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.