Ingredients

The following ingredients have 8 Servings
  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 8 oz packages cream cheese (softened)
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • 3 tablespoons all-purpose flour
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 apples (sliced or chopped)
  • ¼ cup caramel sauce

Instruction

  • Grease the sides and bottoms of a 7-inch springform pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
  • In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.
  • Mix the cream cheese and granulated sugar together until nice and smooth. Add eggs one at a time, mixing well after adding each one.
  • Add the flour, sour cream, and vanilla extra. Mix well.
  • Pour filling into pan. Tap sides of pan or run a knife through the filling to remove air bubbles.
  • Cover the pan with foil.
  • Add 1 1/2 cups of water to bottom of Instant Pot liner. Place springform pan on a silicone sling or one fashioned from foil and lower into pot.
  • Secure lid and set vent to sealing. Cook on high pressure for 30 minutes. When time ends, let pressure release naturally.
  • Once pressure has fully released, carefully remove the pan from the pot. Remove the foil and use a paper towel to absorb any excess condensation.
  • Let cheesecake cool on a wire rack for one hour then cover with plastic wrap and place in refrigerator overnight (at least 12 hours).
  • Remove cheesecake from pan. Set on serving plate and top with caramel and apples.