Orange Marble Cheesecake
Orange Marble Cheesecake with an Oreo cookie crust is a luscious cheesecake dessert. The perfect pressure cooker cheesecake recipe for a Halloween party.
Becka recently sent me a sweet email. She said, “I’m a huge fan of your blog, having just found it after the purchase of my first pressure cooker.” She asked if I had chocolate or a chocolate marble cheesecake recipe that she could make for her family for Christmas.
So I had marble cheesecake on my mind when I was thinking of fun Halloween desserts, and I couldn’t resist making a black and orange marble cheesecake recipe.
Making Orange Marble Cheesecake in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Orange Marble Cheesecake!
Rather than adding food coloring to get the orange color, I decided to use orange candy melts. They’re not technically chocolate. They’re similar to a white chocolate, but they do have that same creamy mouth feel and richness.
It’s especially important when adding the candy melts to the cream cheese, that the candy melts are melted but cooled, and the cream cheese is room temperature. Otherwise, the candy melts will clump and harden when you add it to the cream cheese.
I also added orange zest to the orange batter, so the cheesecake has a light orange flavor, which pairs really well with the chocolate Oreo cookies.
Thanks Becka for suggesting the marbled cheesecake. Give this orange marbled cheesecake recipe a try and I’ll keep working on the chocolate cheesecake.
Orange Swirl Cheesecake
Ingredients
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar, divided
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 room temperature eggs, divided
- 1/2 cup orange candy melts, melted and cooled
- 1 tablespoon orange zest
Instructions
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
Place 8 ounces of cream cheese into a mixing bowl. Add 1/4 cup sugar and beat at medium speed until smooth. Blend in sour cream, and vanilla. Mix in one egg just until blended; don't over mix.
In a second mixing bowl, place 8 ounces of cream cheese and add 1/4 cup sugar and beat until smooth. Gradually beat in melted candy melts. Mix in one egg just until blended. Stir in orange zest.
Scatter dollops of vanilla batter on top of the crust alternating with dollops of orange batter. Use a skewer to swirl the orange and vanilla batters together.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set but slightly jiggly like a set jello. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight. Refrigerate until ready to serve.
Decorate with whipped cream, grated orange candy melts, and Oreo cookie crumbs, optional.
Pin the Orange Marble Cheesecake Recipe:
More marble cheesecake recipes to try:
Skinny Marble Cheesecake, from A Family Feast
Black Bottom Marble Cheesecake, from All Day I Dream About Food
Where do you find these candies?
Hi Cindy – Amazon sells the Wilton Candy Melts https://www.amazon.com/Wilton-Orange-Candy-Melts-12-Ounce/dp/B0061TXUJC/ref=sr_1_1?ie=UTF8&qid=1530585456&sr=8-1&keywords=orange+candy+melts. You can also find them at Craft stores like Michaels.
Popping back in to say that I made this last weekend and oh my goodness it’s delicious! My “I don’t care for cheesecake” had a piece and went crazy over it-said it tastes just like a Creamsicle.
And it’s so pretty! I wanted to make sure the orange batter had plenty of orange taste so I added 1/4 teaspoon of Lorann double strength orange oil along with the orange zest….worked out perfectly. I also covered the pan with foil and added 3 minutes to the cooking time. This is the first cheesecake I made in the pressure cooker that didn’t crack or look like it had lumps and bumps-it came out perfect.
Thanks so much for sharing this recipe, Barbara-it’s a winning one for sure. 🙂
Thanks Carol! So glad you loved it. Adding orange oil is a great idea 🙂
Hi Barbara, I have a some what silly question. When you make the cookie crumbs, do you leave the frosting filling in or scrape it out……?
Also, I have a favorite cheesecake recipe that I have made the conventional way for years. The egg whites are beaten separately and folded in. For the pressure cooker do you think I should not do that and just add the whole egg? Would it make it too light?
Thanks,
Deb
Hi Deb – not silly questions at all. You can really do it either way, and I’ve done it both ways and I don’t think it matters much. The crust is a little sweeter with the filling in, but I usually don’t take the time to remove it.
I haven’t made cheesecake with whipped egg whites before – not in the pressure cooker nor the oven. But if you love the recipe, I would give it a try in the pressure cooker and see what you think. I would be careful not to fill the pan more than 2/3’s full. Let me know how it goes.
Great for Halloween! Thanks for the recipe.
Candy melts, is that 12 cup before melting or after
It’s 1/2 cup before melting. Enjoy!
What an attracting orange cheesecake, it definitely caught my attention to try it out!
Dear Barbara, this is great ! Thank you !
Oh my gosh, that looks good! I’ve got one of your raspberry cheesecakes waiting sweetly in the fridge right now, all decorated up (by my daughter) for my birthday celebration tonight, but now I think I Need to make this cheesecake too! I don’t have orange melts (must add them to the list), but I expect it would work with white chocolate chips and some food color too. And maybe a bit of Cuarenta y Tres? Mmmm. Anyway, thank you for another wonderful recipe!
Thanks Melora! Hope you loved the raspberry cheesecake and that you had a lovely birthday. You definitely could use white chocolate and food coloring, and why not a little liquor 🙂
Reminds me of a creamcycle from the Good Humor Man. Am I dating myself?lol
I have fond memories of the Good Humor Man too 🙂
Ohhhh my. I was just thinking of cheesecake yesterday when I was rearranging my baking pan cabinet and pulled out my small springform pan…I haven’t made one since Valentine’s day. Chocolate and orange has been one of my favorite flavor combinations since I was a kid. I’m definitely gonna have to try this one-it looks and sounds delicious!
Thanks Carol – it definitely sounds like it’s time for another cheesecake.