Orange Creamsicle Cheesecake Bars Recipes

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 DESSERT BARS

Steps:

• Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.
• In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.
• Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended.
• Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in a separate medium bowl until blended.
• Add dry pudding mix; beat 2 minutes.
• Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.

ORANGE CREAMSICLE CHEESECAKE BARS

Steps:

• Preheat the oven to 350F
• Using a food processor (or ziplock bag with a rolling pin) crush up 1 bag of graham crackers to fine crumbs.
• Place the graham cracker crumbs in a medium-sized bowl and mix with the melted butter until completely combined.
• Grease and line a 8" x 8" cake pan and then firmly press the crust into the pan.
• Bake the crust for 10 minutes.
• Remove the crust from the oven and reduce the temperature to 300F
• In a large bowl, combine the cream cheese and sugar with a mixer, about 2 minutes.
• Add the eggs one at a time, then the orange zest and juice, beating after every addition.
• Pour this cheesecake layer over the baked crust and smooth down with an offset spatula.
• Bake until cheesecake is golden at the edges and doesn't jiggle in the center, about 30-40 minutes.
• Remove from the oven and allow to cool for 20 minutes.
• Increase the oven temperature to 325F
• In a large bowl, beat together the sour cream, powdered icing sugar, orange zest and orange food coloring.
• Pour the orange layer over the cooled cheesecake layer and smooth down with an offset spatula.
• Bake for 10 minutes.
• Let cool to room temperature before placing in the fridge to complete setting.
• When ready to serve, cut into bars and top with a dollop of whipped cream and a sliced orange.

ORANGE CREAMSICLE DREAM BARS

Steps:

• Line a 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and remove them.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs.
• Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread evenly into the pan, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
• Into a 2-cup measuring glass, mix the orange gelatin with 3/4 cup boiling water. Stir until dissolved.
• Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
• In a mixing bowl, beat 8 ounces of the cream cheese with the sugar, orange extract and orange food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. The slower you pour and allow time for it to blend, the smoother a consistency you'll get. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• with a rubber spatula, fold the remaining Cool Whip (about 2 cups) to the chilled Orange Cream mixture, combining until evenly distributed and smooth.
• Gently pour the Orange Cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours.

NO-BAKE ORANGE CREAMSICLE CHEESECAKE

Steps:

• Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
• Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
• In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
• In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
• In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
• Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.

ORANGE CREAMSICLE CHEESECAKE BAR

Steps:

• Preheat your oven to 350°F.
• Combine enough melted butter with the cookie crumbs to get a moistened, wet sand kind of mixture. This should be moist but not glossy. Press this into a 9x9 pan and bake for 10 minutes. Let cool completely.
• Whip the cream until it starts to thicken, and then add the vanilla and brown sugar. Whip until well combined. Chill until needed.
• Beat cream cheese until very smooth, a couple of minutes in a stand mixer (if the cheese is not at room temperature it won't whip up nicely and this may result in a lumpy filling). Mix the vanilla extract, orange juice and zest with the cream cheese until well combined.
• Gently fold in the sweetened whip cream.
• Freeze for 3-4 hours, or until the dessert is fully chilled and hardened. Let stand 5 minutes or so before cutting - this will make it easier but keep the bar solid. Store in the freezer.