Orange Creamsicle Cheesecake

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This Orange Creamsicle Cheesecake is a delightful treat that combines the smooth richness of cheesecake with the bright, refreshing flavors of orange. The beautiful orange swirl adds a pop of color and a tangy citrus kick, making every slice a perfect balance of sweet and tart.

  1. Ingredients:
    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup orange juice
  • Zest of 1 orange
  • 2 tablespoons cornstarch

For the Orange Swirl:

  • 1/2 cup orange juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

For the Whipped Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes until golden brown, then set aside to cool.
  3. For the cheesecake filling, beat the cream cheese and sugar in a large bowl until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
  4. Stir in the sour cream, orange juice, orange zest, and cornstarch until fully incorporated. Pour the cheesecake filling over the cooled crust.
  5. In a small saucepan, combine the orange juice and sugar for the orange swirl. Bring to a simmer over medium heat. Stir in the cornstarch and continue to cook until the mixture thickens, about 2-3 minutes. Remove from heat and let it cool slightly.
  6. Drop spoonfuls of the orange mixture onto the cheesecake filling and swirl gently with a knife or skewer to create a marbled effect.
  7. Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  8. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. For the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cooled cheesecake just before serving.
  10. Garnish with additional orange zest or slices of orange if desired.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 350 kcal | Servings: 12 servings

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