This is an oldie but it was a good one.

IP Orange Cheesecake


Crust: 2 cups finely chopped gingersnaps

3 tbsp. butter melted

Filling: 2 (8-oz) pkg cream cheese, softened

1 c. sugar

3 - eggs

1 tbsp. grated orange peel

1/4 cup heavy Whipping cream 

1- tsp vanilla extract 


1/2 cup water

1/4 cup frozen orange juice concentrate, thawed

1/3 c. sugar

1 tbsp. cornstarch


 In medium bowl, combine crust gingersnaps and melted butter and mix well. Press in the bottom and 2" up the sides of ungreased 7"x 3" push pan.

In a large bowl beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add heavy cream beating just until blended. Add orange peel and blend well. Now add vanilla and the eggs one at a time careful not to over mix. Pour into crust,  I lined the bottom of my pan with parchment paper.



 Place in pot with 1 1/2 cups of water. Set on Manual for 38 minutes and 15-minute natural pressure release. Cool completely.

In small sauce pan, combine all topping ingredients and mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes and spoon over cooled cheesecake. Refrigerate at least 4 hours before serving. (For best results refrigerate overnight)


Keith Tant 

Kooking with Keith, LLC