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Instant Pot Orange Creamsicle Cheesecake Recipe - Family Fresh Meals
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Instant Pot Orange Creamsicle Cheesecake

The Instant Pot is pretty much the perfect tool for baking cheesecake. You will love how easy and delicous this Instant Pot Orange Creamsicle Cheesecake is! 
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  • 3/4 cup graham cracker crumbs processed in food processor, crushed
  • 2 tablespoons melted butter
  • 1 tablespoon sugar


  • 1 pound regular cream cheese softened (2 8-ounce packages)
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 teaspoon orange extract
  • 1/4 cup sour cream
  • 2-3 drops orange food coloring swirled into cheesecake batter.
  • Garnish with whipped cream and mandarin oranges.


  • Combine graham cracker crumbs with sugar and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
  • Cream together the cream cheese and sugar until smooth and then mix in the eggs one at a time. Mix in the vanilla extract and sour cream until smooth.Pour into springform pan on top of the graham cracker crust.
  • Swirl orange food coloring into the cheesecake batter. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  • Cover with foil.Pour two cups of water into the inner pot of the Instant Pot. Make a sling out of aluminum foil to lower the pan into the pressure cooker.Close the lid of the Instant Pot and turn to sealing position.Set for a manual high-pressure time of 35 minutes. When the time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  • Top with optional whipped cream and sliced mandarin oranges

Nutrition Information:

Calories: 464kcal (23%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 33g (51%)Saturated Fat: 18g (90%)Cholesterol: 151mg (50%)Sodium: 373mg (16%)Potassium: 163mg (5%)Sugar: 29g (32%)Vitamin A: 1240IU (25%)Calcium: 104mg (10%)Iron: 1mg (6%)