Apple Crumble Cheesecake Made Easy in Your Pressure Cooker
This pressure cooker apple crumble cheesecake delivers homemade flavor in a fraction of the time—tender apples, creamy cheesecake, and a crunchy crumble topping all in one easy method.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 800 g Granny Smith apples peeled and sliced
- 1 tablespoon Lemon juice fresh
- 110 g Brown sugar
- 1 tablespoon Cinnamon
- 1 tablespoon Cornstarch
- 110 g Unsalted butter room temperature
- 150 g All-purpose flour for crumble
- 680 g Cream cheese full-fat, room temperature
- 3 Eggs lightly whisked, room temperature
Instructions
Instructions
- Grease and line a springform cake tin to prepare for baking.
- Mix apples with lemon juice, brown sugar, cinnamon, and cornstarch. Toss gently to coat.
- Cream together butter and sugars until light and fluffy. Mix in the flour and salt to make crumble.
- Press two-thirds of the crumble into the cake tin to form the crust.
- Spread apple filling over the crust, then sprinkle remaining crumble on top.
- Place the tin into a pressure cooker with trivet and water beneath. Lock lid and heat on high pressure.
- Cook for 45 minutes at high pressure, then allow slow release.
- Open lid when float valve drops. Let cheesecake cool completely in tin.
- Chill thoroughly before slicing and serving.
Notes
Serve chilled with additional apple cinnamon topping or caramel drizzle for extra indulgence.