Orange Creamsicle Cheesecake
Indulge in the delightful flavors of summer with this Orange Creamsicle Cheesecake. The creamy cheesecake is infused with fresh orange zest and orange juice, creating a light and refreshing dessert reminiscent of your favorite childhood popsicle.
Equipment
- 1 9-inch springform pan
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 zester or grater
- 1 whisk
- 1 aluminum foil
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 packages cream cheese, softened Each package is 8 ounces.
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup fresh orange juice
- Zest of 1 large orange orange zest Use for cheesecake filling.
- 1 cup sour cream
- ¼ cup powdered sugar
- Zest of 1 orange orange zest Use for topping.
- 2 tablespoons fresh orange juice Use for topping.
Instructions
- Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan to form an even layer. Set aside.
- In a separate mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just blended.
- Mix in the vanilla extract, fresh orange juice, and orange zest until well combined.
- Pour the cheesecake filling over the crust and smooth the top with a rubber spatula.
- Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly for 1 hour.
- Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight to firm up.
- For the topping, whisk together sour cream, powdered sugar, orange zest, and fresh orange juice until smooth.
- Spread the orange topping over the chilled cheesecake just before serving.
- Remove the cheesecake from the springform pan and slice into servings. Enjoy!
Notes
For best results, use room temperature ingredients to prevent lumps in the cheesecake filling. You can garnish with fresh orange slices or whipped cream for an extra touch. Ensure the cheesecake is fully cooled before refrigerating to avoid cracks.