Instant Pot Creamsicle Cheesecake
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Instant Pot Creamsicle Cheesecake
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If you love cheesecake you are going to have a new favorite. This Instant Pot Creamsicle Cheesecake is absolutely to die for. It is rich and creamy, with a fantastic cheesecake flavor that combines beautifully with the orange flavor. This cheesecake is a unique blend of flavors that is sure to please.
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Ingredients
FOR THE CRUST:
- 1 leeve Graham crackers - crushed in the blender
- 3 Tablespoons of butter - melted
- 1 heaping Tablespoon of sugar
FOR THE FILLING:
- 2 large ripe Oranges
- 32 ounce cream cheese - softened
- 1 Tablespoon vanilla
- 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
FOR THE TOPPING:
- Cream Cheese Frosting Recipe or canned frosting
Instructions
- Place the graham cracker crumbs in a bowl, and add the sugar, and mix. Melt the butter in the microwave, and pour into the graham cracker crumbs, and stir until well blended. Place parchment paper in the bottom of a 6 - 7 inch Spring-form pan, and place the graham cracker crumbs on the parchment paper and press firmly into the pan. Place the pan in the freezer.
- Wash and dry the oranges, and cut them in slices, cover and place them in the refrigerator.
- In the mixing bowl of a stand mixer, place the softened cream cheese and mix until smooth. Scrape down the sides of the bowl, and add the vanilla and lemon juice, and mix until smooth. Add the eggs, one at a time, blending after each addition. Add the sugar, sour cream, and mix on high until well blended, creamy and smooth.
- Divide the cheesecake in thirds, leaving one third in the mixing bowl, and the other thirds in 2 separate bowls. In one of the bowls, add 1 teaspoon of the Orange extract to the cheesecake, and stir, then add about 1/2 a teaspoon of Neon Orange food coloring gel to the cheesecake, and stir well to make the top layer.
- In the other bowl, add a few drops of the Orange Extract, and stir, and add about a teaspoon of the Neon Orange food coloring gel - making the batter a darker Orange color than the top - this is the bottom layer.
- Remove the pan from the freezer, and pour the dark layer of Orange cheesecake into the pan. Pour the white layer on top of the dark Orange layer. Pour the lighter Orange layer on top of the white layer, then add a few drops of the Neon Orange food coloring gel on top of the light orange layer, and swirl through the top layer with a knife - careful not to disturb the white layer underneath.
- Make a sling for the cheesecake out of Aluminum foil - about 2 feet long. Fold the foil in half, and then in half again, making it about 3 inches wide. Place the Trivet to the Instant Pot in the liner of the Instant Pot. Pour about 1 cup of water in the bottom of the Instant Pot. Lay the foil sling on the table, and set the cheesecake/Spring-form pan in the middle of the sling. Carefully lower the cheesecake into the Instant Pot with the foil sling, and fold the loose pieces of the sling up against the inside of the Instant Pot, just above the Spring-form pan, so the sling doesn't interfere with the lid.
- Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Press the MANUAL button, and set the time to 45 minutes. Allow the Instant Pot to build and naturally release the pressure in the Instant Pot. When the Instant Pot is finished cooking, and all pressure has been released, make sure the Float valve is down, and remove the lid to the Instant pot. Unfold the pieces to the foil sling, and gently lift and remove the cheesecake. Place on a wire rack to cool When the cheesecake is cool, cover, and place in the refrigerator overnight for best results. This will also help the cheesecake to set, and become firmer before cutting.
- When time to serve the cheesecake, place the Cream cheese frosting in a piping bag, and pipe large dollops of frosting all around the edge, and a big dollop in the center of each piece, and a fresh Orange slice placed in the center dollop. Cut in 2 inch pieces, serve, and Enjoy!
Equipments used:
Notes
- If the cheesecake has moisture on it when you remove it from the Instant Pot, take a paper towel, and gently blot the moisture to remove from the cheesecake surface. ALSO: Instant Pots, or pressure cookers vary by size, and brand. If you start to remove the cheesecake, and it's liquid in the center, place the lid back on your Instant Pot, and MANUAL cook the cheese cake for another 15 minutes. Allow the pressure cooker to release the pressure naturally. Then follow instructions above for removing, cooling, and refrigerating the cheesecake. Keep the cheesecake refrigerated, and any unused portions should be kept in the refrigerator. Will keep 7 days covered in the refrigerator.
Nutrition Information
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Calories
917kcal
(46%)
Carbohydrates
85g
(28%)
Protein
12g
(24%)
Fat
61g
(94%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
233mg
(78%)
Sodium
553mg
(23%)
Potassium
361mg
(10%)
Fiber
1g
(4%)
Sugar
80g
(160%)
Vitamin A
2465IU
(49%)
Vitamin C
33mg
(37%)
Calcium
197mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 917 kcal
% Daily Value*
| Calories | 917kcal | 46% |
| Carbohydrates | 85g | 28% |
| Protein | 12g | 24% |
| Fat | 61g | 94% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 233mg | 78% |
| Sodium | 553mg | 23% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 80g | 160% |
| Vitamin A | 2465IU | 49% |
| Vitamin C | 33mg | 37% |
| Calcium | 197mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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