Instant Pot Creamsicle Cheesecake Recipe

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Get ready to brighten up your dessert game with this delightful and refreshing Instant Pot Creamsicle Cheesecake Recipe! Imagine the creamy, tangy richness of classic cheesecake infused with the sunny burst of fresh oranges and a vibrant creamsicle flavor that makes each bite feel like a celebration. Using the Instant Pot means you can achieve a perfectly smooth, moist texture with minimal fuss and no oven required, making this cheesecake a total winner for any occasion.

Ingredients You’ll Need

This Instant Pot Creamsicle Cheesecake Recipe calls for simple, everyday ingredients that come together to create magic. Each component plays a vital role: the graham cracker crust adds a buttery crunch, the cream cheese base offers that luscious creaminess, and the fresh oranges bring in a lively citrus pop that’s just irresistible.

• Graham crackers (1 sleeve, crushed): Provides a sweet, crumbly base that supports all the creamy goodness above.
• Butter (3 Tablespoons, melted): Binds the graham cracker crumbs into a firm, buttery crust.
• Sugar (1 heaping Tablespoon for crust, plus 2 cups for filling): Sweetens both the crust and the cheesecake for balanced flavor.
• Oranges (2 large, ripe): Fresh orange slices add bright citrus flavor and decorative appeal.
• Cream cheese (32 ounces, softened): The star of the show that gives the cheesecake its creamy richness.
• Vanilla extract (1 Tablespoon): Deepens flavor with warm, comforting notes.
• Lemon juice (1 teaspoon): Adds a delicate tang to brighten the cheesecake filling.
• Eggs (2 large): Help set the cheesecake and provide smooth texture.
• Sour cream (1/4 cup): Elevates creaminess and adds subtle tartness.
• Goodman’s Orange Extract (1 teaspoon plus drops for coloring): Intensifies the classic creamsicle orange flavor.
• Neon Orange food coloring gel (various amounts): Creates gorgeous layered colors reflective of creamsicle swirls.
• Cream cheese frosting: Either homemade or canned, for that perfect finishing touch of sweetness.

How to Make Instant Pot Creamsicle Cheesecake Recipe

Step 1: Prepare the Graham Cracker Crust

Start by crushing the graham crackers until fine, then mix them with sugar. Pour melted butter over the crumbs and stir until fully combined. Press this mixture firmly into the bottom of a parchment-lined 6 or 7-inch springform pan for a solid base. Pop the pan in the freezer—it helps the crust set so it holds up under all that luscious cheesecake.

Step 2: Prep Fresh Orange Slices

Wash and dry your oranges thoroughly, then slice them evenly. Store the slices covered in the refrigerator; these will not only decorate your cheesecake but also add an extra burst of freshness on serving.

Step 3: Make the Cream Cheese Batter

In a stand mixer, beat softened cream cheese until smooth and creamy. Add vanilla extract and lemon juice for brightness, then mix in eggs one at a time for a velvety texture. Incorporate sugar and sour cream, mixing on high speed until everything is well blended and silky.

Step 4: Create the Layered Orange Flavors

Divide the cheesecake batter into three batches, keeping one plain and flavoring the other two with orange extract and food coloring. One layer gets a strong orange flavor with a bold neon orange color, the other a lighter, subtler orange tint. This contrast gives the dessert its signature creamsicle swirl and depth of flavor.

Step 5: Assemble the Layers in the Pan

Take the crust from the freezer and pour the darkest orange mixture in first to form the bottom layer. Next, add the plain white batter carefully to avoid mixing with the bottom. Pour the lighter orange on top, then add a few drops of orange gel to the surface and swirl gently with a knife to create that iconic creamsicle look without blending colors too much.

Step 6: Set Up the Instant Pot and Steam the Cheesecake

Create a sturdy aluminum foil sling to lift the springform pan into the Instant Pot easily. Place the pot’s trivet inside, pour in about a cup of water, and lower the cheesecake pan using the sling. Secure the lid with the valve set to sealing, then cook on MANUAL for 45 minutes. Once done, allow a natural pressure release to finish the cooking gently.

Step 7: Cool and Refrigerate Overnight

Remove the cheesecake with care using the foil sling and transfer it to a wire rack to cool. Once at room temperature, cover and chill it in the refrigerator overnight. This resting time is crucial for the cheesecake to firm up perfectly and for all those vibrant flavors to meld beautifully.

Step 8: Decorate and Serve

Load a piping bag with cream cheese frosting and dollop it generously around the edges and center of each slice. Top each frosting mound with a fresh orange slice for a fresh, eye-catching finish.

How to Serve Instant Pot Creamsicle Cheesecake Recipe

Garnishes

A few thoughtfully placed fresh orange slices brighten the appearance and add fresh citrus notes that complement the creamy, orange-flavored layers. The cream cheese frosting dollops not only add sweetness but also create a lovely textural contrast.

Side Dishes

Serve alongside a berry compote or a light, citrusy sorbet for added dimension. A cup of hot coffee or a refreshing iced tea pairs beautifully, balancing the cheesecake’s sweet tang.

Creative Ways to Present

Try cutting small cheesecake bites and arranging them on a platter with orange zest spirals and mint leaves for a party platter. For individual servings, portable mason jars layered with crumbled crust and cheesecake make for adorable single portions that impress guests.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake tightly wrapped or in an airtight container in the refrigerator. It maintains its texture and flavor best when kept cold and consumed within 3 to 4 days.

Freezing

If you want to save some for later, freeze individual slices wrapped in plastic and foil. Thaw overnight in the fridge before serving for the best taste and texture.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it warmer, let refrigerated slices sit at room temperature for 15-20 minutes before eating to soften slightly. Avoid microwaving, as it can ruin the creamy texture.

FAQs

Can I use regular food coloring instead of gel?

While regular food coloring can work, gel coloring is preferred because it produces more vibrant colors without thinning the batter, which can affect the cheesecake’s texture.

Why does the recipe call for a natural pressure release in the Instant Pot?

Natural pressure release allows the cheesecake to finish cooking gently, minimizing cracks and ensuring a smooth, creamy texture by preventing sudden temperature changes.

Can I substitute the graham cracker crust with something else?

Absolutely! Crushed vanilla wafers or digestive biscuits can be used as alternatives, but graham crackers provide that classic slightly sweet and buttery flavor that complements the creamsicle theme beautifully.

Is it necessary to refrigerate the cheesecake overnight?

Yes, refrigerating overnight helps the cheesecake set fully and improves the texture and flavor, making it easier to slice and enjoy.

Can I make this recipe dairy-free or vegan?

Adapting this cheesecake to be dairy-free or vegan would require alternative cream cheeses and careful substitution of eggs, which might alter the texture, so it’s not recommended unless familiar with specialized vegan baking techniques.

Final Thoughts

This Instant Pot Creamsicle Cheesecake Recipe is a true delight that brings sunshine and happiness to your dessert table. Its creamy layers, bright citrus flavors, and the ease of using your Instant Pot make it a fantastic treat any time of year. Trust me, once you try this, it will quickly become a favorite go-to dessert to impress family and friends alike. So grab those ingredients and let’s get cheesecaking!

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