Orange Creamsicle Cheesecake: Creamy, Citrusy, and Perfect for Summer

If you’ve ever loved an orange creamsicle as a kid—that magical combination of bright citrus and smooth vanilla ice cream—then this Orange Creamsicle Cheesecake is going to feel like pure nostalgic bliss. It captures all the zesty flavor and creamy goodness of the iconic treat, transformed into a stunning cheesecake with a buttery cookie crust, fluffy cream cheese filling, and a glossy orange glaze on top.

This dessert is sunshine on a plate, making it ideal for spring and summer gatherings, Mother’s Day, Easter brunch, or anytime you want something bright, cool, and crowd-pleasing.

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Why You’ll Love This Cheesecake

• 🍊 Zesty citrus meets creamy vanilla in every bite
• 🍰 Velvety cheesecake texture with a luscious orange topping
• 🌿 Visually stunning with vibrant color and clean slices
• ☀️ Perfect for warm weather—cool, light, and refreshing
• 🎉 Great make-ahead dessert for holidays, showers, or weekend guests

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Real Recipe: Orange Creamsicle Cheesecake

✅ This is a well-tested, silky smooth baked cheesecake recipe with citrus notes throughout and a sweet orange glaze on top.

🧾 Ingredients

Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ¾ cup sour cream
• 1½ teaspoons vanilla extract
• ½ teaspoon orange extract
• Zest of 1 large orange
• 2 tablespoons orange juice

Orange Glaze:

• ¾ cup orange juice
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• Zest of ½ orange
• ½ teaspoon vanilla extract

Topping:

• Whipped cream or orange slices (optional)

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then cool while preparing the filling.

Step 2: Make the Filling

1. In a large bowl, beat cream cheese and sugar until light and creamy.
2. Add eggs one at a time, mixing gently after each.
3. Blend in sour cream, vanilla, orange extract, orange zest, and orange juice until smooth.

Step 3: Bake

1. Pour filling over the crust and smooth the top.
2. Place springform pan into a roasting pan. Fill outer pan with hot water halfway up the sides.
3. Bake at 325°F for 50–60 minutes or until the center is set but slightly jiggly.
4. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
5. Transfer to the fridge and chill for at least 6 hours or overnight.

Step 4: Orange Glaze

1. In a small saucepan, whisk orange juice, cornstarch, sugar, and zest over medium heat.
2. Bring to a gentle simmer, stirring until thickened and glossy.
3. Remove from heat and stir in vanilla. Cool slightly.
4. Spread the glaze over chilled cheesecake. Chill again for 30 minutes before slicing.

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Tips for the Best Orange Creamsicle Cheesecake

✅ Room temperature ingredients

This helps the batter blend smoothly without lumps or cracks.

✅ Don’t overmix

Mix just until combined after adding eggs. Overmixing adds air and causes cracks.

✅ Use real orange zest and juice

Bottled orange juice won’t have the same vibrant citrus flavor. Fresh is best!

✅ Let it chill

The flavors develop beautifully after 6–8 hours of chilling—don’t rush it!

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Optional Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Mini Cheesecakes: Use a muffin pan with liners and reduce bake time to 20 minutes.
• White Chocolate Twist: Add ½ cup melted white chocolate to the batter for extra richness.
• Orange-Mango Swirl: Swirl mango puree into the filling before baking.

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What to Serve With It

This cheesecake pairs wonderfully with:

• Fresh berries (especially raspberries or strawberries)
• Whipped cream or a vanilla bean drizzle
• A cold iced coffee or orange cream soda
• A side of fruit salad for brunch

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Storage & Make-Ahead Tips

• Fridge: Store covered in the fridge for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in fridge overnight.
• Make Ahead: Prepare the full cheesecake a day in advance. Add glaze and toppings the next day before serving.

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Nutrition Estimate (Per Slice – 1 of 12)

• Calories: 390
• Fat: 28g
• Carbs: 28g
• Protein: 6g
• Sugar: 22g

Varies slightly based on topping and crust type.

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FAQ

Q: Can I use store-bought crust?
Yes! A pre-made graham crust works fine—just note the bake time may reduce slightly.

Q: Can I make this no-bake?
Sort of. You can replace the baked filling with a whipped cream cheese mousse and refrigerate to set, but the baked version has a richer texture.

Q: How do I avoid cracks?
Use a water bath, avoid overmixing eggs, and let the cheesecake cool slowly.

Q: Can I use blood oranges or mandarin oranges?
Yes! They’re especially delicious for a seasonal twist.

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Final Thoughts

This Orange Creamsicle Cheesecake is the citrusy, dreamy dessert your summer has been waiting for. With the tang of orange zest, a silky smooth cheesecake base, and a sweet glaze that catches the light—every slice is like sunshine on a plate.

Whether you’re bringing it to brunch, celebrating a birthday, or just making dessert for yourself, this recipe brings joy, nostalgia, and flavor all in one.

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