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October 7, 2020 Uncategorized

Instant Pot Cranberry Orange Cheesecake

This festive Instant Pot Cranberry Orange Cheesecake is the perfect dessert for fall and the upcoming holidays! This creamy cheesecake is filled with tangy cranberries and citrus orange flavors on top of a sweet and salty crust.

Slice of Instant Pot Cranberry Orange Cheesecake topped with fresh cranberries on a white plate.

Could this cheesecake be more beautiful!? I cannot wait to make it for Thanksgiving and Christmas! The flavors and colors are just so beautiful and rich.

Instant Pot Cheesecake Tips:

  1. Make sure all of your ingredients are at room temperature before beginning. This seems like something so minimal that it couldn’t make that big of a difference but it does, just trust me on this one. This includes your cream cheese, eggs, sour cream, butter, etc.
  2. DO NOT OVER MIX! When you first begin with this recipe you mix the cream cheese well, like for 5-10 minutes. You do not want any lumps or bumps in your cream cheese or that will cause a lumpy and bumpy cheesecake. You want to get the cheese as smooth as possible in the beginning so you do not have to over mix the batter at the end. But beyond that, do not overmix when you get to the end - especially with the eggs!!
  3. I’ll say it again for the people in the back. Do not over mix! When you add the eggs into the batter, only mix just enough to combine the egg, that is it, no more.
  4. Cover the springform pan completely with aluminum foil so that you don't get a soggy crust! This includes bottom, top and all around ?.
  5. For more tips, click here!

So, let me tell you how to make it!

Slice of Instant Pot Cranberry Orange Cheesecake topped with fresh cranberries on a white plate.

Start by preparing your cheesecake pan: grease the sides of a 6-inch pan and line with a round piece of parchment. For Instant Pot cheesecakes, I use push pans and springform pans - so whichever you prefer will work!

How to make the cheesecake crust:

Food processor bowl filled with cracker crumbs, sugar, and melted butter.

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

crust pressed into a push bottom ban.

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

How to make the cheesecake filling:

Blocks of cream cheese in a glass mixing bowl
Creamed cream cheese with unbeaten egg added

In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs.

Cream cheese mixture with the orange juice and zest added.

Add in the orange juice and orange zest and mix.

Cream cheese mixture with vanilla, flour, and sour cream added on top.

And last, add in the flour, sour cream and extracts and mix to incorporate.

Cream cheese mixture with fresh cranberries added

Then gently stir in the cranberries.

Pan filled with cheesecake filling

When incorporated, 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.

"Baking" cheesecake in an Instant Pot:

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

Instant Pot Cranberry Orange Cheesecake topped with cream cheese frosting and fresh cranberries.

Remove the cheesecake from the pan bottom, and set on a cake plate or serving tray. Garnish with cream cheese frosting, cranberries and/or orange peel!

Are you ready for the recipe?

You can join my daily email list by entering your email below and you’ll get a pretty printable pdf of the recipe in your inbox immediately!!

Or you can scroll down to the Instant Pot Cranberry Orange Cheesecake recipe card and print from there!

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Instant Pot Cranberry Orange Cheesecake


  • Author: Rose
  • Total Time: 1 hour 2 minutes
  • Yield: 8 1x
Print Recipe
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Description

This festive Instant Pot Cranberry Orange Cheesecake is the perfect dessert for fall and the holidays! This creamy cheesecake is filled with tangy cranberries and citrus orange flavors on top of a sweet and salty crust.


Ingredients

Scale

Crust

1 cup Ritz cracker crumbs

1 tablespoon granulated sugar

¼ cup unsalted butter, melted

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 cup sour cream

1 teaspoon vanilla extract

¼ teaspoon orange extract

1 cup cranberries


Instructions

1. 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.

2. 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.

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

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

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

6. 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.

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

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

9. 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.

10. 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.

11. 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.

12. Let the cheesecake cool on a wire rack for at least an hour before refrigerating for 12 hours or overnight.

13. 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.

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

Equipment

Instant Pot

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  • Prep Time: 15
  • Cook Time: 47
  • Category: Dessert

Keywords: Instant Pot, Cranberry, Orange, Cheesecake

Did you make this recipe?

Tag @buttery.sweet on Instagram and hashtag it #butterysweet

Recipe Card powered byTasty Recipes
Instant Pot Cranberry Orange Cheesecake topped with cream cheese frosting and fresh cranberries.
Picture of full cheesecake, text block Instant Pot Cranberry Orange Cheesecake, and slice of cheesecake

Categories: Uncategorized

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Reader Interactions

Comments

  1. Tony says

    January 29, 2021 at 2:22 pm

    1/4 of what is the sour cream?

    Reply
    • Susan says

      March 01, 2021 at 4:22 pm

      Sorry we missed your comment! I've updated the recipe card to say 1/4 cup sour cream.

      Reply

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