Orange Creamsicle Cheesecake



For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:

4 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs
Zest of 2 oranges
1/2 cup freshly squeezed orange juice
1 tablespoon orange extract (adjust based on preference)
For the topping (optional):

Whipped cream
Orange slices for garnish


Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Make the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, mixing until well combined. Beat in eggs one at a time, just until blended. Stir in orange zest, orange juice, and orange extract.

Bake the cheesecake: Pour the filling over the crust in the springform pan. Bake at 325°F (165°C) for 55-60 minutes or until the center is almost set. The edges should be slightly puffed and set, but the center should still jiggle a bit when gently shaken.

Cool and chill: Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or overnight, until thoroughly chilled.

Garnish and serve: Before serving, garnish with whipped cream and fresh orange slices, if desired.

Macronutrients Per Serving: Assuming 12 servings

Calories: Approximately 500 kcal
Fat: 38g
Carbohydrates: 35g
Protein: 8g
Prep Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 4 hours
Total Time: About 5 hours 20 minutes

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