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Orange Creamsicle Cheesecake Recipe - Bright, Creamy, and nostalgic

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust: 2 cups vanilla wafer crumbs (or graham cracker crumbs)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Cheesecake Filling: 24 ounces cream cheese, softened (3 blocks)
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • Zest of 2 oranges (about 2 tablespoons)
  • 1/2 cup freshly squeezed orange juice
  • 1 tablespoon orange gelatin powder or instant pudding mix (optional, for color and stability)
  • 3 large eggs, room temperature
  • 3/4 cup cold heavy cream
  • 1 tablespoon powdered sugar
  • Orange Swirl (optional but pretty): 2 tablespoons orange marmalade
  • 1 teaspoon water, to loosen
  • 1–2 drops orange food coloring (optional)
  • Sour Cream Topping (crack-preventer): 3/4 cup sour cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Make the crust: Mix crumbs, melted butter, sugar, and salt. Press evenly into the bottom and 1 inch up the sides. Bake 8–10 minutes. Cool while you make the filling.
  3. Beat the cream cheese: In a large bowl, beat cream cheese on medium until smooth, about 2 minutes. Add granulated sugar and beat until fluffy, scraping the bowl.
  4. Add flavor: Beat in sour cream, vanilla, orange zest, orange juice, and gelatin powder (if using). Mix just until combined and smooth.
  5. Add eggs: Beat in eggs one at a time on low, just until incorporated. Do not overmix.
  6. Whip the cream: In a separate bowl, whip heavy cream with powdered sugar to medium peaks. Gently fold into the cheesecake batter until no streaks remain.
  7. Assemble: Pour filling into the cooled crust. For the swirl, stir marmalade with water, dot small spoonfuls on top, and drag a toothpick through to create swirls. Add food coloring if desired.
  8. Bake: Place the pan on the center rack. Bake 45–55 minutes. The edges should be set and the center slightly wobbly, like Jell-O.
  9. Topping: Whisk sour cream, powdered sugar, and vanilla. Gently spread over the hot cheesecake. Return to oven for 5 minutes.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit 30 minutes. Move to a rack and cool to room temp.
  11. Chill: Cover and refrigerate at least 6 hours, ideally overnight. Release the springform and slice with a warm, clean knife.