Cravable Creamsicle Cheesecake

July 10, 2012

This cravable creamsicle cheesecake will take you back to your childhood when you visited the ice cream truck on hot summer days.  A mixture of sour cream and cream makes for a rich and creamy cheesecake.  This recipe uses orange extract as opposed to orange zest or juice.  If you are unable to find orange extract, substitute with 1 tablespoon of finely grated orange zest.  Top your cheesecake with freshly whipped cream and orange segments.  Creamsicle cheesecake tastes just like the ice cream bars of your youth.

Creamsicle Cheesecake


2 pkgs Cream cheese, softened (8 ounces each)
1 cup Sugar
1 teaspoon Vanilla extract
1 teaspoon Orange extract
2 dshs Yellow food color
1 dsh Red food color
One 9-inch graham cracker pie crust
Preheat the oven to 350 degrees F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla; mix well. Place 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors. Pour the remaining cream cheese mixture into the pie crust.
Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.)
Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.
NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or whipped topping and half an orange slice just before serving.

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