Instant Pot Blood Orange Cheesecake

My Instant Pot Blood Orange Cheesecake is a graham cracker crust delight, filled with a creamy and zesty blood orange cheesecake that’s garnished with fresh, vibrant blood orange slices. 

I get so excited when winter arrives and the stores are bursting with fresh citrus goodness. One of my favorite citrus fruits is blood oranges. They have a great citrus zing to them and are succulently sweet.

In comparison to traditional oranges, blood oranges have a sweeter flavor profile, a stronger orange taste, and has a slight hint of raspberry. I love cooking with them. If you love aromatic spices that bring holiday joy, then you should take a look at my Instant Pot Gingerbread Cheesecake recipe!

Frequently Asked Questions About My Instant Pot Blood Orange Cheesecake Recipe

What are blood oranges?

Blood oranges are delicious citrus fruit that have a tough orange peel, and a beautiful crimson flesh. When you slice into one of these beauties, you can’t help but be excited about the sweet taste that you know is about to hit your taste buds. 

Blood oranges are a winter fruit and work great in salads, and desserts. They bring a sweet woodsy or floral zing that brightens up the creamy and sweet taste of your cheesecake. Plus, they add a beautiful color when you place them on the top of your cheesecake. 

Blood oranges are originally from Sicily and Spain and have three different varieties which include Tarocco, Moro and Sanguinello. They are still often referred to as “Sicilan Blood Oranges”, even though they are now grown in other parts of the world, including Florida. 

How Do You Store This Instant Pot Blood Orange Cheesecake For Later?

Cheesecake can be kept in the fridge for up to 7 days after it has been baked. Side Note: You always want your cheesecake to sit and chill for at least 4 hours, but overnight is best. The chill time makes cheesecakes great for make ahead recipes. 

If you want your cheesecake to last longer than 7 days, you can freeze your baked cheesecake.  To freezer your cheesecake, bake according to the directions, and then once your cheesecake has chilled for the 8 hours, place into an airtight freezer safe container and place in freezer.

Before placing in an airtight freezer safe container, I like to lightly wrap the cheesecake with a plastic wrap. It will prevent any type of “freezer flavor” intrusion from happening.To thaw your cheesecake, place in the fridge overnight and allow to thaw completely before serving. 

Your cheesecake will be great in the freezer for at least 2 months. Anything more than that, I wouldn’t eat…because it might taste like “the freezer.” One month in the freezer is optimal for flavor profile. After 2 months, I can’t promise how well it will taste.

What Can You Make the Cheesecake in?

They make lots of great spring form molds for the Instant Pot, you just have to make sure you don’t get one that’s too wide for your Instant Pot version you have.

1. You can get this Instant Pot Official 7.5″ Spring Form pan, which I would probably suggest getting. If something wrong happens to your pan, then Instant Pot is really good at helping you replace faulty items.
2. If you want a different one, then I would suggest you get this Hiware 7″ Springform cheesecake pan. I like the Hiware one because they actually send you precut parchment paper to fit inside the pan!
3. Lastly, There’s the Fat Daddio Cheesecake pan. It’s standard to have in most households, as they were the first to design a smaller cheesecake pan. It was a stroke of genius that it was able to fit in the 6 quart Instant pot!

Alternative Topping Suggestions for your Instant Pot Cheesecake 

I topped my cheesecake with fresh blood orange slices as an easy but beautiful topping.  If you want to take your toppings up a notch or two I have some suggestions for you.

Top your cheesecake with a layer of fresh whipped cream, and then add your orange segments on top of the whipped cream. This will just another depth of flavor to your blood orange cheese cake. If you don’t want to add blood orange segments, then you can always use the zest from the blood oranges to add some extra flair!

Another suggestion is to use candied orange slices. You can make your own candied blood orange slices by simmering orange slices in a saucepan of simple syrup until they turn take on a shiny tinto them. Then allow to dry on a paper towel, and they are ready to go on the top of your rich cheesecake. 

Instant Pot Blood Orange Cheesecake Ingredients

• 1 cup crushed graham crackers
• 3 tablespoons salted butter (melted)
• 1/2 cup granulated sugar
• 2 – 8 ounce packages of cream cheese (room temperature)
• 1/3 cup sour cream (room temperature)
• 2 eggs (room temperature)
• 2 tablespoons blood orange zest
• 1/2 cup blood orange juice (fresh squeezed)

How To Make Blood Orange Cheesecake 

FOR CRUST

1. Mix crushed graham crackers and butter until you reach a “wet sand” texture. 

2. Press into bottom of springform pan, and then place into the freezer for 12 minutes. 

FOR CHEESECAKE

1. Cream together cream cheese and sugar with a hand held mixer.

2. Add in sour cream, zest and juice. Mix on low speed with mixer.

3. Then add in your eggs, one at a time with your mixer on low speed. You don’t want to over beat the mixture after adding eggs. 

4. Pour mixture into springform mold over graham cracker crust. Try to create and evenly smooth top with a spatula or back of spoon. Tightly cover cheesecake pan with foil.

5. Place 1 cup of water into your Instant Pot liner. Insert trivet, and then place your cheese cake onto the trivet. 

6. Close lid and close vent on lid to sealing position. 

7. Press the pressure cook button and adjust time for 35 minutes. Once done, allow to NPR for 15 minutes. 

8. Remove cheesecake from Instant Pot and allow to cool for approximately 30 minutes, then place in the fridge to chill for at least 4 hours. However, it is best to allow it to chill for at least 8 hours or overnight.

9. Garnish with fresh slices of blood orange. 

Cooking Tips for Cheescake

• Make sure that all your ingredients are room temperature before starting your cheesecake
• Chill cheesecake for at least 4 hours preferably overnight
• Use full fat ingredients for best taste and texture 
• Add more flavor to your crust by adding in a teaspoon of ground cinnamon to your mixture.
• Line the bottom of your springform pan with parchment paper for the easiest cheesecake removal, especially if you want to place on a serving platter.
• If you don’t want to use graham crackers, you can always use vanilla wafer cookies! Just ground them up the same way you do graham crackers, and you’re on your way.

More Delicious Instant Pot Recipes You’ll Love to Make

• The Best Instant Pot Breakfast Burritos
• Instant Pot Thai Chicken Thighs
• Instant Pot Chicken Florentine Soup
• Instant Pot Chicken Noodle Soup Recipe
• Instant Pot Lava Cake
• Instant Pot Ghormeh Sabzi
• Instant Pot Spaghetti
• Instant Pot Rice Pudding