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Instant Pot Cranberry Cheesecake Recipe

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I don’t know about you, but I love cheesecake. One of my favorite recipes is this Instant Pot Cranberry Cheesecake recipe. With a dash of tartness from the cranberries and orange juice and the sweetness of the filling, this may be your new favorite Instant Pot cheesecake recipe.

Learn how to make this fantastic cranberry cheesecake recipe in the comfort of your own home using the electric pressure cooker!

If you love Cranberries be sure to checkout this Gluten Free Cranberry Orange Bread recipe.

cheesecake

Why You’ll Love This Recipe

  • Festive Flavor: The tart cranberries add a festive and refreshing twist to traditional cheesecake.
  • Efficient Cooking: The Instant Pot ensures a perfect, creamy texture every time.
  • Impressive Dessert: This showstopper dessert is sure to impress your guests during the holidays.

Recipe Ingredients

Here are the ingredients needed for this Instant Pot cheesecake recipe.

Ingredients For Cheesecake Base

  • Ritz Cracker Crumbs: Form the base of your cheesecake, providing a salty and crunchy contrast to the creamy filling.
  • Granulated Sugar: Sweetens both the base and filling of the cheesecake, balancing out the tanginess of the cream cheese and cranberries.
  • Unsalted Butter: Binds the cracker crumbs together to form a solid base, while also adding a hint of richness.

Instant Pot Cranberry Cheesecake Filling

  • Cream Cheese: The star of any cheesecake, it provides a creamy, tangy flavor that’s irresistibly smooth and velvety.
  • Eggs: Help set the cheesecake as it cooks, giving it its classic dense yet creamy texture.
  • Orange Juice & Zest: Infuse the cheesecake with a bright, citrusy flavor that complements the tartness of the cranberries beautifully.
  • All-Purpose Flour: Helps stabilize the cheesecake and ensures a smooth, firm texture.
  • Sour Cream: Adds a tangy note and extra creaminess to the filling, enhancing the overall richness of the cheesecake.
  • Vanilla Extract & Orange Extract: Both add depth of flavor, with vanilla providing sweetness and warmth, and orange boosting the citrusy notes.
  • Cranberries: Bring a tart, fruity element to the cheesecake, creating a delightful contrast with the sweet and creamy filling.
Instant Pot Cranberry Cheesecake Recipe

How To Make Cranberry Cheesecake?

Here are the step-by-step instructions for making orange cranberry cheesecake:

Step One: Prepare the Springform Pan

Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.

making cheesecake base in food processor

Step Two: Make the Cheesecake Crust

In a food processor, combine cracker crumbs, sugar and melted butter and pulse to mix the ingredients.

making cheesecake base in food processor

Step Two: Make the Cheesecake Crust

In a food processor, combine cracker crumbs, sugar and melted butter and pulse to mix the ingredients.

Step Three: Press Crust Into Pan

Press the Crust into the bottom of the prepared springform pan until it reaches halfway up the sides. Use a measuring cup or glass jar to press the crust down.

adding egg to a bowl to make cheesecake mixture

Step Five: Mix Cream Cheese and Sugar

In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth. Then add one egg at a time to the mixture. Continue mixing in between adding each egg

adding egg to a bowl to make cheesecake mixture

Step Six: Add Orange to Filling

Add in the orange juice and orange zest and mix.

making cheesecake filling for the instant pot

Step Seven: Add Sour Cream

Add in the flour, sour cream and extracts and mix to incorporate.

making cheesecake filling for the instant pot

Mix the cheesecake batter until smooth. 

making cheesecake filling for the instant pot

Step Eight: Stir in the Cranberries

Add the cranberry mixture and fold it into the cheesecake batter.

mixing cranberries into the cheesecake filling

Step Nine: Remove Air Bubbles

Pour the cheesecake batter into the springform pan and tap the pan several times on the counter to remove air bubbles.

You can also run a fork or knife through the cheesecake filling to remove air bubbles.

cranberry instant pot cheesecake on a white plate

Step Ten: Cover Cheesecake With Foil

Cover the orange cranberry cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake while pressure cooking.

Step Eleven: Add Water and Pressure Cook Cheesecake

Add 1 ½ cups of water to the inner pot of the Instant Pot.

Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.

Close the Instant Pot lid and set it to pressure cook on high pressure for 30 minutes.

Step Twelve: Natural Release Instant Pot

Allow for a natural pressure release when the cooking time has finished. Remove the cheesecake from the Instant Pot.

Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.

Step Thirteen: Cool and Refrigerate Cheesecake

Let the orange cranberry cheesecake cool on a wire rack for at least an hour. once the cheesecake cools place in the refrigerator for 12 hours or overnight.

Step Fourteen: Slice and Serve

After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.

Remove the cheesecake from the pan bottom, and set it on a cake plate or serving tray.

What To Serve With This Recipe?

Serve with cream or a splash of cranberry sauce and melted white chocolate or sprinkle some orange zest onto the top of the cheesecake.

If you want to try another fantastic cheesecake recipe then be sure to check out this no bake lemon cheesecake. It tastes amazing!

cranberry instant pot cheesecake on a white plate

FAQ’S

What Size Cake Pan for the Instant Pot?

For this recipe, you’ll need a 6-inch round cake pan. You can use a springform pan, but it must be non-stick and 6-7 inches in diameter to fit the Instant Pot.

How Long Is Cheesecake Good For?

Cheesecake can last up to 5 days in the refrigerator when stored in an airtight container.

Can Cheesecake Be Left Out Overnight?

No, cheesecake should not be left out overnight as it can spoil easily and become unsafe to eat. It is best to store it in the refrigerator if you are not eating it right away.

Can You Freeze Cheesecake?

Yes, cheesecake can be frozen for up to three months. It is best to store the cheesecake in an airtight container or covered tightly with foil before freezing.

cranberry instant pot cheesecake on a white plate

Instant Pot Cranberry Cheesecake Recipe

Yield: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

I don’t know about you, but I love cheesecake. One of my favorite recipes is this Instant Pot Cranberry Cheesecake. With a dash of tartness from the cranberries and orange juice and the sweetness of the filling, this may be your new favorite Instant Pot cheesecake recipe.

Learn how to make this fantastic cranberry cheesecake recipe in the comfort of your own home using the electric pressure cooker!

Ingredients

  • Ingredients For Cheesecake Base
  • 1 cup Ritz cracker crumbs
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter, melted
  • Instant Pot Cranberry Cheesecake Filling
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 4 tablespoons all-purpose flour
  • ¼ sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon orange extract
  • 1 cup cranberries

Instructions

Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.

In a food processor, combine cracker crumbs, sugar and melted butter and pulse to mix the ingredients.

Press the Crust into the bottom of the prepared springform pan until it reaches halfway up the sides. Use a measuring cup or glass jar to press the crust down.

Place the springform pan in the freezer while making the orange cranberry cheesecake filling. Freezing will help hold the crust together

In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth. Then add one egg at a time to the mixture. Continue mixing in between adding each egg

Add in the orange juice and orange zest and mix.

Add in the flour, sour cream and extracts and mix to incorporate. Mix the cheesecake batter until smooth. 

Add the cranberry mixture and fold it into the cheesecake batter.

Pour the cheesecake batter into the springform pan and tap the pan several times on the counter to remove air bubbles.

You can also run a fork or knife through the cheesecake filling to remove air bubbles.

Cover the orange cranberry cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake while pressure cooking.

Add 1 ½ cups of water to the inner pot of the Instant Pot.

Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.

Close the Instant Pot lid and set it to pressure cook on high pressure for 30 minutes.

Allow for a natural pressure release when the cooking time has finished. Remove the cheesecake from the Instant Pot.

Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.

Let the orange cranberry cheesecake cool on a wire rack for at least an hour. once the cheesecake cools place in the refrigerator for 12 hours or overnight.

After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.

Remove the cheesecake from the pan bottom, and set it on a cake plate or serving tray.

Serve with cream or a splash of cranberry sauce and melted white chocolate or sprinkle some orange zest onto the top of the cheesecake.

Notes

Cheesecake can sit out at room temperature for up to two hours. After two hours, the cheesecake should be placed in the refrigerator.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 247mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 5g

Did you make this recipe?

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More Instant Pot Desserts

If you like cheesecake, you are going to want to try all the different kinds from new York Cheesecake to white chocolate cheesecake. Check out these Instant Pot recipes:

orange cranberry cheesecake with cream on top

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