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a slice of caramel apple cheesecake with pecans.

Instant Pot Salted Caramel Apple Cheesecake

Get impressive with your dessert recipes and whip up this decadent instant pot salted caramel apple cheesecake. It consists of a traditional crust with added pretzel pieces and filled with a rich and creamy apple flavored center. Top it off with a thick caramel sauce for an unforgettable dessert.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 10


  • Instant Pot



  • 3/4 cup graham cracker crumbs crushed
  • 3/4 cup crushed pretzels
  • 3 tbsp brown sugar
  • 4 ounces unsalted butter melted


  • 2 apples peeled and diced
  • 6 tbsp granulated sugar
  • 1 tbsp ground cinnamon


  • 24 ounces cream cheese softened
  • 4 tbsp brown sugar
  • 4 tsp apple juice
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 3 eggs room temperature
  • 1 cup sour cream


  • 24 squares caramel candies
  • 1 tbsp flaked salt
  • 1 tsp water
  • 2 tbsp heavy cream
  • 1 cup pecans chopped


  • Lightly spray an 8-inch springform pan with baking spray Cut a circle of parchment paper the size of the bottom of the pan and place it in the pan. Using a medium bowl, combine graham cracker crumbs and pretzel crumbs. Add in butter and sugar and mix with a fork until the consistency of wet sand. Add mixture to pan and press firmly into the bottom and about ¾" up the sides of the pan. Place crust in the freezer while preparing apples and filling.
  • Mix peeled and diced apples with sugar and cinnamon. Set aside. Using a stand or hand mixer, beat the cream cheese in a medium bowl until fluffy.  Make sure to scrape the bowl to get all the cream cheese mixture. Add brown sugar and granulated sugar and mix for approximately 2 min.
  • Add apple juice, vanilla, and cinnamon and mix until thoroughly combined. Add in eggs, one at a time, mixing each on low until just combined. Add in sour cream and mix on low until combined and batter is smooth. Gently fold in prepared apples.
  • Pour filling into prepared pan and cover the pan with foil, sealing edges. Add 1½ c. of water to the bottom of Instant Pot. Place the cheesecake pan on trivet or sling and lower into pot. Seal pot according to your instructions. Cook on high pressure for 35 min, allow to sit for 10 min, then manually release. 
  • The Cheesecake should jiggle a bit in the middle. If too loose, cook for an additional 5 min. Place on a wire rack, in a pan to cool for at least two hours or until you notice the sides of the pan pulling away from the cheesecake. Run a knife around pan edges and remove cheesecake from pan.
  • Place caramels and water in pan and heat over low temperature on stovetop, stirring constantly until smooth and melted. (Can do in the microwave in short increments until melted if you like.) Allow to cool until thickened a bit. It should be a pouring consistency but not too liquid. If too thick, add a little of the cream to thin.
  • Pour caramel over the top of the cheesecake and allow to drip down the sides. Sprinkle flaked salt across the top evenly. Place pecan halves or chopped pecans over top of caramel if you choose.
Keyword how to make apple cheesecake in the instant pot, Instant Pot Cheesecake, Salted Caramel Apple Cheesecake