Instant Pot Caramel Apple Cheesecake

Grease the sides and bottoms of a 7-inch springform pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.

In a food processor, combine graham cracker crumbs, sugar and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.

Mix the cream cheese and granulated sugar together until nice and smooth. Add eggs one at a time, mixing well after adding each one.

Add the flour, sour cream, and vanilla extra. Mix well.

Pour filling into pan. Tap sides of pan or run a knife through the filling to remove air bubbles.

Cover the pan with foil.

Add 1 ½ cups of water to bottom of Instant Pot liner. Place springform pan on a silicone sling or one fashioned from foil and lower into pot.

Secure lid and set vent to sealing. Cook on high pressure for 30 minutes. When time ends, let pressure release naturally.

Once pressure has fully released, carefully remove the pan from the pot. Remove the foil and use a paper towel to absorb any excess condensation.

Let cheesecake cool on a wire rack for one hour then cover with plastic wrap and place in refrigerator overnight (at least 12 hours).

Remove cheesecake from pan. Set on serving plate and top with caramel and apples.