Pressure Cooker Caramel Apple Cheesecake Pie That'll Blow Your Mind
This decadent cheesecake pie combines a crispy graham crust, velvety cream cheese filling, warm cinnamon apples, and salted caramel—all pressure cooked to perfection for the ultimate dessert experience.
Equipment
- 1 Mixing bowl Large
- 1 Stand mixer or hand mixer
- 1 9-inch pie dish
Ingredients
Main Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoon butter melted
- ½ cup rolled oats old-fashioned
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon butter cold, cubed
- 2 cups apples peeled and thinly sliced
- 2 tablespoon brown sugar
- 1 tablespoon lemon juice
- 2 packages (8 oz each) cream cheese softened
- ½ cup granulated sugar
- 1 egg large
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup salted caramel sauce plus more for drizzling
- 1 9-inch pie dish
Instructions
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter together until combined. Press into a 9-inch pie dish and bake for 8 minutes. Let cool.
- In a bowl, stir oats, flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles crumbs. Set aside.
- Toss apple slices with brown sugar and a drizzle of lemon juice. Set aside.
- Beat softened cream cheese and sugar together until smooth. Add egg and vanilla and beat just until combined.
- Spread cream cheese filling evenly over the cooled crust. Add apple mixture on top.
- Scatter crumble topping evenly across apples.
- Bake at 350°F for 40–45 minutes, until mostly set and golden. Cool completely, then refrigerate for at least 3 hours or overnight.
- Before serving, drizzle with salted caramel sauce and slice.
Notes
Wrap leftovers tightly and refrigerate up to 4 days. For longer storage, freeze individual slices wrapped in foil for up to 3 months. Thaw in the fridge before serving.