Description

When life gives you oranges, make Orange Creamsicle Cheesecake and elevate your zest for life! This tangy, creamy, and dreamy dessert combines the refreshing taste of oranges with the richness of cheesecake. Perfect for any occasion, this dessert brings a citrusy twist to your traditional cheesecake, making it an unforgettable treat. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake is sure to delight your taste buds.

Ingredients

Ingredients for the Crust

2 1/2 cups graham cracker crumbs
1/2 cup white sugar
8 tablespoons butter, melted

Ingredients for the Cheesecake Filling

4 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
2 tablespoons all-purpose flour
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup heavy cream
1 tablespoon orange zest (from about 2 oranges)
1/2 cup fresh orange juice (from about 2 oranges)

Ingredients for the Creamy Orange Layer

1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/2 tablespoon orange zest
1/4 cup fresh orange juice
A few drops of orange food coloring (optional)

Ingredients for the Whipped Cream Topping

1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
For the crust, mix graham cracker crumbs with sugar and melted butter until well blended. Press the mixture onto the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then set aside to cool.
For the cheesecake filling, beat 4 packages of softened cream cheese with white sugar and flour in a large bowl until smooth. Add eggs one at a time, mixing just enough to incorporate. Add vanilla extract, sour cream, 1/2 cup heavy cream, orange zest, and orange juice. Mix until smooth.
Pour the filling into the cooled crust and bake for 55-65 minutes, or until the center is set and the top appears dry.
Turn off the oven and leave the door closed; let the cheesecake sit in the oven for 1 hour. Remove from the oven and let it cool completely. Refrigerate for at least 4 hours.
For the creamy orange layer, beat 1 package of softened cream cheese with powdered sugar, heavy cream, vanilla extract, orange zest, and orange juice until smooth. If a brighter color is desired, add a few drops of orange food coloring. Spread this mixture over the chilled cheesecake.
For the whipped cream topping, beat 1 cup heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread or pipe the whipped cream over the creamy orange layer.
Refrigerate the cheesecake for another 2 hours to allow the creamy orange layer to set properly.
Before serving, run a knife around the inside edge of the pan to loosen the cheesecake and remove the pan’s rim. Garnish with additional orange zest if desired.

Notes

Serving Tips

Chill Properly: For the best texture, ensure the cheesecake is fully chilled before serving. Let it sit in the refrigerator for at least 4 hours, but overnight is even better for the flavors to meld.
Garnish: Enhance the citrusy flavor by garnishing the cheesecake with fresh orange zest or slices of orange. A sprinkle of graham cracker crumbs on top can also add a delightful crunch.
Slice with Precision: Use a warm knife to slice the cheesecake. Dip it in hot water and wipe it dry before cutting to get clean, smooth slices.

Storage Tips

Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This helps maintain its creamy texture and prevents it from drying out.
Freezing: If you want to store it longer, freeze individual slices by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. It can last for up to 1 month in the freezer. To thaw, simply place it in the refrigerator overnight.
Avoid Overhandling: To prevent the cheesecake from getting soggy, avoid leaving it out for too long, especially if you’re serving it at room temperature for an extended period.