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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup Greek yogurt - ¾ cup granulated sugar - 2 large eggs - 1 tablespoon vanilla extract - Zest of 2 oranges - ½ cup fresh orange juice - 1 teaspoon orange extract - Pinch of salt To start, gather all your ingredients. The graham cracker crumbs create a tasty crust. Use unsalted butter to bind it all together. Cream cheese brings a rich, creamy texture. Greek yogurt adds a light touch and tang. Granulated sugar sweetens the cheesecake just right. Eggs help it set. Vanilla extract adds warmth. Zest of oranges gives a fresh pop. Fresh orange juice brings bright flavor. Lastly, orange extract boosts the citrus taste. Don’t forget a pinch of salt to balance the sweetness. - Whipped cream - Additional orange zest - Mint sprigs - Orange slices For garnishes, you can add whipped cream on top. It makes each slice look lovely. Extra orange zest adds a nice touch and flavor. A few mint sprigs bring freshness to the plate. Thin orange slices make the dessert feel special. These garnishes can turn your cheesecake into a showstopper! {{ingredient_image_1}} 1. Preheat the oven to 325°F (163°C). This helps the cheesecake bake evenly. 2. In a bowl, combine 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Mix well until all crumbs are coated. 3. Press the mixture firmly into the bottom of a greased 9-inch springform pan. This will be your crust. Bake for 10 minutes, then remove and let it cool. 1. In a large bowl, beat 1 cup of softened cream cheese until smooth. This creates a creamy base. 2. Gradually add ¾ cup of granulated sugar, mixing until it’s fluffy and well combined. 3. Next, add 1 cup of Greek yogurt and blend until it's mixed in well. 4. Add 2 large eggs, one at a time. Mix well after each egg. 5. Incorporate 1 tablespoon of vanilla extract, the zest of 2 oranges, ½ cup of fresh orange juice, and 1 teaspoon of orange extract. Mix until the batter is smooth and creamy. 1. Carefully pour the cheesecake batter over the cooled crust in the springform pan. 2. Bake in the preheated oven for about 50 to 60 minutes. Check if the center is set but still slightly jiggly. 3. Once baked, turn off the oven and leave the cheesecake inside for one more hour. This helps it cool evenly. 4. After an hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results. Using room temperature ingredients is key. When your cream cheese and eggs are at room temp, they mix better. This helps create a smooth batter. Smooth batter means a creamy cheesecake. If your cream cheese is cold, it can clump and affect texture. To prevent cracks in your cheesecake, watch the baking time. Don't overbake! The center should be slightly jiggly when you take it out. Cooling it slowly in the oven avoids sudden temperature changes. This slow cooling helps keep your cheesecake smooth and crack-free. For a lovely presentation, slice the cheesecake and place each piece on its own plate. Add a mint sprig for color. You can also garnish with orange slices or a drizzle of orange sauce. This adds freshness and brightens the dish. Pairing your cheesecake with fresh fruits works well too. Berries, such as strawberries or blueberries, add a nice contrast. You can also serve it with a scoop of vanilla ice cream for a fun twist! One common mistake is overmixing the batter. Mix just until smooth. Overmixing can incorporate too much air, which leads to cracks. Another mistake is not greasing the pan properly. Always grease your springform pan. This ensures easy release after baking. A well-greased pan helps keep your cheesecake intact when you remove the sides. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and better incorporation of ingredients. Prevent Cracking: To minimize cracks on the surface of the cheesecake, avoid overmixing and let it cool gradually in the oven after baking. Enhance Flavor: For a more intense orange flavor, consider adding a splash of orange liqueur to the batter. Perfect Slicing: Use a hot, dry knife to slice the cheesecake for clean edges. Wipe the knife with a damp cloth between cuts if needed. {{image_2}} You can easily switch things up with this cheesecake. Try a chocolate orange cheesecake by adding cocoa powder. Mix in about a third cup of cocoa with the cream cheese for a rich twist. For a fruity flair, swirl in fruit purees like raspberry or mango. This adds color and taste. You can also use flavored yogurt, such as vanilla or coconut, instead of Greek yogurt. This will change the flavor slightly but keeps it creamy. If you want a different crust, use crushed Oreo cookies. Simply replace the graham cracker crumbs with Oreos. Mix them with melted butter and press them into the pan. This gives a fun chocolate flavor. For those needing gluten-free options, use gluten-free graham crackers or almond flour. These alternatives keep the crust tasty and satisfying. You can easily make this cheesecake healthier. Use low-sugar substitutes like stevia or monk fruit for a sweet taste without extra sugar. If you want a vegan version, swap the cream cheese for a dairy-free cream cheese. Use silken tofu blended until smooth, and replace eggs with flax eggs. This way, you can enjoy a delicious treat that fits your needs. To store leftover cheesecake, wrap it tightly in plastic wrap. You can also use an airtight container. This keeps it fresh and tasty. Make sure the cheesecake cools completely before storing. The optimal chilling time is at least four hours. For the best flavor, let it chill overnight. To freeze cheesecake, first let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag or container. This helps avoid freezer burn. For best quality, eat within three months. To thaw, remove the cheesecake from the freezer. Place it in the fridge for several hours, or overnight. You can also thaw it at room temperature for about an hour. This keeps the texture smooth and creamy. Yes, you can make this cheesecake a day in advance. I often prepare it the night before a gathering. Just follow the steps and chill it overnight. This allows the flavors to blend well. It also helps the cheesecake to set properly. Remember to cover it well with plastic wrap. This keeps it fresh and prevents odors from the fridge. The Orange Creamsicle Cheesecake will last up to five days in the fridge. Store it in an airtight container for best results. After five days, it may lose its flavor and texture. If you can, enjoy it within the first three days for the best taste. You can use bottled orange juice, but fresh juice is best. Fresh juice gives the cheesecake a brighter flavor. Bottled juice often contains added sugars and preservatives. This can change how the cheesecake tastes. If you go for bottled juice, choose a high-quality brand. This helps keep the taste closer to fresh. This blog post has covered how to make a delightful Orange Creamsicle Cheesecake. We explored the key ingredients needed, including graham cracker crumbs, cream cheese, and fresh orange juice. I shared step-by-step instructions, plus tips to avoid common mistakes. We also discussed fun variations, storage methods, and answered frequent questions. Now you have the knowledge to create this tasty treat. Enjoy sharing your cheesecake with friends and family. Remember, fresh ingredients and careful preparation make all the difference in taste!

Orange Creamsicle Cheesecake

A creamy cheesecake with the refreshing flavors of orange and a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups cream cheese, softened
  • 1 cups Greek yogurt
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 units zest of oranges
  • 0.5 cups fresh orange juice
  • 1 teaspoon orange extract
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom of the prepared springform pan to form a firm crust. Bake for 10 minutes, then remove and let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue beating until fluffy.
  • Add the Greek yogurt to the mixture and blend until combined.
  • Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, orange zest, orange juice, orange extract, and a pinch of salt. Mix until the batter is completely smooth.
  • Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
  • Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  • Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
  • To serve, carefully remove the sides of the springform pan. Slice the cheesecake and garnish with whipped cream and additional orange zest if desired.

Notes

Serve with whipped cream and orange zest for garnish.
Keyword cheesecake, dessert, orange