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Instant Pot Apple Crumble Cheesecake

This Instant Pot Apple Crumble Cheesecake is the ultimate dessert combination: classic creamy vanilla cheesecake topped with apple pie filling and an easy crumble mixture. The taste of Fall and decadence in every bite! I'll show you how to make cheesecake in the Instant Pot and whip up the rest of the dessert while the cheesecake is "baking."

You're definitely going to want to make this cheesecake and save the recipe for later!

Close up of cheesecake with apple crumble topping that was made in the Instant Pot.

Instant Pot cheesecake

If you have not tried making a cheesecake in the Instant Pot, you're missing out. It comes out perfect every time and is so easy! No heating up the oven or the whole house, no taking up precious oven space. Instant Pot cheesecakes are also amazing for busy holidays like Thanksgiving or Christmas because they need to be made a day in advance, so you don't have to cook EVERYTHING on one day. 

(Psst: If you haven't checked out my Instant Pot Crème Brulee Cheesecake yet, I highly recommend you try it!!)

Apple crumble topping

I LOVE the combination of apple pie and creamy cheesecake, it's so good together. I also love that I can hide any imperfections in the top of the cheesecake with apple pie topping, making it look like an extravagant dessert instead of a cheesecake that cracked. This takes all the stress off of making the perfect cheesecake.

Ready to make it??

Instant Pot Cheesecake with Apple Pie Crumble topping.

Related recipe: Kiwi-Topped Cheesecake

Ingredients

For the crust:

For the vanilla cheesecake:

  • 2 (8-oz bars) cream cheese, softened at room temperature
  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 2 teaspoons vanilla bean extract (or try using a teaspoon of vanilla bean powder for those gorgeous vanilla specks!) 

For the apple crumble topping:

  • ½ cup light brown sugar
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 1 ¼ cup all-purpose flour
  • 1 (21-oz) can apple pie filling

For serving:

  • Whipped cream
  • Caramel sauce

You'll also need:

Related recipe: Apple Raspberry Crisp

Instructions

Step 1: Make the crust: 

Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray. Melt the butter in a large microwave-safe bowl and stir in the crushed graham crackers until fully combined.

Graham cracker crumbs mixed with melted butter.

Press the mixture into the springform pan to form a crust. It's OK if some of it goes on the edges. Place into the freezer to cool while you make the cheesecake mixture.

Graham cracker crust pressed into a springform pan.

And yes, it's OK if you forget about it for a while! It will bake from frozen if you totally forgot about it.

Related recipe: No-Bake Key Lime Pie Cheesecake Dip

Step 2Make the cheesecake batter: 

In a large bowl, whisk together the sugar and cornstarch until combined. Add the cream cheese and use a hand mixer to mix until combined and smooth. Beat in the eggs 1 at a time, mixin until fully combined. Beat in the vanilla bean extract (or mix in the vanilla bean powder).

Pour the cheesecake mixture into the prepared crust. 

Vanilla cheesecake batter poured into a springform pan.

Step 3Cook the cheesecake in the Instant Pot: 

Cover the springform pan with foil. Place the trivet into the inner pot of the Instant Pot. Add 1 ½ cups of water.

Place the cheesecake onto the trivet and place the lid on the pot. Cook on the manual setting at high pressure for 34 minutes. 

When the time is up, allow it to naturally release pressure. Remove the lid and allow the cheesecake to cool. 

Once the cheesecake has cooled, remove from the pot and place on the counter to cool to room temperature. Place into the fridge overnight to set. 

Related recipe: Butterscotch Blondies with Eggnog Cheesecake Topping

Step 4Prepare the apple crumble topping:

Combine all the ingredients (aside from the apple pie filling) in a medium bowl and mix until a crumbly texture. Once the cheesecake cools, top it with apple pie filling, and then sprinkle the cinnamon crumble all over. 

Step 5Serve and enjoy! Slice the cheesecake and serve with whipped cream or caramel sauce (or both, no one is judging. If they're judging, they don't deserve this amazing apple crisp cheesecake).

Related recipe: Eggnog Crème Brulee (3 ingredient dessert!)

Looking for more festive desserts?

If you enjoyed this Instant Pot Apple Crumbly Cheesecake recipe, please let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Close up of cheesecake with apple crumble topping that was made in the Instant Pot.
Print Recipe
5 from 2 votes

Instant Pot Apple Crumble Cheesecake

Creamy vanilla cheesecake made in the Instant Pot and topped with delicious apple pie filling and a crispy, crumbly cinnamon topping. Dessert perfection!
Prep Time25 mins
Cook Time34 mins
Setting time8 hrs
Total Time9 hrs
Course: Dessert
Cuisine: American
Servings: 9
Author: Kate

Ingredients

For the crust:
For the vanilla cheesecake:
  • 16 oz cream cheese (2 8-oz bar), softened at room temperature
  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 2 teaspoons vanilla bean extract (or a teaspoon of vanilla bean powder)
For the apple crumble topping:
  • ½ cup light brown sugar
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter melted
  • 1 ¼ cup all-purpose flour
  • 21 oz canned apple pie filling
For serving:
  • whipped cream
  • caramel sauce

Special equipment

  • 6-inch springform pan
  • Baking spray
  • Foil
  • Hand mixer
  • Mixing bowls, measuring cups, measuring spoons (the usual baking equipment)

Instructions

Make the crust:
  • Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray. Melt the butter in a large microwave-safe bowl and stir in the crushed graham crackers until fully combined.
  • Press the mixture into the springform pan to form a crust. It's OK if some of it goes on the edges. Place into the freezer to cool while you make the cheesecake mixture.
Make the cheesecake batter:
  • In a large bowl, whisk together the sugar and cornstarch until combined. Add the cream cheese and use a hand mixer to mix until combined and smooth. Beat in the eggs one at a time. Beat in the vanilla bean extract (or mix in the vanilla bean powder).
  • Pour the cheesecake batter into the prepared crust.
Cook the cheesecake in the Instant Pot:
  • Cover the springform pan with foil. Place the trivet into the inner pot of the Instant Pot. Add 1 ½ cups of water.
  • Place the cheesecake onto the trivet and place the lid on the pot. Cook on the manual setting at high pressure for 34 minutes.
  • When the time is up, allow it to naturally release pressure. Remove the lid and allow the cheesecake to cool. Place the cheesecake in the fridge overnight to set.
Prepare the apple crumble topping and serve:
  • Combine all the ingredients (aside from the apple pie filling) in a medium bowl and mix until a crumbly texture. Once the cheesecake cools, top it with apple pie filling, and then sprinkle the cinnamon crumble all over.
  • Serve and enjoy! Slice the cheesecake and serve with whipped cream or caramel sauce (or both, no one is judging. If they're judging, they don't deserve this amazing apple crisp cheesecake).

Nutrition

Calories: 676kcal (34%) | Carbohydrates: 82g (27%) | Protein: 8g (16%) | Fat: 36g (55%) | Saturated Fat: 20g (100%) | Trans Fat: 1g | Cholesterol: 96mg (32%) | Sodium: 389mg (16%) | Potassium: 126mg (4%) | Fiber: 1g (4%) | Sugar: 52g (58%) | Vitamin A: 1150IU (23%) | Vitamin C: 1mg (1%) | Calcium: 69mg (7%) | Iron: 2mg (11%)

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