Orange Creamsicle Cheesecake

Ingredients for Orange Creamsicle Cheesecake

Vanilla Wafer Cookies, 11 ounces

1 1/2 cup sugar, split

4 tbsp butter, melted

16 oz. softened cream cheese

Heavy Cream (16 oz)

1 orange gelatin box (3.3 oz)

1 cup of hot water

1 orange, zested

a quarter teaspoon of vanilla extract

a half-cup of powdered sugar



Pulse vanilla wafers until finely minced in a food processor.

Pulse in 3/4 cup sugar and melted butter to combine.

Grease a 9-inch spring form pan on the bottom and sides.

Mixture should be pressed into the bottom and slightly up the edges of the pan.

Place for 30 minutes in the freezer.

Cream together the cream cheese and the remaining sugar until completely smooth.

Combine gelatin and hot water in a medium mixing basin. Whisk until the sugar is completely dissolved.

Remove from the equation.

Set aside the orange zest.

Whip heavy cream, powdered sugar and vanilla until stiff peaks form. Add 1/2 of whipped cream mixture to cooled gelatin and add orange zest. Whisk to blend. Set aside. Fold remainder of whipped cream mixture into cream cheese mixture. Spread 1/2 cream cheese mixture over crust. Pour 2 cups of orange whipped cream mixture over cream cheese mixture. Gently spread remaining cream cheese mixture over orange mixture. Pour remaining orange whipped cream mixture over cream cheese mixture. If desired, take a butter knife and gently glide through cream cheese layers to swirl.

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