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Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake

This delightful Orange Creamsicle Cheesecake is a creamy, fruity dessert that brings back childhood memories of the classic frozen treat. The blend of orange zest and cream cheese creates a refreshing flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 zester or grater
  • 1 baking pan (for a water bath)
  • 1 plastic wrap

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¾ cup unsalted butter, melted
  • 2 cups cream cheese, softened Ensure all ingredients are at room temperature for a smooth mixture.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • ¾ cup fresh orange juice
  • 1 cup sour cream Can substitute with Greek yogurt for a healthier option.
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the 9-inch springform pan to form the crust. Set aside.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy.
  • Add in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  • Incorporate the vanilla extract, orange zest, and fresh orange juice into the cream cheese mixture. Mix until well combined.
  • Add sour cream and cornstarch to the mixture. Beat until smooth.
  • Pour the cheesecake batter over the prepared crust in the springform pan.
  • Place the springform pan inside a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan (this acts as a water bath).
  • Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  • Remove the cheesecake from the oven and the water bath, and let it cool to room temperature.
  • Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

For a decorative touch, you can top the cheesecake with whipped cream and orange slices before serving.
Ensure all ingredients are at room temperature for a smooth mixture.
If desired, substitute the sour cream with Greek yogurt for a healthier option.