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