Orange Creamsicle Cheesecake - recipe

Start by making the graham cracker crust.

In a bowl, combine graham cracker crumbs with melted butter using your hands.

If the mixture feels too dry, add more melted butter.

Butter a 9-inch springform pan or use a professional pan release.

Take half of the graham cracker mixture and press it into the bottom of the springform pan, making it thick if desired.

Bake the crust in a preheated oven at 350 degrees Fahrenheit for 8 minutes.

In a mixing bowl, add cream cheese and sugar, and cream together using a paddle attachment starting on low speed, then increasing to medium.

Scrape down the sides of the bowl to ensure everything is well combined.

Add eggs one at a time, mixing well after each addition, and scrape the bowl again.

Add vanilla extract and sour cream, mixing until combined.

Pour the cream cheese mixture into the baked graham cracker crust, shaking the pan to distribute the batter evenly without smoothing it too much.

Prepare a water bath by placing a half sheet pan filled with warm water in the oven.

Bake the cheesecake at 325 degrees Fahrenheit for approximately 1.5 to 3 hours, checking after 1.5 hours.

After baking, the cheesecake should be slightly jiggly but mostly set; let it cool completely.

Chill the cheesecake in the fridge overnight or in the freezer for a few hours.

For the orange cream layer, dissolve orange flavored gelatin in boiling water and let it cool slightly.

Whip 8 ounces of heavy cream to use instead of Cool Whip.

Combine the cooled gelatin with the whipped cream until smooth.

Pour the orange cream layer over the chilled cheesecake and return it to the freezer for 2 to 3 hours.

After freezing, let the cheesecake sit at room temperature for about 15 minutes before slicing.

Equipment Needed

Spice Level:

Dietary

Allergens