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
Scale
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.
