Instant Pot Cranberry Cheesecake Recipe

Introducing Instant Pot Cranberry Cheesecake, a festive twist on a classic dessert! With the convenience of the Instant Pot, indulge in creamy cheesecake infused with tangy cranberry flavors and topped with a luscious cranberries and cream.

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📋 Ingredients

• Ritz Cracker Crumbs: Form the base of your cheesecake, providing a salty and crunchy contrast to the creamy filling.
• Granulated Sugar: Sweetens both the base and filling of the cheesecake, balancing out the tanginess of the cream cheese and cranberries.
• Unsalted Butter: Binds the cracker crumbs together to form a solid base, while also adding a hint of richness.

Instant Pot Cranberry Cheesecake Filling

• Cream Cheese: The star of any cheesecake, it provides a creamy, tangy flavor that's irresistibly smooth and velvety.
• Eggs: Help set the cheesecake as it cooks, giving it its classic dense yet creamy texture.
• Orange Juice & Zest: Infuse the cheesecake with a bright, citrusy flavor that complements the tartness of the cranberries beautifully.
• All-Purpose Flour: Helps stabilize the cheesecake and ensures a smooth, firm texture.
• Sour Cream: Adds a tangy note and extra creaminess to the filling, enhancing the overall richness of the cheesecake.
• Vanilla Extract & Orange Extract: Both add depth of flavor, with vanilla providing sweetness and warmth, and orange boosting the citrusy notes.
• Cranberries: Bring a tart, fruity element to the cheesecake, creating a delightful contrast with the sweet and creamy filling.

🔀 Substitutions & Variations

• Crust & Base Tweaks: Experiment with using a classic graham cracker crust, or try a ginger snap or digestive biscuit crust for a spiced twist. For the cheesecake filling, blend traditional cream cheese with a dollop of sour cream or Greek yogurt for added tang and creaminess.
• Cranberry Enhancements: Incorporate fresh or frozen cranberries directly into the cheesecake batter for bursts of tart flavor, or create a vibrant cranberry swirl. Alternatively, top the cheesecake with a homemade cranberry sauce enhanced with a splash of orange juice for brightness.
• Citrus & Spice Accents: Elevate the overall flavor by adding a touch of orange or lemon zest to both the filling and the topping. A pinch of cinnamon or nutmeg can also complement the tartness of the cranberries, providing a warm, seasonal note.

🔪 How To Make Cranberry Cheesecake

1. Step 1: Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper. In a food processor, combine cracker crumbs, sugar and melted butter and pulse to mix the ingredients.

2. Step 2: Press the Crust into the bottom of the prepared springform pan until it reaches halfway up the sides. Use a measuring cup or glass jar to press the crust down.

3. Step 3: In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth.

4. Step 4: Next, add one egg at a time to the mixture. Continue mixing in between adding each egg

5. Step 5: Add in the orange juice and orange zest and mix.

6. Step 6: Add in the flour, sour cream, and extracts and mix to incorporate. Mix the cheesecake batter until smooth. 

7. Step 7: Add the cranberry mixture and fold it into the cheesecake batter. Pour the cheesecake batter into the springform pan and tap the pan several times on the counter to remove air bubbles.

8. Step 8: Add 1 ½ cups of water to the inner pot of the Instant Pot. Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot. Close the Instant Pot lid and set it to pressure cook on high pressure for 30 minutes. Then perform a natural release. Remove the sling and let the cheesecake cool on a wire rack for at least an hour. refrigerator for 12 hours or overnight.

Instant Pot Cranberry Cheesecake Recipe

Angela Milnes

This Instant Pot Cranberry Cheesecake is the perfect mix of creamy and tangy! Easy to make and always a hit, it’s a festive favorite that’s sure to impress.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 8 Servings

Calories 189 kcal

Ingredients

  

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For The Base

• ▢ 1 Cup Ritz cracker crumbs
• ▢ 1 Tablespoon granulated sugar
• ▢ ¼ Cup unsalted butter melted

For The Filling

• ▢ 2 Pkt Cream Cheese 8 ounce Softened
• ▢ ½ Cup Granulated Sugar
• ▢ 2 Eggs
• ▢ 1 Tablespoon Orange juice
• ▢ 1 teaspoon Orange Zest
• ▢ 4 tablespoons All Purpose Flour Plain Flour
• ▢ ¼ tablespoon Sour Cream
• ▢ 1 Teaspoon Vanilla Extract
• ▢ ¼ teaspoon Orange Extract

For the Topping

• ▢ 1 Cup Cranberries

Instructions

 

• Grease the sides and bottoms of a 6-inch push pan and line the pan with a parchment round. Alternatively, you can also line the sides of the pan with parchment paper.
• In a food processor, combine cracker crumbs, sugar and melted butter and pulse to mix the ingredients.
• Press the Crust into the bottom of the prepared springform pan until it reaches halfway up the sides. Use a measuring cup or glass jar to press the crust down.
• Place the springform pan in the freezer while making the orange cranberry cheesecake filling. Freezing will help hold the crust together
• In a mixing bowl, mix the cream cheese and granulated sugar until nice and smooth. Then add one egg at a time to the mixture. Continue mixing in between adding each egg
• Add in the orange juice and orange zest and mix.
• Add in the flour, sour cream and extracts and mix to incorporate. Mix the cheesecake batter until smooth. 
• Add the cranberry mixture and fold it into the cheesecake batter.
• Pour the cheesecake batter into the springform pan and tap the pan several times on the counter to remove air bubbles.
• You can also run a fork or knife through the cheesecake filling to remove air bubbles.
• Cover the orange cranberry cheesecake with aluminum foil to prevent condensation from accumulating on the top of the cheesecake while pressure cooking.
• Add 1 ½ cups of water to the inner pot of the Instant Pot.
• Using a sling (you can buy a sling for the Instant Pot or make one out of foil), lower the pan into the inner pot.
• Close the Instant Pot lid and set it to pressure cook on high pressure for 30 minutes.
• Allow for a natural pressure release when the cooking time has finished. Remove the cheesecake from the Instant Pot.
• Take the foil off of the top and gently soak up any condensation that has formed on the top of the cheesecake with a paper towel or flour sack towel.
• Let the orange cranberry cheesecake cool on a wire rack for at least an hour. once the cheesecake cools place in the refrigerator for 12 hours or overnight.
• After 12 hours, remove the cheesecake from the refrigerator and set the pan on top of a large can. Push the sides of the cake pan down, slowly.
• Remove the cheesecake from the pan bottom, and set it on a cake plate or serving tray.
• Serve with cream or a splash of cranberry sauce and melted white chocolate or sprinkle some orange zest onto the top of the cheesecake.

Notes

Cheesecake can sit out at room temperature for up to two hours. After two hours, the cheesecake should be placed in the refrigerator.

Nutrition

Calories: 189kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 57mgSodium: 87mgPotassium: 56mgFiber: 1gSugar: 17gVitamin A: 255IUVitamin C: 3mgCalcium: 19mgIron: 1mg

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