Instant Post Apple Cinnamon Cheesecake (Healthy Version)
Smooth and decadent cheesecake filling is topped with warm an inviting cinnamon apple mixture that celebrates all the flavors of fall weather. No refined sugar added makes this a healthier version of an All-American favorite dessert.
Equipment
- 1 Instant Pot
- 1 7” springform pan (for 6-quart Instant Pot ®)
Ingredients
Cheesecake Crust
- 1 c Almond Flour
- 1 t Pure Vanilla Extract
- 3 T Powdered Monk fruit sweetener
- 3 T butter unsalted, melted
Batter Ingredients
- 2 8 oz cream cheese room temperature
- 1 t real vanilla extract
- ¼ c powdered monk fruit sweetener
- 1 t ground cinnamon
- 2 lg eggs room temperature
- ¼ c heavy cream room temperature
- 1¼ c water
Apple Cinnamon Topping
- 2 T unsalted butter
- 1 lg McIntosh Apple cored and cut into equal sized wedges
- 1 t allspice
- 3 T maple syrup
- ½ c water
- pinch salt
- ¼ c pecans chopped
Instructions
Crust Instructions
- Coat the inside of the springform pan with the non-stick cooking spray and set aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined.
- Press the fine crumbs into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.
Batter Instructions
- To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: Cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air into the batter).
- Cheesecake Baking Instructions
- Remove the springform pan from the freezer and pour the cream cheese mixture on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
- Create a water bath by pouring the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet and pan into the Instant Pot® with the handles positioned upwards for easy removal.
- Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
Finishing Up Cheesecake
- When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam.
- Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders out of the warm water.
- Set on the counter to cool the entire thing for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
Prepare the Topping
- Before serving, prepare the topping by selecting the “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.
- Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture. Sauté until the apples are crisp tender, but not mushy, and the sauce has thickened, approximately 4-5 minutes. Turn the unit off and transfer the apple mixture into a bowl to cool slightly.
- Remove the cheesecake from the refrigerator and carefully release the springform pan. Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle the chopped pecans on top and serve immediately. Enjoy!
Notes
Tip: Batter ingredients must be room temperate or this recipe will not work. Allow 2 hours or more for the ingredients to come to room temperature.
Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.
Tip: Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal with strong flavors that can affect more delicate recipes like this one.
Nutrition
Calories: 180kcalCarbohydrates: 9gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 18mgSodium: 13mgPotassium: 51mgFiber: 2gSugar: 6gVitamin A: 215IUVitamin C: 0.2mgCalcium: 58mgIron: 1mg
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