1) I will NEVER make a non-goat cheese cheesecake again.

2) I will NEVER make a cheesecake NOT in an Instant Pot.

This recipe is pie meets cheesecake and it works perfectly.

And it's gluten free, with a cashew pistachio crust!

Ingredients:

500 g goat cheese, natural
4 eggs
2 tsp vanilla
1 tsp cinnamon
1/4 greek yogurt
4 T butter melted
1/3 c cashews
1/4 c pistachios, deshelled
2 T brown sugar
1/2 t cinnamon
4 Apples, peeled and sliced
1/3 c butter
1/3 c brown sugar
1 t cinnamon

Start by processing the nuts together with the 2 T brown sugar and 1/2 t cinnamon and melted butter.

I lined my pan with parchment paper, one I bought that fits in my instant pot.

I made some walls out of the paper so I could get a taller cheesecake and filled the mold with the crust mixture.

I have to rest my pan on a ramekin so that way it fits in the pot. The things we do for cheesecake.

Combine the cheese, yogurt, eggs, cinnamon, vanilla together until creamy. Pour over the crust.

I filled it when the pan was in the instant pot so none spilled. Cook for 28 minutes on manual settings, high pressure. Instant release of the pressure, open the lid and remove it. Allow it to cool and chill it overnight.

I then fried the apples in the butter on medium heat until soft. Add the sugar and cinnamon and combine. Allow to cool then top the cheesecake with the apples and serve whenever! Eat within 3-5 days of making it because it's a cooked egg dish!