Description
This delightful Instant Pot Creamsicle Cheesecake combines the creamy richness of classic cheesecake with the bright, refreshing flavors of ripe oranges and a vibrant creamsicle twist. Featuring a buttery graham cracker crust and layered with subtly flavored orange-infused cheesecakes, this no-bake pressure-cooked dessert is perfect for those craving a citrusy, smooth treat with an eye-catching presentation. The addition of cream cheese frosting dollops and fresh orange slices adds an elegant finish, making it an ideal dessert for gatherings or special occasions.
Ingredients
Scale
Crust
- 1 sleeve graham crackers (crushed in blender)
- 3 Tablespoons butter (melted)
- 1 heaping Tablespoon sugar
Filling
- 2 large ripe oranges
- 32 ounces cream cheese (softened)
- 1 Tablespoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- 2 cups sugar
- 1/4 cup sour cream
- 1 teaspoon Goodman’s Orange Extract
- 1 teaspoon Neon Orange food coloring gel
Topping
- Cream cheese frosting (recipe or canned)
- Fresh orange slices (for garnish)
Instructions
- Prepare the crust: Place the crushed graham cracker crumbs and sugar into a bowl and mix well. Melt the butter in the microwave and pour it into the graham cracker mixture. Stir until fully combined. Line a 6-7 inch springform pan with parchment paper and press the crust mixture firmly into the bottom of the pan. Freeze the crust while preparing the filling.
- Prepare the oranges: Wash and dry the oranges, then slice them. Cover the slices and refrigerate until serving.
- Mix the cream cheese base: In a stand mixer bowl, beat the softened cream cheese until smooth. Scrape the bowl and add vanilla extract and lemon juice, mixing again until smooth. Add eggs one at a time, blending well after each addition. Add sugar and sour cream, then beat on high speed until the mixture is creamy and smooth.
- Divide the batter: Divide the cheesecake batter evenly into three parts: leave one third in the mixing bowl and transfer the other two thirds into separate bowls for coloring and flavoring.
- Make the top orange layer: To one bowl, add 1 teaspoon of orange extract and about 1/2 teaspoon of neon orange food coloring gel. Stir until combined to create the light orange top layer.
- Make the bottom orange layer: To the other bowl, add a few drops of orange extract and approximately 1 teaspoon of neon orange food coloring gel for a darker orange bottom layer. Stir until fully mixed.
- Assemble layers in the pan: Remove the crust from the freezer. Pour the dark orange cheesecake layer into the pan first, followed by the uncolored white cheesecake layer. Finally, pour the lighter orange layer on top. Add a few drops of neon orange gel on the surface of the top layer and gently swirl with a knife, being careful not to mix into the white layer beneath.
- Prepare for Instant Pot cooking: Create a foil sling about 2 feet long and 3 inches wide by folding aluminum foil multiple times. Place the springform pan onto the sling, then carefully lower it into the Instant Pot lined with the trivet and containing about 1 cup of water. Fold the loose ends of the sling up and against the Instant Pot walls to prevent interference with the lid.
- Cook the cheesecake: Seal the Instant Pot lid and set the valve to ‘Sealing’. Press the MANUAL button and set the cooking time to 45 minutes. Allow the pressure to build and let it naturally release once done. Ensure the float valve is down before opening the lid. Use the sling to carefully lift the cheesecake out and set it on a wire rack to cool. Once cooled, cover and refrigerate overnight to fully set and firm up before slicing.
- Serve: When ready to serve, pipe cream cheese frosting in large dollops around the edges and in the center of each slice. Place a fresh orange slice on top of the center dollop for garnish. Cut into 2-inch pieces and enjoy your vibrant, creamy creamsicle cheesecake!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Using a foil sling helps safely lower and lift the cheesecake in and out of the Instant Pot.
- The natural release is crucial to prevent cracking and overcooking.
- Refrigerating overnight improves flavor and texture for a firm cheesecake.
- Adjust the amount of food coloring to achieve your desired shade of orange.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- If you don’t have Goodman’s Orange Extract, other orange flavor extracts can be substituted.
