Introducing Instant Pot Cranberry Cheesecake – a festive twist on a classic dessert! With the convenience of the Instant Pot, indulge in creamy cheesecake infused with tangy cranberry flavors and topped with a luscious cranberries and cream.
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Reasons to Make Homemade Cranberry Cheesecake
- Festive Flavor: The tart cranberries add a festive and refreshing twist to traditional cheesecake.
- Efficient Cooking: This Instant Pot cheesecake ensures a perfect, creamy texture every time.
- Impressive Dessert: This showstopper dessert is sure to impress your guests during the holidays.
If you love Cranberries be sure to checkout this Gluten Free Cranberry Orange Bread recipe or try this decadent Baileys Cheesecake.
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.
How To Make Cranberry Cheesecake
Here are the step-by-step instructions for making orange cranberry cheesecake:
Step One: 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.
Step Two: 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.
Step Three: In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth.
Step Four: Next add one egg at a time to the mixture. Continue mixing in between adding each egg
Step Five: Add in the orange juice and orange zest and mix.
Step Six: Add in the flour, sour cream and extracts and mix to incorporate. Mix the cheesecake batter until smooth.
Step Seven: 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.
Step Eight: 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. Then perform a natural release. Remove the sling and let the cheesecake cool on a wire rack for at least an hour. refrigerator for 12 hours or overnight.
How To Store Leftover Cheesecake
- Fridge: Cool the Cranberry Cheesecake at room temperature for optimal freshness, then refrigerate it and cover it with plastic wrap for at least four hours.
- Freeze: To extend storage, freeze-wrap it in plastic wrap and place it in an airtight container for 2-3 months.
- Thaw: Thaw overnight in the fridge.
Use This Recipe for More Cranberry Flavor
- Cranberry Sauce: Serve with cream or a splash of Cranberry Sauce and melted white chocolate or sprinkle some orange zest onto the top of the cheesecake.
FAQ’S
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.
Cheesecake can last up to 5 days in the refrigerator when stored in an airtight container.
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.
Yes, cheesecake can be frozen for up to three months. It is best to store the cheesecake in an airtight container or cover tightly with foil before freezing.
Instant Pot Cranberry Cheesecake Recipe
Ingredients
For The Base
- 1 Cup Ritz cracker crumbs
- 1 Tablespoon granulated sugar
- ¼ Cup unsalted butter melted
For The Filling
- 2 Pkt Cream Cheese 8 ounce Softened
- ½ Cup Granulated Sugar
- 2 Eggs
- 1 Tablespoon Orange juice
- 1 teaspoon Orange Zest
- 4 tablespoons All Purpose Flour Plain Flour
- ¼ tbsp Sour Cream
- 1 Teaspoon Vanilla Extract
- ¼ teaspoon Orange Extract
For the Topping
- 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.
Nutrition
Notes
Try These Cheesecake Recipes
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:
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