Instant Pot Orange Cream Cheesecake

5 from 4 votes

This tangy cheesecake is great to serve at parties.

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Prep Time15

Cook Time35

Total Time5 50

Course: Dessert

Cuisine: American

Method: Instant Pot

Servings:

Calories: 470kcal

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.