Description
A bright, nostalgic Orange Creamsicle Cheesecake with a buttery graham crust, silky citrus-vanilla filling, and a light creamsicle finish, perfect chilled and make-ahead friendly.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar, divided (use 2 tablespoons for crust and the rest for filling)
- 24 ounces cream cheese, softened
- 1 cup sour cream (or Greek yogurt)
- 2 teaspoons vanilla extract
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 large eggs
- 1/2 cup heavy cream
- 1 packet (3 ounces) orange gelatin powder
Instructions
- Preheat oven to 325°F (163°C) and set up a large baking pan for a water bath.
- In a bowl combine graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar, mix until evenly moistened and press firmly into the bottom of a 9-inch springform pan to form the crust.
- Lightly grease the springform pan sides and wrap the outside of the pan in foil to protect it from water in the water bath.
- Beat 24 ounces softened cream cheese in a large bowl until smooth and lump-free.
- Add the remaining granulated sugar, 1 cup sour cream, 1/2 cup orange juice, 1 tablespoon orange zest, and 2 teaspoons vanilla extract, mixing until combined.
- Sprinkle in 1 packet orange gelatin powder and blend until evenly distributed.
- Add the eggs one at a time, mixing gently after each addition until just combined, then stir in 1/2 cup heavy cream until smooth.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Place the wrapped springform pan in the prepared baking pan and carefully pour hot water into the outer pan to reach halfway up the sides of the springform pan.
- Bake at 325°F (163°C) for 60 to 70 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 30 to 60 minutes to reduce the chance of cracks.
- Remove from the water bath, unwrap, and chill the cheesecake in the refrigerator for at least 6 hours or overnight until fully set.
- When ready to serve, run a thin knife around the pan, release the springform, slice with a sharp knife heated in hot water between cuts for clean slices, and garnish with whipped cream or candied orange slices if desired.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Freshly squeezed orange juice and grated zest deliver the best bright citrus flavor.
- A water bath and slow cooling help prevent cracks and ensure a silky texture.
- Chill overnight for best texture and easier slicing.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 22 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Orange Creamsicle Cheesecake, orange cheesecake, creamsicle dessert, citrus cheesecake, make-ahead cheesecake, summer dessert