Orange Cream Cheesecake Recipes

ORANGE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
• Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
• In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.

ORANGE CREAM CHEESECAKE

Steps:

• Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
• Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
• Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
• Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
• Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
• Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
• Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
• Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
• While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
• When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
• Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
• Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
• Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
• Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
• Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
• Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
• Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

NO-BAKE ORANGE CREAMSICLE CHEESECAKE

Steps:

• In a medium bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Freeze while you prepare the cheesecake filling.
• In a medium bowl, stir together the Jello and boiling water until Jello is dissolved. Set aside to cool for 10 minutes.
• With an electric mixer, beat the cream cheese and one cup powdered sugar until smooth. With mixer on low, slowly pour the Jello mixture into the cream cheese mixture, beating until smooth. Fold in the orange zest.
• With an electric mixer, beat the heavy cream and remaining 3 tablespoons powdered sugar until stiff peaks form. Fold into the orange cream cheese mixture until well incorporated. Spread the mixture evenly over the prepared crust.
• Chill for 6-8 hours, or until set. Top with additional whipped cream before serving, if desired.

MANDARIN ORANGE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving.

CREAMSICLE® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
• Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
• Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
• Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

ORANGE CREAMSICLE CHEESECAKE RECIPE

Steps:

• Preheat your oven to 325 degrees.
• Lightly spray a 9 inch springform pan with cooking spray and set it aside.
• Using a meat mallet or rolling pin, crush the graham crackers into crumbs. You can also use a food processor if you prefer.
• Place the crumbs in your baking pan, adding the sugar and stirring with a fork.
• Slowly drizzle the butter over the crumbs and toss with a fork. Press the crumbs into the pan and set the pan aside.
• In a large bowl, using an electric mixer, beat the cream cheese until it is smooth and creamy.
• Slowly drizzle in the sugar and mix until it is thoroughly combined.
• Add the eggs one at a time and blend after each one.
• Add the salt, vanilla, and orange juice concentrate, mixing thoroughly.
• Using a rubber spatula, pour and scrape the batter into the graham cracker crust, smoothing the top.
• Place it in the center of the oven and bake for 45-55 minutes.
• The cheesecake is done when the edges are lightly browned and mostly set, while the middle is still slightly jiggly. Resist the urge to open the oven to peek in until the time is up. The blasts of cool air from opening the oven can lead to cracking in the surface of the cheesecake.
• When the cheesecake is done, turn off the oven, crack the oven door, and leave it that way for about 30 minutes. This will help the cheesecake set up.
• After half an hour, remove the cheesecake to the countertop and let it cool there for about 2 hours.
• Cover the pan with plastic wrap and put the cheesecake in the fridge for 6-8 hours.
• Slice into wedges and serve.

ORANGE CREAMSICLE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that's bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
• Crust:
• Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake:
• Start beating cream cheese and sugar on medium high speed until smooth, about 2 minutes.
• Add vanilla extract, and sour cream. Mix until combined.
• Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
• Mix in orange juice and orange zest.
• Stir in corn starch and with mixer on low speed, add in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
• Pour the cheesecake batter into the springform with crust.
• Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
• Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the whipped cream.
• Candied Orange Peels:
• Using a vegetable peeler, peel the skin off the oranges, trying not to get the white part. Slice the peels into thinner strips.
• Add the peels into the small pot and cover it with water. Bring it to boil and boil for about 30 second. Drain the peels and rinse with cold water. Repeat two more times.
• Combine 1 cup of water and 1 cup of sugar in a small pot. Heat up on medium heat and stir until the sugar is melted. Add the peels and bring the water to boil. Lower the heat to low and cook for about an hour.
• ** You can, strain off the orange simple syrup into a container and save it.**
• Toss the peels in extra fine sugar and lay them out to dry.
• Orange Whipped Cream:
• Add the cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then add orange zest. Beat until stiff peaks appear (don't walk away far). Keep in the refrigerator until ready to use.
• Once the cheesecake is cool enough to be frosted, frost it evenly with orange whipped cream.
• Orange Glaze:
• Add powdered sugar into a shallow bowl, whisk in warm heavy whipping cream and warm orange juice. Whisk in orange zest. Whisk until glaze is smooth and drizzle glaze over the frosted cheesecake.
• Decorate with orange peels and you're ready to serve!

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
• Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
• In a large mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate and vanilla.
• In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
• For topping, in a large mixing bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hour or overnight. Garnish lemon slices, orange peel strips, kumquats and lemon balm if desired.

ORANGE DREAMSICLE CHEESECAKE

Steps:

• Preheat over to 325.
• In a mixing bowl combine the butter, sugar, and graham cracker crumbs. stir until combined. Pat into a 9" springform pan. Set aside.
• In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour filling into crust. Bake for 40 minutes. Turn off the over and crack the over door for 30 minutes. Remove from over and allow to cool completely.
• Once cool mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until its completely combined. Pour over cheesecake.
• set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from freezer amd chill in the refrigirator until ready to serve.

ORANGE CREAM CHEESECAKE

Steps:

• Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling. Preheat the oven to 325 degrees F. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack. Remove 2 cups of the filling and add the orange juice concentrate, extract and coloring to the removed filling. Set aside. Add the whipping cream to the remaining vanilla filling. Spread the vanilla filling in the on the crust. Carefully spoon the orange filling around the edge of the cheesecake letting the orange filling flow to the center. Smooth if necessary. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just slightly jiggly. Because it is not as thick, a 10-inch cheesecake will bake more quickly than a nine. Let the cheesecake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. Garnish with whipped cream.