Orange Creamsicle Cheesecake
A delightful Orange Creamsicle Cheesecake that combines creamy cheesecake with zesty orange flavors, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs because who can resist a good crust?
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar sweeten the deal!
For the Cheesecake Filling
- 16 oz cream cheese, softened the star of our show
- 1 cups granulated sugar
- 1 tsp vanilla extract a dash of magic!
- 1 large orange, zest for that zesty zing
- 0.5 cups freshly squeezed orange juice juice up your life!
- 4 large eggs
For the Topping
- to taste whipped cream optional, but why not?
- to taste orange slices or zest for garnish
Instructions
Create the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan.
- Bake for about 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add in the sugar and continue beating until well combined.
- Mix in the vanilla extract, orange zest, and orange juice.
- Add the eggs, one at a time, mixing well after each addition.
Bake the Cheesecake
- Pour the filling over the cooled crust in the springform pan.
- Bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside.
- Chill in the fridge for at least 4 hours, or overnight.
Serve and Enjoy!
- Carefully release the cheesecake from the springform pan.
- Top with whipped cream and garnish with fresh orange slices or zest.
- Slice, serve, and enjoy!
Notes
Tips: You can add mini chocolate chips to the filling for a fun twist. Store leftovers in an airtight container for up to five days.