Do you remember those iconic orange and vanilla cream popsicles from our childhood? Well I’ve taken those flavors as inspiration for this delicious Orange Creamsicle Cheesecake!
This recipe is incredibly simple and straightforward. It is standard plain cheesecake, with the addition of fresh orange zest and juice. The resulting cheesecake imparts beautiful citrus flavors, and the combination of vanilla and oranges is swoonworthy.
Orange Creamsicle Cheesecake
- 2 cups graham crackers crumbs
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 pounds (four 8-ounce packages) cream cheese, at room temperature
- 1 cup granulated sugar
- 2 tablespoons finely grated orange zest
- ½ cup sour cream (or heavy whipping cream), at room temperature
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon vanilla extract
- 4 large eggs
- Whipped cream
- Sliced oranges
- Candied oranges
Preheat oven to 325°F and set aside a 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the springform pan. Set aside.
In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and orange zest and beat until thoroughly mixed. Reduce speed to low and add sour cream, orange juice, and vanilla. Mix until completely incorporated, scraping down the sides of the bowl as needed.
Add eggs one at a time, taking care not to overmix. Pour filling over prepared crust.
Place in the oven on the rack above the water bath. Bake until the edges begin to set but the center still looks jiggly, about 50 to 60 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate for several hours (preferably overnight).
Garnish as desired and serve.
Always use room temperature ingredients. It helps reduce lumps in the batter and provides for a more even textured cheesecake.
Avoid over-mixing once you add the eggs. Over-mixing creates air in the batter, which when baked and cooled will result in a cracked top. Mix on low speed until the eggs have been completely incorporated, and you should be fine. Giving the prepped cheesecake a few taps on the countertop before baking also aids in removing any extra air bubbles.
For the water bath place a large pan of boiling water in the rack below your cheesecake. This helps create steam in the oven and the cheesecake is able to bake evenly.
When it’s time to turn off the oven, leave the oven door slightly ajar and allow the cheesecake to cool in the oven itself to room temperature. This allows the cheesecake to complete the cooking process and gently cools it down, which avoids creating cracks on the surface.