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+ servings
whole cheese Instant Pot Orange Cream Cheesecake
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5 from 4 votes

Instant Pot Orange Cream Cheesecake

This tangy cheesecake is great to serve at parties.
Prep Time15 minutes
Cook Time35 minutes
5 hours
Total Time5 hours 50 minutes
Course: Dessert
Cuisine: American
Method: Instant Pot
Servings: 6
Calories: 470kcal

Ingredients

Crust

Cheesecake

  • 16 oz cream cheese softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon orange extract
  • 1/4 cup sour cream
  • 2-3 drops orange food coloring swirled into cheesecake batter.
  • whipped topping optional topping
  • mandarin oranges slices optional garnish

Instructions

  • Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
  • Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the orange extract and sour cream until smooth.
  • Pour into springform pan on top of the graham cracker crust.
  • Swirl orange food coloring into the cheesecake batter.
  • Run a fork back and forth through the cheesecake several times to remove air bubbles.
  • Cover with foil.
  • Pour two cups of water into the inner pot of the Instant Pot. Place the metal rack in the bottom of the pot.
  • Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  • Close the lid of the Instant Pot and turn to sealing position.
  • Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  • Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.

Nutrition

Calories: 470kcal | Carbohydrates: 36g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 153mg | Sodium: 374mg | Potassium: 157mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1270IU | Calcium: 101mg | Iron: 1mg