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Apple Pie Cheesecake

Apple Pie Cheesecake is a graham cracker crust filled with a creamy cheesecake layer, covered with apple pie filling and a crumble topping.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 34 minutes
Servings: 8 Slices
Calories: 736kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

Crust Ingredients

  • 2 cups graham crackers crushed
  • ¼ cup unsalted butter melted

Crumble Topping Ingredients

  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup unsalted butter melted
  • 1 ¼ cup all purpose flour
  • 21 oz apple pie filling

Vanilla Cheesecake Ingredients

  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 2 large eggs
  • 2 tsp vanilla extract

Instructions

Crust Directions

  • Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray
  • Using a large bowl mix the melted butter and the crushed graham crackers
  • Press the crust into the springform pan
  • Place into the freezer while you make the cheesecake mixture

Crumble Topping Directions

  • Combine all ingredients into a medium bowl
  • Using your fingers, mix ingredients together until combined and crumble like

Vanilla Cheesecake Directions

  • In a small bowl, whisk together the sugar and cornstarch until combined
  • In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth
  • Beat in the eggs 1 at a time until combined
  • Beat in the vanilla bean extract
  • Pour cheesecake mixture into the crust
  • Cover with foil
  • Place trivet into the pot of the instant pot
  • Pour 1 ½ C of water into the pot
  • Place the cheesecake onto the trivet and place the lid on the pot
  • Press manual/high pressure for 34 minutes
  • When the timer goes off, allow for a natural release
  • Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
  • Place into the fridge overnight
  • Once the cheesecake is fully cooled and set, top with apple pie filling and crumble
  • Cut and enjoy!

Notes

Be sure to tightly cover your springform pan before you place it into the instant pot.  You do not want moisture getting into your cheesecake. 
 
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Nutrition

Serving: 1Slice | Calories: 736kcal | Carbohydrates: 87g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 149mg | Sodium: 461mg | Potassium: 206mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg