Orange Creamsicle Cheesecake
This Orange Creamsicle Cheesecake blends the classic flavors of creamy vanilla and vibrant orange into a rich, velvety dessert. It has a graham cracker crust, a swirled orange and vanilla cheesecake filling, and an optional orange glaze or whipped topping for a visually stunning and flavorful finish.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1 package (3 oz) orange gelatin mix (e.g., orange Jell-O)
- ½ cup boiling water
- Zest of 1 orange
Optional Toppings:
- Orange glaze (powdered sugar mixed with orange juice)
- Whipped cream
- Orange slices or zest for garnish
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes or refrigerate if not baking.
- Prepare the gelatin mix: Dissolve the orange gelatin in ½ cup boiling water. Stir until fully dissolved and let cool slightly.
- Make the cheesecake base: Beat cream cheese and sugar until smooth. Add vanilla extract and orange zest.
- Prepare the whipped cream: Beat heavy whipping cream in a chilled bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Combine flavors: Divide the cream cheese mixture in half. Stir the cooled orange gelatin into one half.
- Assemble the cheesecake: Pour the plain cream cheese mixture onto the crust, spreading evenly. Add dollops of the orange mixture and swirl with a knife for a marbled effect.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours or overnight for best results.
- Add toppings: Before serving, add whipped cream, glaze, or orange slices for decoration.