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Instant Pot Orange Dreamsicle Cheesecake

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 7 hours
Servings 8 servings
This Instant Pot Creamsicle Cheesecake is made with orange cream liquor and topped with fresh whipped cream and orange slices.

Ingredients
  

Crust

  • 1 1/2 cups Nilla Wafer crumbs
  • 3 Tablespoons butter melted

Filling

  • 3 8 oz. packages cream cheese room temperature
  • 1/2 cup Dixie Crystals granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/4 cup orange cream liquor I used Tippy Cow Orange Cream
  • 2 eggs

Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • Orange slices

Instructions

Crust

  • Preheat your oven to 350 degrees/F.
  • Add Nilla Wafers to a food processor until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until combined.
  • Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
  • Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

Filling

  • In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  • Slowly pour in the sugar and flour and mix until just combined.
  • Add vanilla, heavy cream, and orange cream liquor. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  • Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  • Add the eggs one at a time and mix just until the yolk disappears into the batter.
  • Pour the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
  • Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  • Place the cheesecake on top of the trivet and set your pot to high pressure for 40 minutes and allow to naturally release.
  • Once you can open the pot, remove the cheesecake and allow to cool to room temperature on a wire rack.
  • Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Topping:

  • In the bowl of a stand mixer equipped with a whisk attachment, pour in the heavy cream and whisk on high speed until it starts to thicken.
  • Add in the powdered sugar and mix on low speed until combined. Slowly increase the speed to high until stiff peaks form.
  • Place the whipped cream in a piping bag equipped with a piping tip, and pipe swirls of whipped cream around the cheesecake.
  • Top with orange slices and serve!
  • Keep any left overs in an airtight container in the refrigerator for up to three days.

Equipment

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