If you’ve been dreaming of a dessert that perfectly blends nostalgic flavors with a modern twist, the Instant Pot Orange Creamsicle Cheesecake Recipe is your new go-to indulgence. Imagine the creamy tang of cheesecake infused with bright orange notes and a playful swirl of color, all made effortlessly in the Instant Pot to lock in moisture and tenderness. This cheesecake captures the essence of the beloved creamsicle popsicle but in a luscious, sliceable form that’s creamy, zesty, and just the right balance of sweet. Whether it’s a special occasion or a cozy night in, this recipe brings sunshine and smiles to the table with every bite.
Ingredients You’ll Need
Getting ready to make this dreamy Instant Pot Orange Creamsicle Cheesecake Recipe is easy because the ingredient list is straightforward but thoughtfully chosen to ensure every element shines through. Each ingredient is essential, contributing to the harmony of texture, tang, and that radiant orange flavor that makes this cheesecake truly unforgettable.
- 3/4 cup graham cracker crumbs: Provides a buttery, crunchy base to contrast the creamy filling perfectly.
- 2 tablespoons melted butter: Helps bind the crust and adds richness to the foundation of the cheesecake.
- 1 tablespoon sugar: Balances the crust’s flavor with a touch of sweetness.
- 1 pound cream cheese (softened): The star of the cheesecake, delivering that smooth and tangy creaminess we all love.
- 2/3 cup sugar: Sweetens the cheesecake filling just enough without overpowering the orange flavor.
- 2 large eggs: Provide structure, helping the cheesecake set up beautifully in the Instant Pot.
- 1/2 teaspoon orange extract: Packs in the authentic orange creamsicle flavor that defines this treat.
- 1/4 cup sour cream: Adds a subtle tang and velvety texture, elevating the cheesecake’s smoothness.
- 2-3 drops orange food coloring: Swirled into the batter for a fun, vibrant appearance reminiscent of classic creamsicles.
- Whipped cream and mandarin oranges for garnish: These fresh toppings round out the flavor and add a beautiful, inviting finish.
How to Make Instant Pot Orange Creamsicle Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs with the sugar and melted butter. This simple combination forms the foundation of your cheesecake, giving it that irresistible crunch and buttery flavor. Press this mixture firmly into the bottom of a 7-inch springform pan that’s been lightly sprayed with non-stick spray. This crust will hold together nicely once cooked and provide the perfect balance to the creamy filling.
Step 2: Make the Cheesecake Batter
Next, beat the softened cream cheese with the sugar until it’s completely smooth. This step is key for achieving that velvety, lump-free texture. Then, add in the eggs one at a time to ensure they blend evenly without overmixing, which could create cracks later on. Stir in the orange extract and sour cream to enhance the cheesecake’s rich creaminess and infuse that classic citrus flavor we’re after.
Step 3: Add the Signature Swirl
Pour the batter over your prepared crust and gently swirl the orange food coloring through the mixture using a fork. This is where the cheesecake starts to look as exciting as it tastes — those soft, orange streaks mimic the iconic creamsicle look. Running the fork through the batter also helps release any trapped air bubbles, ensuring a smooth set without unwanted holes or cracks.
Step 4: Pressure Cook the Cheesecake
Cover the springform pan with foil to protect the top from moisture, then pour two cups of water into your Instant Pot’s inner pot. Create a sling from aluminum foil to carefully lower the pan into the pot. Seal the lid and set your Instant Pot to manual, high pressure for 35 minutes. Once cooking finishes, let it naturally release pressure for 12 minutes—this gentle finish keeps the cheesecake tender and creamy. After releasing the remaining steam, let the cheesecake cool on the counter for about an hour before chilling it in the fridge for at least 4 hours or overnight.
Step 5: Garnish and Serve
When ready to enjoy, release the springform pan and top your cheesecake with generous dollops of whipped cream and fresh mandarin orange slices. These garnishes not only add a refreshing brightness but also create that picture-perfect dessert presentation that looks as good as it tastes.
How to Serve Instant Pot Orange Creamsicle Cheesecake Recipe
Garnishes
Whipped cream is a classic addition, providing a light, airy contrast to the cheesecake’s richness. Fresh mandarin oranges or even candied orange peel add bursts of juicy sweetness and a vibrant pop of color that make each slice stand out on the plate. You could even sprinkle a bit of finely chopped pistachio for a subtle crunch and beautiful green contrast.
Side Dishes
This cheesecake pairs wonderfully with simple accompaniments like mixed berry compote or a scoop of vanilla bean ice cream to elevate that creamsicle vibe. A light cup of herbal tea or sparkling citrus-infused water also complements the dessert without overpowering its delicate orange flavor.
Creative Ways to Present
Serve individual slices on elegant dessert plates drizzled with a citrus caramel sauce or atop a bed of crushed graham crackers for extra texture. For a fun twist, assemble mini parfaits by layering cheesecake bites with whipped cream and orange segments in clear glasses, perfect for entertaining or a charming summer dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Orange Creamsicle Cheesecake Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container or cover the springform pan tightly with plastic wrap to prevent the cake from absorbing other fridge odors and to maintain its creamy texture.
Freezing
You can freeze your cheesecake slices for up to one month. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe container or zip-top bag. When you’re ready to enjoy, thaw overnight in the refrigerator to preserve the creaminess and avoid any textural changes.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t usually necessary. However, if you want to soften it slightly, let the cheesecake sit at room temperature for 15-30 minutes before serving. Avoid microwaving, which can alter the texture and cause it to become watery.
FAQs
Can I use low-fat cream cheese for this recipe?
While low-fat cream cheese can work, it may affect the texture and richness. For the best creamy and luscious results, full-fat cream cheese is recommended in this Instant Pot Orange Creamsicle Cheesecake Recipe.
What if I don’t have orange extract? Can I use fresh orange zest instead?
Fresh orange zest will add great natural citrus flavor but won’t fully replicate the signature creamsicle taste like orange extract does. You can use both zest and extract if you want an extra orange punch.
How do I prevent cracks on the cheesecake surface?
Swirling the batter gently and avoiding overmixing eggs helps a lot. Also, the Instant Pot’s moist cooking environment reduces cracking compared to baking traditionally. Follow the natural release step to keep your cheesecake smooth and crack-free.
Can I double this recipe to make a larger cheesecake?
Since the pan size and Instant Pot capacity are limited, it’s best to keep to the recipe size or make two separate batches. Overfilling your pan or Instant Pot may prevent even cooking.
What’s the best way to remove the cheesecake from the springform pan?
Run a thin knife around the edge to loosen it, then gently release the springform latch. Cooling fully before removal also helps the cheesecake hold its shape for clean edges.
Final Thoughts
There’s something truly magical about the way the Instant Pot Orange Creamsicle Cheesecake Recipe brings a beloved childhood flavor into an elegant, creamy dessert that’s surprisingly easy to make. Whether you’re sharing it with family or treating yourself after a long day, this cheesecake offers bright, cheerful flavors and a melt-in-your-mouth texture that never disappoints. Give it a try—you might just find it becomes your new favorite comfort dessert to make again and again.
Print
Instant Pot Orange Creamsicle Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Orange Creamsicle Cheesecake combines creamy, tangy cheesecake with a zesty orange flavor and a crunchy graham cracker crust. Easy to prepare and cooked quickly under pressure, this dessert boasts a luscious texture with a beautiful orange swirl, perfect for any occasion.
Ingredients
Crust
- 3/4 cup graham cracker crumbs (processed in food processor, crushed)
- 2 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake Filling
- 1 pound regular cream cheese (softened, about 2 8-ounce packages)
- 2/3 cup sugar
- 2 large eggs
- 1/2 teaspoon orange extract
- 1/4 cup sour cream
- 2–3 drops orange food coloring (for swirling)
Garnish
- Whipped cream (optional)
- Mandarin oranges (sliced, optional)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter thoroughly. Press the mixture evenly into the bottom of a 7-inch springform pan that has been sprayed with non-stick cooking spray, creating a firm layer for the crust.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the orange extract and sour cream until the batter is smooth and homogenous. Pour the batter over the prepared graham cracker crust in the springform pan.
- Swirl the orange coloring: Add 2-3 drops of orange food coloring into the cheesecake batter. Use a fork to gently swirl the color through, creating an orange creamsicle effect and helping to release any air bubbles within the batter.
- Cook in the Instant Pot: Cover the springform pan tightly with aluminum foil to prevent moisture intrusion. Pour two cups of water into the inner pot of the Instant Pot. Construct a sling from aluminum foil to safely lower the pan into the pot. Seal the Instant Pot lid, set the valve to sealing, and cook on manual high pressure for 35 minutes. Once complete, allow a natural pressure release for 12 minutes, then release remaining steam carefully. Remove the pan, let it cool on the counter for about an hour, then refrigerate for at least 4 hours to fully set the cheesecake.
- Serve: Before serving, optionally top the cheesecake with whipped cream and sliced mandarin oranges for a refreshing and decorative finish.
Notes
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Use a foil sling to safely lower and remove the springform pan from the Instant Pot.
- Do not open the Instant Pot lid immediately after cooking; allow the natural pressure release to avoid cracks in the cheesecake.
- Refrigeration time can be extended overnight for even better texture.
- Orange food coloring is optional but enhances the visual appeal of the swirls.
