Instant Pot Apple Crumble Cheesecake – Fall Flavor, Pressure Cooker Ease
Instant Pot Apple Crumble Cheesecake combines a classic fall dessert with rich and creamy cheesecake! Made with a buttery Graham cracker crust and vanilla cheesecake filling, this Instant Pot wonder is then topped with comforting apple pie filling and a homemade crumble!
Cheesecake and apple crumble? Oh yes, the pairing is out of this world. After making my own Instant Pot Apple Cheesecake, I knew this apple crumble version would be just as good!
The vanilla cheesecake base is topped with gooey apple pie filling and homemade crumble so that you get to experience the best of two classic desserts in one. Serve at Thanksgiving and other special occasions as a sure way to impress your family and friends.
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Why You'll Love My Instant Pot Apple Crumble Cheesecake
- You'll find that cooking cheesecake in an Instant Pot creates more consistent results than the oven.
- This apple crumble cheesecake is a beautiful dessert that's perfect for those special holidays and occasions, such as Thanksgiving.
- This cheesecake needs to be chilled in the fridge overnight which means that it's great as a make-ahead dessert.
- The simple addition of apple pie filling and crumble topping instantly turns this dessert into a seasonal treat!
Ingredients & Substitutions
- The Crust – The crust consists of crushed Graham cracker crumbs and melted unsalted butter.
- The Crumble – A combination of light brown sugar, granulated sugar, ground cinnamon, kosher salt, melted unsalted butter, flour, and apple pie filling.
- The Vanilla cheesecake filling – Softened cream cheese, granulated sugar, cornstarch, eggs, and pure vanilla bean extract.
Swaps
Gluten-free – Use gluten-free Graham cracker crumbs and gluten-free flour to make this cheesecake suitable to gluten sensitivities.
Apple pie filling – This apple crumble cheesecake can easily be changed to another fruity cheesecake by using blueberry pie filling, raspberry pie filling, lemon pie filling, or cherry pie filling.
Cheesecake Cooking Tips
- Freezing the crust while making the cheesecake filling helps the crust to hold together.
- If you are worried about bubbles forming in the cheesecake, run a fork or knife through the cheesecake filling once it has been poured into the springform pan.
- Once cooked and cooled on the countertop, don't skip chilling the cheesecake in the fridge for a minimum of 12 hours, but preferably overnight. This will help set the cheesecake before adding the apple pie filling and crumble.
More Creamy Instant Pot Cheesecake Recipes
- Instant Pot Apple Cheesecake
- Instant Pot Gingerbread Cheesecake
- Instant Pot Pumpkin Chocolate Chip Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot Bananas Foster Cheesecake
Instant Pot Apple Crumble Cheesecake
Ingredients
Crust
- 2 cups of crushed graham cracker crumbs
- ¼ cups of unsalted butter melted
Crumble Topping
- ½ cup of light brown sugar
- ¼ cup of sugar
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of kosher salt
- ½ cup of unsalted butter melted
- 1 ¼ cup of flour
- 1 – 21 oz can of Apple pie filling
Vanilla Cheesecake
- 2 – 8 oz cream cheese softened
- ½ cup of sugar
- 1 tablespoon of cornstarch
- 2 large eggs
- 2 teaspoons of pure vanilla bean extract
Instructions
- Crust
- Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with baking spray.
- Using a large bowl, mix the melted butter and the crushed graham cracker crumbs.
- Press the crust into the springform pan.
- Place into the freezer while you make the cheesecake mixture.
Crumble
- Combine all ingredients, except for the apple pie filling, in a medium bowl.
- Using your fingers, mix ingredients together until combined and crumble-like.
Cheesecake
- In a small bowl, whisk together the sugar and cornstarch until combined.
- In a large bowl, using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
- Beat in the eggs 1 at a time until combined.
- Beat in the vanilla bean extract.
- Pour cheesecake mixture into the crust.
Building and Baking the Cheesecake
- Pour the cheesecake mixture into the crust.
- Cover with foil.
- Place trivet into the pot of the Instant Pot.
- Pour 1 ½ C of water into the pot.
- Place the cheesecake onto the trivet and place the lid on the pot.
- Press manual/high pressure for 34 minutes.
- When the beeper goes off, allow for a natural release.
- Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely.
- Place into the fridge overnight.
- Once the cheesecake is fully cooled and set, top with apple pie filling and crumble.
- Cut and enjoy
Notes
FRIDGE
Store leftover Instant Pot Apple Crumble Cheesecake slices in an airtight container in the fridge, tightly wrapped with plastic wrap, for up to 5-7 days.FREEZER
You can also freeze individual slices of this cheesecake for up to 3 months. Wrap each slice tightly a few times with plastic wrap. Thaw the frozen slices of cheesecake in the fridge overnight.Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
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