Pressure Cooker
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Pressure Cooker Cinnamon Apple Cheesecake is cooked in 30 minutes and topped with drunken gooey cinnamon spiced apples.
I’m sort of completely in love with the holiday season. You honestly wouldn’t think it if you came over to our house since I only have ONE fall decoration (that my mom bought for me), and just a small tote of Christmas decorations. So, if decorating your house is the marker for level of holiday cheer, I’ll definitely lose there. If you open my fridge however, you’ll understand! Currently there’s a turkey, cranberries half used from last week, cozy soups, mac and cheese, gravy prepped and ready in the freezer for next week, wild rice stuffing, and all the fixin’s for next Thursday’s dinner.
Costco got me yesterday with all of their special holiday food, so I just had to pick up a few items! Of course I got my turkey there, a big bag o’ pecans, some more better than bouillon chicken paste (to use in literally everything), and then some Christmas gifts. If Costco isn’t a one stop shop for you, you’re truly missing out…
I’ve been thinking about doing a Costco haul post – would anyone be interested? Or a 30 day costco shopping list and meal plan…. hmmmm. So many ideas, so little time.
OK! Back to reality here. Cheesecake. Creamy, light, fluffy, cinnamon apple cheesecake.
I love using half cream cheese and half yogurt in my PC cheesecake recipes because it lightens it up and isn’t so dense – always helpful during the holiday eating season.
This cheesecake, although marvelously decadent, is actually quite simple and requires just a few extra ingredients beyond a plain vanilla cheesecake. The apples can be subbed out with cranberries, pears, or any other festive fruit you’d want to add to the top. I hope you love it and add it to your holiday baking list!
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Pressure Cooker Cinnamon Apple Cheesecake
Description
Pressure Cooker Cinnamon Apple Cheesecake is cooked in 30 minutes and topped with drunken gooey cinnamon spiced apples.
Ingredients
Scale
CRUST
- 1 sleeve of graham crackers
- 2 tablespoons butter (affiliate), melted
CHEESECAKE
- 8 ounces cream cheese, softened
- 1 cup plain greek yogurt
- 1/2 cup white sugar
- 1 teaspoon cinnamon (affiliate)
- 1 teaspoon vanilla (affiliate)
- 2 eggs
- 1 tablespoon flour
DRUNKEN APPLES
- 2 apples, peeled and diced
- 3 tablespoons butter (affiliate)
- 2 tablepoons brown sugar (affiliate)
- 1/2 teaspoon cinnamon (affiliate)
- 1/4 cup rum
Instructions
- In a food processor, pulse graham crackers and melted butter until texture resembles sand.
- Prepare a 7 inch springform pan by spraying it with cooking spray, then patting graham cracker mixture into the bottom and slightly up the sides.
- Place in freezer to chill for 10 minutes.
- Meanwhile, with an electric mixer, beat together softened cream cheese, yogurt, sugar, cinnamon and vanilla until smooth and no lumps remain.
- Mix in eggs, one at a time until smooth.
- Slowly mix in flour just until combined, taking care not to over-mix.
- Remove crust from freezer and pour cheesecake filling into pan then cover top with foil.
- Lower trivet into pressure cooker then pour 1 cup of water into bottom of pot.
- Gently lower springform pan onto trivet, then lock lid and set to high pressure for 30 minutes.
- When time is up, let pressure naturally release then place cheesecake in the fridge to cool for at least 2 hours before topping.
- To prepare drunken apple topping, combine diced apples, butter, brown sugar, cinnamon, and rum in a small saucepan. Let simmer on medium heat for 15-20 minutes until apples are soft and liquid is starting to thicken.
- Let cool slightly then pour on top of cheesecake and serve.