🍊🍊 Orange Creamsicle Cheesecake 🍊🍊
When life gives you oranges, make Orange Creamsicle Cheesecake and elevate your zest for life! 🍊+🍰=💛
Ingredients:
For the crust:
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
8 tablespoons butter, melted
For the cheesecake filling:
4 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
2 tablespoons all-purpose flour
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup heavy cream
1 tablespoon orange zest (from about 2 oranges)
1/2 cup fresh orange juice (from about 2 oranges)
For the creamy orange layer:
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/2 tablespoon orange zest
1/4 cup fresh orange juice
A few drops of orange food coloring (optional)
For the whipped cream topping:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C).
For the crust, mix graham cracker crumbs with sugar and melted butter until well blended. Press the mixture onto the bottom and all the way up the sides of a 9-inch springform pan. Bake in preheated oven for 10 minutes, then set aside to cool.
For the cheesecake filling, beat 4 packages of softened cream cheese with white sugar and flour in a large bowl until smooth. Mix in eggs one at a time, just enough to incorporate. Add vanilla extract, sour cream, 1/2 cup heavy cream, orange zest, and orange juice. Mix until smooth.
Pour the filling into the cooled crust and bake for 55-65 minutes, or until the center is set and the top appears dry.
Turn off the oven and leave the door closed; let the cheesecake sit in the oven for 1 hour. Remove from the oven and let it cool completely, then refrigerate for at least 4 hours.
For the creamy orange layer, beat 1 package of softened cream cheese with powdered sugar, heavy cream, vanilla extract, orange zest, and orange juice until smooth. If a brighter color is desired, add a few drops of orange food coloring. Spread this mixture over the chilled cheesecake.
For the whipped cream topping, beat 1 cup heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread or pipe the whipped cream over the creamy orange layer.
Refrigerate the cheesecake for another 2 hours to allow the creamy orange layer to set properly.
Before serving, run a knife around the inside edge of the pan to loosen the cheesecake and remove the pan's rim. Garnish with additional orange zest if desired.