Recreate the perfect crumbly and creamy cheesecake in your very own Instant Pot! Give this easy Instant Pot apple crumble cheesecake a try!
If you’ve been experimenting with using your instant pot, you know how you can whip up even the most complicated and time-consuming recipes with the greatest of ease.
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You can also create those dreamy and fluffy cheesecakes in it! It’s easier than you’d think.
Craving for some apple crumble? How about combining it with some creamy cheesecake and trying out this elegant instant pot apple crumble cheesecake recipe?
It takes just a little more prep time, but you’ll end up with a sophisticated dessert you’ll love every bit(e) of!
Why Make This Apple Crumble Cheesecake...
- Easy steps
- Pressure cooker handles all the hard part
- Loaded with warm apple spice flavor
- The crumble on top hides any imperfections of the cheesecake
- Delicious for serving a crowd
Ingredients You Need
- Graham Cracker Crumbs
- Cream Cheese
- Brown sugar
- Apple Pie Filling
Instant Pot Cheesecake Supplies
- 6-inch by 3-inch Push Pan or 7-inch by 3-inch Push Pan- I recently started using a high push pan instead of a spring-form pan. In my opinion, the cheesecake looks amazing this way.
- Silicone Sling- This is an essential unless you want to make a sling out of foil every time you make a cheesecake or use a pan in the Instant Pot that needs to be lifted out.
- Large Decorating Tips- I used a decorating tip and reusable icing bag to pipe frosting onto the top of the cake. It gives the cake a prettier, more professional style.
- Reusable Decorating Bag- Do yourself a favor and invest in a nice reusable bag for decorating cakes and cupcakes. It works so much better than the disposable bags and is better for the environment. Even better, they are pretty inexpensive.
- Parchment Rounds- Pre-cut parchment rounds (and squares) are available in a variety of sizes depending on your needs. This can be a huge time-saver so you don't have to measure and cut a circle out.
You can also use a springform pan, which allows you to basically release the sides from the cake. This means you don’t have to flip the pan to remove the cake- perfect for delicate cakes like this cheesecake.
When buying a pan, make sure it is of the non stick variety, and preferably one that also has an easy removable bottom.
How to Make
Work on your graham cracker crust, and prep the pan and press the crust into the pan. Place in freezer while you work on the filling.
Now work on the cheesecake filling, by mixing it up until it is nice and creamy. Pour into the pan, and cook in the pressure cooker as you are directed.
Allow the cheesecake to set up, then top with apple pie filling and the homemade crumble.
Slice and serve a delicious Instant Pot apple cheesecake.
- Make sure to use softened cream cheese. Otherwise, you will not get a creamy cheesecake like you want.
- Allow the cheesecake to set up fully before you try to slice and serve. The cheesecake will fall apart a bit if you slice it warm.
- Make sure that you cover the cheesecake with aluminum foil when you pressure cook it or the water will build up from condensation and water down the cheesecake.
- Cheesecake is done when it is set up. There were be a slight jiggle like the size of a quarter in the center of the pan. That is normal for that to happen. As it cools it will set up more.
If you’re making cheesecake in your instant pot for the first time, you might be confused about which pan you should be using.
It is always best to stick to using a good quality pan whenever you’re making cheesecake. I love using my Fat Daddio's 6x3 push inch pan.
If you like to stick to homemade foods with fresh ingredients, you could definitely swap that store-bought apple pie filling for homemade apple pie filling. It all depends on your personal preference and choice.
The reason I used a canned variety for this one is that it is super convenient and really minimizes your cooking time and effort.
You don’t always have to do that though, but if you’re really short of time and are looking for a way to whip up your homemade dessert super quick, it could be a great option.
Sometimes overmixing once you add eggs into the batter can add extra air. Then as it cooks the air bubbles rise and cause cracks. The other reason you get cracks, is over cooking the cheesecake. But even if your cheesecake cracks, it will still taste delicious. The topping hides it all.
If you do not want to use up all the cheesecake before it goes bad, freeze it. Just pre-slice and store in the freezer in the proper container for 3-4 months. Thaw in the fridge overnight or on the counter for an hour.
Cheesecake will spoil if left out on the counter at room temperature. Make sure to store in an airtight container to prevent the cheesecake from taking on other flavors from ingredients in the fridge.
Can I Make a Blueberry Crumble Cheesecake Instead?
Don’t have apple pie filling? Or maybe you’re not a fan of the taste of apples and are looking to explore and experiment with other flavors.
Whatever it is, you can actually do that. Just follow the rest of the recipe the same way, and replace the filling with a blueberry based filling- or the other fruit of your choice.
Strawberries taste wonderful when teamed up with the texture of cream cheese, so if you’ve managed to get your hands on some, you could give that a try too.
And of course, if you’re making this during the summer and have some mangoes waiting to be put to use, you could also try recreating a mango crumble cheesecake.
More Cheesecake Recipes to Try
- Instant Pot Orange Creamsicle Cheesecake Recipe
- Instant Pot Sweet Potatoes Cheesecake Recipe
- Instant Pot Twix Cheesecake
- Instant Pot Apple Cheesecake with Apple Cinnamon Topping
- Instant Pot Pecan Cheesecake