Serves: 8 | Prep: 20-30 min | Cook: 20 min | Ready: 5 1/2 hr
8-10 Graham Crackers
4 T. butter, melted
1 8 oz. pkg of cream cheese, softened
1 8 oz. pkg low fat cream cheese, softened
1/2 c. sugar
1 t. vanilla extract
Apple Caramel Topping
10 oz. caramel apple pie filling, Lucky Leaf
Hershey’s Caramel topping, to taste
Spray Instant Pot Springform pan with non-stick spray.
In a food processor, crumble crackers on pulse until they become small crumbs. Slowly pour in melted butter and pulse until incorporated with crackers.
Pour crust mixture in pan and press into bottom and sides at least 1 inch up. Set aside. Wash and dry processor bowl.
Cream, cream cheese in processor until smooth. Add sugar and vanilla while processor is running, about 2 minutes. Scrape down sides, then process for an additional 1 1/2 minutes and scrape down sides again. Add 1 egg and process on low until incorporated. Add second egg and process on low until incorporated. Do not overprocess.
Pour a layer of caramel apple pie filling over crust, about 5 oz. then add in cheesecake mixture.
Add 2 c. water to Instant Pot then lower wire rack with cheesecake sitting on top of rack. Set Instant Pot to pressure cook on high for 20 minutes. After 20 minutes use the natural release option for 40 minutes.
Remove cheesecake and absorb liquid on top by gently placing a paper towel on top until moisture is absorbed. Run a sharp knife all around sides, then remove springform sides. Place in refrigerator uncovered for 4 hours to set up.
Remove from refrigerator and drizzle with caramel sauce. *Optional, add remaining canned apples on top. Serve.