Make sure you have a specific sealing ring for your Instant Pot lid for sweet and savory dishes. Do not use the savory lid to make sweet things as the flavors might infused into the dish.
Preparation for this dish is 5 minutes on sauté and 30 minutes to cook (plus time to come to pressure). Use natural release (NR) of 10 minutes. Chill for at least 4 hours or overnight so the cake can set. Serves: 4-6
Tip: It is important that all ingredients be at room temperature. Otherwise the batter may not work out properly. It can take 2-3 hours for the ingredients to come to room temperature.
Tip #2: Read this recipe through in it’s entirety before making, in order to make sure you understand timing elements, i.e., the crust needs to be put in the freezer for one hour to set.
Tip #3: Scrape mixing bowl sides with a spatula before each ingredient addition. This makes sure that all ingredients are well blended into the batter.
Apple Cinnamon Cheesecake in an Instant Pot
Ingredients
- Crust:
1 cup almond flour
1 teaspoon vanilla extract
3 tablespoons Lakanto (mont fruit sweetener) or Swerve (erythritol)
3 tablespoons unsalted grass-fed butter, melted
- Batter:
2 8-oz. blocks organic cream cheese
1 teaspoon real *vanilla extract (see recipe link below)
¼ cup Lakanto or Swerve
1 teaspoon ground cinnamon
2 large eggs, free range, preferred
¼ cup heavy cream
1¼ cup water
- Topping:
2 tablespoons unsalted grass-fed butter
1 large apple, cored and cut into wedges
1 teaspoon ground *cinnamon (see link below)
½ teaspoon allspice
3 tablespoons maple syrup
½ cup water
Pinch sea salt
¼ cup pecans, chopped
Instructions
- Lightly grease the inside of the springform pan and set aside.
- Combine crust ingredients together in a medium sized bowl. Stir until well combined. Press crust mixture into the bottom of the greased springform pan and spread to uniformly cover the bottom of the pan. Place in the freezer for at least one hour.
- Beat ingredients one at a time in a large mixing bowl. Beat each ingredient for 10-12 seconds before adding next ingredient. Add ingredients in this order: Cream cheese, vanilla extract, sweetener, heavy cream, and the eggs, one at a time. (To avoid adding too much air into the batter do not overwork it).
- Remove crust from the freezer and pour the batter on top. Gently tap the springform pan several times on the counter. This will release air bubbles from the batter.
- Place trivet stand in the Instant Pot and add water. Place springform pan onto trivet. For easy removal make sure handles are pointed upwards.
- Place and lock lid. Select “Manual” and set to “High.” Adjust cook time to 30 minutes.
- After cooking time is complete do a natural release for 10 minutes and then quick release to get rid of the remaining steam. Carefully remove the lid and lift the cheesecake out of the instant pot by the handles. Use a potholder as this will be hot.
- Set cheesecake on a wire rack on the counter and cool for 10-15 minutes. Then move to the refrigerator and chill 4 hours or overnight.
- Topping is made slightly ahead of when you are ready to serve the cheesecake.
- Set Instant Pot to “Sauté” on a medium setting. Add the butter stirring to cover the bottom of the pot while it melts.
- Add apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the Instant Pot. Stir until apples are thoroughly coated, sautéing until they are tender but not soggy. The sauce should also be slightly thickened. This will take about 4-5 minutes. Turn off the Instant pot and move the apple mixture to a bowl to cool slightly.
- When ready to serve, take the cheesecake out of the refrigerator and carefully remove it from the springform pan. Arrange apple wedges on top and drizzle the sauce over the apples. Sprinkle with the pecans and serve. Enjoy!