Apple Crumble Cheesecake and More Pressure Cooker Treats You Gonna Love
This creamy apple crumble cheesecake combines a spiced oat crumble crust, tender cinnamon apples, and a rich pressure-cooked cheesecake layer for the ultimate dessert comfort bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ⅓ cups firm baking apples peeled, cored and chopped
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon
- 1 ¼ cups flour gluten-free or all-purpose
- 2 cups rolled oats
- 1 cup brown sugar
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter melted and cooled
- 24 ounces cream cheese room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cup sour cream room temperature
- 3 large eggs room temperature
- caramel sauce optional, for topping
Instructions
Instructions
- Preheat oven to 350°F and grease or line a 9” springform pan.
- Cook chopped apples with sugar and cinnamon in a saucepan over medium heat for 5–6 minutes until just soft.
- Mix flour, oats, brown sugar, cinnamon, baking powder, and salt in a bowl.
- Add melted butter and mix until crumbly.
- Press two-thirds of crumb mixture into pan to form crust. Bake 15 minutes. Cool for 15 minutes.
- In a bowl, beat cream cheese, brown sugar, and granulated sugar until smooth. Add vanilla, salt, sour cream, and eggs one at a time, mixing gently.
- Spoon cheesecake batter over cooled crust layer.
- Top with cooked apples (leaving juice behind), then sprinkle on remaining crumb mixture. Pat lightly.
- Bake for 40 minutes. Cool at room temperature for 2 hours, then refrigerate at least 8 hours before slicing. Serve with caramel sauce if desired.
Notes
For gluten-free version, ensure flour and oats are certified gluten-free. Cheesecake slices can be frozen up to 3 months with parchment between layers.