Creamy vanilla cheesecake made in the Instant Pot and topped with delicious apple pie filling and a crispy, crumbly cinnamon topping. Dessert perfection!
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).