Caramel Apple Crumble Cheesecake Pressure Cooker Recipe
This rich and creamy apple crumble cheesecake blends warm fall spices, buttery graham crust, tender spiced apples and a crunchy crumble topping — all made easier with a pressure cooker!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb Apples peeled, cored and sliced (from about 4 apples)
- 3 tablespoon Light brown sugar
- 1 teaspoon Ground cinnamon
- ⅛ teaspoon Ground nutmeg
- 1 ½ cups Graham cracker crumbs from about 24 squares
- 2 tablespoon Light brown sugar for crust
- ¼ teaspoon Ground cinnamon for crust
- 5 tablespoon Unsalted butter melted and cooled for crust
- ⅔ cup All-purpose flour
- ½ cup Quick oats
- ⅓ cup Light brown sugar for crumble
- ½ teaspoon Ground cinnamon for crumble
- ⅛ teaspoon Ground nutmeg for crumble
- ¼ teaspoon Salt
- ⅓ cup Unsalted butter melted for crumble
- 24 oz Cream cheese softened
- ¾ cup Light brown sugar for filling
- ½ teaspoon Ground cinnamon for filling
- 3 Large eggs at room temperature
- ⅓ cup Full fat sour cream
- 1 teaspoon Pure vanilla extract
- 1 tablespoon All-purpose flour for filling
Instructions
Instructions
- Grease a 9-inch springform pan and preheat your oven to 350°F.
- Toss sliced apples with brown sugar, cinnamon, and nutmeg. Cook for 6-7 minutes over medium heat until soft. Let cool.
- Mix graham cracker crumbs, brown sugar, cinnamon and melted butter. Press into pan for crust and bake for 8 minutes. Let cool.
- Make crumble topping: combine flour, oats, brown sugar, cinnamon, salt, and melted butter. Mix until crumbly and set aside.
- Beat cream cheese until smooth. Add brown sugar, cinnamon, then mix in eggs one at a time, followed by sour cream, vanilla, and flour.
- Pour two-thirds of the cheesecake filling into crust. Add half the apple mixture on top. Add remaining filling, then apples and top with crumble.
- Bake at 325°F for 45 minutes. Let sit in oven for 10 more minutes after baking.
- Cool on wire rack. After 10 minutes, loosen edges, remove pan sides and let cool completely.
- Transfer to fridge and chill for at least 4 hours before serving.
- Before serving, drizzle with salted caramel sauce.
- Use serrated knife to cut through crumble topping before slicing entire cheesecake.
Notes
Wrap leftover cheesecake tightly with plastic wrap and store in refrigerator for up to 4 days. For longer storage, freeze individual portions.