You’re not going to find a more fun cheesecake recipe than this easy Instant Pot Orange Cheesecake. It’s creamy, smooth, and so fun, I just can’t wait for another slice!
This Instant Pot Orange Cheesecake is a great recipe for anyone that has never made a cheesecake in the instant pot before, because it’s really just like making a cheesecake in the oven. Well, without the whole preheating the oven thing and all that.
Just pop it in the instant pot and turn the lid to lock it, then punch a button. Magic.
And I know — because I have seriously used my Instant Pot to make just about everything. From desserts like this one to dinners, lunches, snacks and even breakfast, my Instant Pot gets a workout.
I use it all the time, multiple times a week. It makes cooking so much easier and stress-free. You just need to gather all of your ingredients, pop them into the pot, set it and walk away!
So, be ready to eat your fill of Instant Pot Orange Cheesecake and let’s get pressurized!
What You Need to Make Instant Pot Orange Cheesecake
Crust
- ¾ cups graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
Filling
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1 egg
- 1 egg yolk
- ¼ cup frozen orange juice concentrate, thawed
- 1 teaspoon orange zest
- 1 tablespoon flour
- ½ teaspoon vanilla
Topping
- 1 cup white chocolate chips
- ½ cup heavy whipping cream
- ¼ teaspoon orange extract
- Orange zest to garnish
How to Make Instant Pot Orange Cheesecake
To make the crust, combine graham cracker crumbs with sugar in a small bowl, then mix in the melted butter until well combined.
Press this mixture into the bottom of a 7-inch springform pan (do not use your normal 9-inch springform pan, it won’t fit — 7-inch is the max). Set aside.
To make the filling, cream together the cream cheese and sugar.
In a large bowl, mix in the egg and yolk then beat for 3-4 minutes on medium with a hand mixer or use a food processor, if desired.
Add in the orange juice, zest, flour and vanilla, then continue beating with the mixer for 2-3 minutes.
Pour the cheesecake batter evenly over the top of the graham cracker crust.
Cover tightly with aluminum foil.
Pour 1 ½ cups of water to the inner pot of the pressure cooker.
Make a sling out of aluminum foil folded in thirds, and then place the springform pan onto the sling to lower it down into the water in the instant pot, like shown on the picture. If you have an Instant Pot wire roasting rack you can use that instead.
Close the lid, then set the Instant Pot to high pressure for a cooking time of 35 minutes.
Natural release.
Cool the cheesecake for one hour on a wire rack then place in the fridge for 4 hours.
To make the topping, combine white chocolate chips and heavy whipping cream in a small pot over medium heat.
Stir until all the chocolate chips are completely melted.
Stir in the orange extract then remove from the heat to allow the ganache to cool and thicken, for 10 minutes.
Pour ganache over the cheesecake and spread it evenly over the top with a spatula or back of a spoon.
Garnish the cheesecake with additional orange zest and orange slices, if desired.
If you’re loving this recipe, too, be sure to pin it to your favorite easy dessert ideas board on Pinterest so you can find it quickly when you’re ready for the best Orange Cheesecake you’ve ever had!
More Instant Pot Recipes You’ll Love
- Instant Pot Mashed Potatoes
- Chicken Marsala with Spaghetti Squash in the Instant Pot
- Instant Pot Red Pepper Hummus
Instant Pot Orange Cheesecake
You're not going to find a more yummy and fruity cheesecake recipe than this easy Instant Pot Orange Cheesecake. It's creamy, smooth, and simply delicious!
Ingredients
Crust
- ¾ cups graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
Filling
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1 egg
- 1 egg yolk
- ¼ cup frozen orange juice concentrate, thawed
- 1 teaspoon orange zest
- 1 tablespoon flour
- ½ teaspoon vanilla
Topping
- 1 cup white chocolate chips
- ½ cup heavy whipping cream
- ¼ teaspoon orange extract
- Orange zest to garnish
Instructions
- To make the crust, combine crumbs with sugar in a small bowl, then mix in the melted butter until well combined.
- Press this mixture into the bottom of a 7-inch springform pan. Set aside.
- To make the filling, cream together the cream cheese and sugar.
- Mix in the egg and yolk then beat for 3-4 minutes on medium with a hand mixer.
- Add in the orange juice, zest, flour and vanilla, then continue beating with the mixer for 2-3 minutes.
- Pour the cheesecake batter evenly over the top of the graham cracker crust.
- Cover tightly with aluminum foil.
- Pour 1 ½ cups of water to the inner pot of the pressure cooker.
- Make a sling out of aluminum foil folded in thirds, and then place the springform pan onto the sling to lower it down into the water in the instant pot. If you have an Instant Pot wire roasting rack or trivet you can use that instead.
- Set the Instant Pot to high pressure for 35 minutes.
- Natural release.
- Cool the cheesecake for one hour on a wire rack then place in the fridge for 4 hours.
- To make the topping, combine white chocolate chips and heavy whipping cream in a small pot over medium heat.
- Stir until all the chocolate chips are completely melted.
- Stir in the orange extract then remove from the heat to allow the ganache to cool and thicken, for 10 minutes.
- Pour ganache over the cheesecake and spread it evenly over the top with a spatula or back of a spoon.
- Garnish the cheesecake with additional orange zest and orange slices, if desired.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 188mgCarbohydrates: 31gFiber: 0gSugar: 26gProtein: 5g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
Leave a Reply