This orange Creamsicle cheesecake is a grown up version of your favorite childhood dessert! The delicious orange filling is sandwiched between a vanilla cookie crust and a fluffy whipped cream topping. Every bite just melts in your mouth!
30 vanilla Oreo cookies, crushed
5 tablespoons melted butter
2 packages (8 oz each) cream cheese, room temperature
1/2 cup sugar
1 teaspoon Grand Marnier liqueur
1 tablespoon fresh squeezed orange juice
1 tablespoon orange zest
1 teaspoon vanilla
2 eggs, separated
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon of tub cream cheese, room temperature
Candied orange peel or orange zest for garnish (optional)
1. Prepare Pan: Preheat oven to 325 degrees. Prepare a 9-inch springform pan by lightly greasing the sides, setting a parchment circle in the bottom, then wrapping the exterior in heavy duty foil.
2. Prepare Crust:
- Place cookies in a food processor and pulse until they form fine crumbs. Transfer to a mixing bowl.
- Melt butter in microwave, the pour into mixing bowl with cookie crumbs and stir until combined.
- Using the back of a spoon, firmly press crumb mixture onto the bottom of the springform pan.
- Bake at 325 degrees for 10 minutes.
3. Prepare Cheesecake Filling:
- Using an electric mixer, in a large bowl beat the cream cheese, sugar, Grand Marnier, orange juice, orange zest and vanilla on medium speed for about 2 minutes, until smooth.
- Reduce mixing speed to low and add egg yolks one at a time, mixing only until completely combined (do not overmix.)
- Beat the eggs whites until they form stiff peaks. Gently fold into the cream cheese batter until completely combined.
- Pour over the graham cracker crust and bake in a shallow hot water bath at 325 degrees for 50 minutes. Do not open the oven door while baking.
- Remove from the oven and place on a wire rack. Check for doneness by gently shaking the pan with your oven mitt. If it jiggles slightly only in the center, it is finished.
- Allow to cool undisturbed on wire rack for 2 hours, then cover with plastic wrap and move to refrigerator to chill six hours, or preferably overnight.
- When completely chilled, carefully remove the sides of the springform pan.
4. Prepare Topping:
- Chill a glass bowl and beaters in freezer for 15 minutes.
- When chilled, add cold whipping cream to bowl and beat at low speed until the mixture begins to thicken.
- Add the powdered sugar and blend in at low speed, then gradually increase the speed on the mixer to medium and beat until thickened more, but not all the way.
- Add in the cream cheese and mix in at medium speed, then increase mixing speed to high and beat until whipped cream is very thick.
- Using a flat spatula, smooth whipped cream over top of cheesecake. Garnish with candied orange peel, mandarin orange slices or orange zest.
You can substitute a graham cracker crust in place of a Golden Oreo crust by using 1-1/2 cups of graham crackers, 3 tablespoons of sugar, and 4 tablespoons of butter. Bake as directed.
Margarine can be substituted for butter in the crust, if desired.
It is best to use full fat cream cheese in cheesecake recipes. Low fat cream cheese may affect the consistency as well as the taste.
You can substitute Cointreau or any orange liqueur for Grand Marnier. Or leave out the alcohol and add another teaspoon of orange juice.
In the whipped topping, you can substitute a tablespoon of room temperature brick cream cheese in place of the tub cream cheese.
A non-dairy whipped topping such as Cool Whip can be used in place of whipped cream, although it loses some of the Creamsicle taste.
Cheesecake can be wrapped in an airtight container and stored in the freezer for up to one month.
Keywords: orange cheesecake, flavored cheesecake, easy cheesecake, holiday dessert, summer dessert, fruit dessert