why make this recipe
If you love the refreshing taste of oranges and the creamy delight of cheesecake, then this Orange Creamsicle Cheesecake is a must-try dessert. It combines rich cream cheese with the bright flavor of fresh oranges, creating a dessert that is both indulgent and refreshing. Perfect for summer gatherings, holidays, or any special occasion, this cheesecake is sure to impress your family and friends. Its unique orange flavor sets it apart from traditional cheesecakes, making it a delightful treat that brings back memories of warm, sunny days.
how to make Orange Creamsicle Cheesecake
Ingredients:
- 1 ½ cups crushed vanilla wafer cookies
- 5 tbsp unsalted butter, melted, plus extra for greasing
- 2 tbsp granulated sugar (for crust)
- 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 2 tbsp fresh orange zest (from 2-3 medium oranges)
- ¼ cup fresh orange juice (strained, from 2-3 medium oranges)
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh orange juice (for glaze)
- 1 tsp orange zest, for garnish (optional)
Directions:
- Preheat your oven to 350°F. Grease a 9-inch springform pan.
- In a mixing bowl, combine the crushed vanilla wafers, 2 tablespoons of granulated sugar, and melted butter. Mix well and press this mixture into the bottom of the prepared pan and 1 inch up the sides.
- Bake the crust for 10 minutes, then let it cool completely.
- In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
- Add 1 cup of granulated sugar and mix on low speed for 1 minute.
- Add the eggs one at a time, mixing just until each one is incorporated.
- Stir in the sour cream, 2 tablespoons of orange zest, ¼ cup of orange juice, vanilla extract, and salt until well combined.
- Pour the filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Wrap the pan in 2 layers of aluminum foil to prevent water from leaking in. Place the pan in a roasting pan and add hot water to the roasting pan, reaching about 1 inch up the sides of the cheesecake pan.
- Bake at 350°F for 75 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Afterward, let it cool to room temperature on a wire rack for 2 hours.
- Cover the cheesecake loosely with plastic wrap and chill in the fridge for at least 6 hours or overnight.
- When ready to serve, whisk together the powdered sugar and 2 tablespoons of orange juice to make a glaze. Pour the glaze over the chilled cheesecake and garnish with extra orange zest if desired.
- Slice with a warm knife and serve cold.
how to serve Orange Creamsicle Cheesecake
This cheesecake is best served cold. You can slice it into wedges and place each piece on a dessert plate. Consider adding a fresh orange slice or a dollop of whipped cream on top for an extra touch. It also pairs well with a cup of coffee or tea for a delightful dessert experience.
how to store Orange Creamsicle Cheesecake
To store your Orange Creamsicle Cheesecake, keep it in the refrigerator. Cover it loosely with plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days. If you have any leftovers, you can also freeze the cheesecake for a longer shelf life. Just make sure to wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
tips to make Orange Creamsicle Cheesecake
- Ensure that all your ingredients are at room temperature before starting. This helps create a smooth and creamy filling.
- For a stronger orange flavor, feel free to add more zest or orange juice to the filling.
- If you’re in a hurry, you can use a premade graham cracker crust instead of making the vanilla wafer crust from scratch.
- Monitor the cheesecake closely while baking. If the edges are set but the center jiggles too much, it may need a little extra time in the oven.
variation
You can try a berry twist on this cheesecake by adding pureed strawberries or blueberries to the filling for a fruity layer. Swirling in some fruit puree before baking can create a beautiful marbled effect.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, the cheesecake can be made a day or two in advance. Just make sure to cover it and keep it in the refrigerator until you’re ready to serve.
Q: Can I substitute low-fat cream cheese?
A: While you can use low-fat cream cheese, the texture and richness of the cheesecake may change. Full-fat cream cheese provides the best results.
Q: How do I prevent cracks in my cheesecake?
A: To prevent cracks, avoid overmixing the batter and try baking the cheesecake in a water bath. Letting it cool slowly in the oven also helps.
Orange Creamsicle Cheesecake
A refreshing cheesecake combining rich cream cheese with the bright flavor of fresh oranges, perfect for summer gatherings and special occasions.
- Total Time: 110 minutes
- Yield: 12 servings 1x
Ingredients
- 1 ½ cups crushed vanilla wafer cookies
- 5 tbsp unsalted butter, melted, plus extra for greasing
- 2 tbsp granulated sugar (for crust)
- 3 (8 oz) blocks full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 2 tbsp fresh orange zest
- ¼ cup fresh orange juice
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh orange juice (for glaze)
- 1 tsp orange zest, for garnish (optional)
Instructions
- Preheat your oven to 350°F and grease a 9-inch springform pan.
- Combine the crushed vanilla wafers, 2 tablespoons of granulated sugar, and melted butter in a mixing bowl. Press this mixture into the bottom and 1 inch up the sides of the prepared pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
- Add 1 cup of granulated sugar and mix on low speed for 1 minute.
- Add the eggs one at a time, mixing just until each one is incorporated.
- Stir in the sour cream, orange zest, orange juice, vanilla extract, and salt until well combined.
- Pour the filling into the cooled crust and tap the pan gently to release any air bubbles.
- Wrap the pan in 2 layers of aluminum foil. Place it in a roasting pan and add hot water reaching about 1 inch up the sides of the cheesecake pan.
- Bake at 350°F for 75 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour.
- Cool to room temperature on a wire rack for 2 hours.
- Chill in the fridge for at least 6 hours or overnight.
- Whisk together powdered sugar and 2 tablespoons of orange juice for a glaze, then pour over the chilled cheesecake.
- Garnish with extra orange zest if desired and serve cold.
Notes
Ensure all ingredients are at room temperature for best results. For added flavor, increase the amount of orange zest or juice.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
