Delicious easy recipe for dessert for tea and decorated with pecan nuts for crunch.
Instant Pot Caramel Apple Cheesecake
An Instant Pot Caramel Apple Cheesecake recipe idea to create. Cooked with apple cider vinegar as an ingredient and cream cheese, apples caramelized with squares caramel candy (such as Kraft Caramels). Biscuit base cheesecake dessert. topped with pecan nuts for an option. A Thanksgiving or Mothers day or Fathers day dessert idea cooked in an Instant Pot as cooking appliances recipes.
Why do we wrap a springform pan in foil before baking the cheesecake?
Wrapping the two-part springform pan in foil is insurance to keep water from getting in. Even if the cheesecake isn’t baked in water, the pans have been known to get warped or slightly bent, which can let them leak. Wrapping the pan is easier than cleaning the oven.
Why do you put a water bath in a cheesecake?
A water bath is a pan of heated water that surrounds the pan with your cheesecake. It acts as a buffer for heat so your custard bakes gently and evenly.
Do you let cheesecake cool before removing springform pan?
Your cheesecake will do its entire cooling process inside the springform pan. Don’t attempt to remove it from the pan until it’s been refrigerated overnight.
Ingredients
Some ingredients for the cheesecake in the attached recipe.
- biscuits, graham crackers, tennis biscuits or other.
- pretzils
- butter
- brown sugar
- apples
- cream cheese
- cream
- apple cider vinegar
- vanilla
- eggs
and other ingredients. Please view the recipe attached for the amounts and all of the ingredients needed.
How To Make
Using my favorite recipe base for any tart you make. This is the biscuit and butter base that is pressed into the pan and the filling poured over it. Super easy and tasty.
Once you have set the biscuit base in the pie dish, then chop up the apples and leave aside until they are ready to place in the cheesecake mix.
After mixing the cheese cake mix, according to the recipe then you would add the nuts and get ready to melt the caramel sweets. These are so delicious and be careful not to eat to many and leave some to melt for the topping.
Prepare the finished cheesecake according to the recipe and cover with foil to bake in the instant pot.
Once baked then you can add that melted caramel on top of the cheesecake and decorate with nuts or any other nuts you will love.
A cheesecake with melted caramel drizzled over this cheesecake.
Serve with your coffee or tea and add a slice on a serving plate and enjoy.
A slice of cheesecake that is looking so scrumptious.
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instant pot recipe
PrintInstant Pot Caramel Apple Cheesecake
Instant Pot Salted Caramel Apple Cheesecake recipe. Delicious easy recipe for dessert for tea and decorated with pecan nuts for crunch.
- Prep Time: 50 min
- Cook Time: 40 min
- Total Time: 90 min
- Yield: 10 1x
- Category: Desserts
- Method: Instant pot
Ingredients
Crust
1. ¾ c graham cracker crumbs
2. ¾ c finely crushed pretzels
3. 3 tbsp brown sugar
4. 4 oz melted unsalted butter
Apples
1. 2 kg apples, peeled and diced (I like Granny Smith or Honey Crisp
2. 6 tbsp granulated sugar
3. 1 tbsp cinnamon
Filling
1. 24 oz cream cheese (softened)
2. 4 tbsp brown sugar
3. 4 tsp apple cider or apple juice
4. ¾ c granulated sugar
5. 2 tsp vanilla extract
6. 2 tsp ground cinnamon
7. 3 large eggs
8. 1 c sour cream
Topping
1. 24 squares caramel candy (such as Kraft Caramels)
2. 1 tbsp flaked salt
3. 1 tsp water
4. 2 tbsp cream or half and half
5. 1 c chopped pecans or pecan halves (optional)
Instructions
Crust
- Lightly spray an 8-inch springform pan with baking spray
- Cut a circle of parchment paper the size of the bottom of the pan and place it in the pan
- Using a medium bowl, combine graham cracker crumbs and pretzel crumbs. Add in butter and sugar and mix with a fork until the consistency of wet sand.
- Add mixture to pan and press firmly into the bottom and about ¾u0022 up the sides of the pan.
- Place crust in freezer while preparing apples and filling.
Filling
- Mix peeled and diced apples with the sugar and cinnamon. Set aside.
- Using a stand or hand mixer, beat the cream cheese in medium bowl until fluffy. Make sure to scrape bowl to get all the cream cheese mixed.
- Add brown sugar and granulated sugar and mix for approx. 2 min.
- Add cider, vanilla and cinnamon and mix until thoroughly combined.
- Add in eggs, one at a time, mixing each on low until just combined
- Add in sour cream and mix on low until combined and batter is smooth.
- Gently fold in prepared apples.
- Pour filling into prepared pan and cover pan with foil, sealing edges.
- Add 1½ c. of water to bottom of Instant Pot.
- Place cheesecake pan on trivet or sling and lower into pot.
- Seal pot according to your instructions. Cook on high pressure for 35 min, allow to sit for 10 min, then manually release. Cheesecake should jiggle a bit in the middle. If too loose, cook for an additional 5 min. Place on wire rack, in pan to cool for at least two hours or until you notice the sides of pan pulling away from the cheesecake. Run a knife around pan edges and remove cheesecake from pan.
Caramel Topping
- Place caramels and water in pan and heat over low temperature on stove top, stirring constantly until smooth and melted. (Can do in microwave in short increments until melted if you like.) Allow to cool until thickened a bit. It should be a pouring consistency but not too liquid. If too thick, add a little of the cream to thin.
- Pour caramel over top of cheesecake and allow to drip down the sides. Sprinkle flaked salt across the top evenly. Place pecan halves or chopped pecans over top of caramel if you choose.
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