Orange Dreamsicle Cheesecake Recipes

CREAMSICLE® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
• Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
• Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
• Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

NO-BAKE ORANGE CREAMSICLE CHEESECAKE

Steps:

• Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
• Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
• In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
• In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
• In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
• Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.

ORANGE DREAMSICLE CHEESECAKE

Steps:

• Preheat over to 325.
• In a mixing bowl combine the butter, sugar, and graham cracker crumbs. stir until combined. Pat into a 9" springform pan. Set aside.
• In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour filling into crust. Bake for 40 minutes. Turn off the over and crack the over door for 30 minutes. Remove from over and allow to cool completely.
• Once cool mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until its completely combined. Pour over cheesecake.
• set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from freezer amd chill in the refrigirator until ready to serve.