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Have You Tried This Orange and Cranberry Cheesecake ? It’s A Show Stopper!

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I don’t know about you, but I love me some cheesecake. I think I love it so much because I love cream cheese. When it comes to cheesecake, I can eat it all! Chocolate, Strawberry, cherry, and anything in between is sure to make my mouth water. When I found out I could make my delicious cheesecakes in the Instant Pot, I was in heaven!

One of my favorite recipes is this Orange Cranberry Instant Pot Cheesecake. With a dash of tart from the cranberries and orange juice and the sweetness of the filling, this may be your new favorite recipe too!

cheesecake

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Ingredients For Cheesecake Base

  • 1 cup Ritz cracker crumbs
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter, melted

Instant Pot 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
making cheesecake base in food processor

How to Make Orange Cranberry Instant Pot Cheesecake

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 ingredients.

making cheesecake base in food processor

Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.

making cheesecake base in food processor

Place pan in the freezer while making the filling. Freezing will help hold the crust together.

Mix the cream cheese and granulated sugar until nice and smooth. 

adding egg to a bowl to make cheesecake mixture

Then add in one egg at a time while mixing in between adding the eggs.

adding egg to a bowl to make cheesecake mixture

Add in the orange juice and orange zest and mix.

making cheesecake filling for the instant pot

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

making cheesecake filling for the instant pot

Mix until smooth. 

making cheesecake filling for the instant pot

Stir in the cranberries.

mixing cranberries into the cheesecake filling

Pour the filling into the push 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

Cover the cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.

Using The Instant Pot For 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 lid and set for a manual high-pressure cooking time of 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 cheesecake cool on a wire rack for at least an hour before refrigerating 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 on a cake plate or serving tray.

 Makes 8 servings. 

cranberry instant pot cheesecake on a white plate
orange-cranberry-cheesecake-with-cream-on-top-Main
Yield: 8

Orange Cranberry Instant Pot Cheesecake

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

This is a tutorial on how to make orange cranberry instant pot cheesecake.

Ingredients

  • Ingredients For Cheesecake Base
  • 1 cup Ritz cracker crumbs
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter, melted
  • INSTANT POT 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 ingredients.

Then, press crust out on the bottom of the pan and ½ way up the sides. You can use the bottom of a glass to press down the crust.

Place pan in the freezer while making the filling. Freezing will help hold the crust together.

Mix the cream cheese and granulated sugar until nice and smooth. 

Then add in one egg at a time while mixing in between adding the eggs.

Add in the orange juice and orange zest and mix.

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

Mix until smooth. 

Stir in the cranberries.

Pour the filling into the push 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 cheesecake with aluminum foil and/or a paper towel to prevent condensation from accumulating on the top of the cheesecake.

USING THE INSTANT POT FOR 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 lid and set for a manual high-pressure cooking time of 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 cheesecake cool on a wire rack for at least an hour before refrigerating 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 on a cake plate or serving tray.

Makes 8 servings. 

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?

Please leave a comment on the blog or share a photo on Instagram

If you like cheesecake, you are going to want to try all the different kinds you can in your Instant Pot! Try some of our other favorite recipes from the Inspiration Edit:

orange cranberry cheesecake with cream on top

About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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