Pressure Cooker Apple Crisp Cheesecake

Pressure Cooker Apple Crisp Cheesecake


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This apple crisp cheesecake will be a delicious fruity dessert. With the warm rich flavors, you will be wanting seconds.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

3-5 servings


  • Crust:
  • 1 C. graham cracker crumbs
  • 3 Tbs. sugar
  • 1/2 tsp. cinnamon
  • 3 Tbs. margarine, melted
  • Filling:
  • 2-8 oz. pkgs. cream cheese, softened
  • 1/2 C. sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 C. apples, diced
  • 1/3 C. sugar
  • 1/2 tsp. cinnamon

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Place 2 C. of water in the pressure cooker and place a rack at the bottom so no water gets into the pan. Combine crumbs, sugar cinnamon and margarine; press onto bottom of a 7-inch springform pan.  In a mixing bowl combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each egg. Blend in vanilla. Pour over crust. Toss apples with combined sugar and cinnamon. Spoon over cream cheese. Place the springform pan in the bottom of the pressure cooker on top of the rack.  Lock the lid of the pressure cooker and cook on high heat for 1-3 minutes.  Then lower the heat to maintain the pressure cooker or about 15 minutes.  After 15 minutes turn the heat off and let it sit for about 10 minutes.  Carefully of the steam when unlocking the lid.  Let sit and cool. Lastly, chill overnight and enjoy the next day. 

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