Orange Creamsicle Cheesecake

Oh dear me.

Do you even know how long I’ve been dreaming about this Orange Creamsicle Cheesecake!?

Forever.  That’s how long.

I mean look at that folks.  Pure cheesecake awesomeness.  Of course, how could a cheesecake not be awesome?  I”m pretty sure that’s against the law or something.

This little number, although not against the law…yet, was dreamt up on a trip to California.  How appropriate.  And it was while I was eating dinner too.  Apparently even while I’m eating food I have an insatiable desire to talk about even more food.  What can I say, it’s a gift.

So there I am sitting with my wonderful, beautiful cousin, who I’ve now realized is a total enabler as she  plants this idea of an orange creamsicle cheesecake in my brain.  Evil genius right?

I only wish she could have been here to taste the final result.  I guess that just means I’ll have to make it again when I visit California.

Orange Creamsicle Cheesecake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Orange Creamsicle Cheesecake

Ingredients

    Graham Cracker Crust
  • 1/2 cup butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups graham cracker crumbs
  • Cheesecake
  • 2 - 8 oz packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup sour cream
  • Orange Creamsicle Layer
  • 1 - 3 oz box orange flavored gelatin
  • 1 1/2 cup boiling water
  • 1 - 8 oz container of whipped topping such as Cool Whip

Instructions

  1. Preheat the oven to 325°.
  2. In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9" springform pan. Set aside.
  3. 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 the filling into the crust.
  4. Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.
  5. Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it's completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.
  6. When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.

Notes

This cheesecake is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least 2 hours.

http://www.budgetgourmetmom.com/orange-creamsicle-cheesecake/

Comments

  1. RavieNomNoms says:

    HELLLOOOO heaven on a plate!! WOW

    • Krista says:

      Ha! Thanks! It totally was and I’m seriously looking forward to the next party when I can make it again. And I’m sure I’ll be seeing it in my dreams tonight too.

      • Kayla says:

        should I have allowed the gelatin mixture to cool before putting on top of the cake?

        • Krista says:

          I allowed it to sit for just a few minutes but not long because I didn’t want it to set. I had already chilled the cheesecake in the freezer, poured the gelating but then I immediately placed the cheesecake right back in the freezer. Did it melt the cheesecake?

  2. Stephanie says:

    I’m speechless…

  3. Curt says:

    Wow, now that looks really really tasty! I’ll definitely have to try this one!

  4. Wow! That looks so incredibly awesome! It’s like there is a thin layer of jello in between the cheesecake and orange cream part! So cool! And this recipe looks easy too, WIN-WIN!!

  5. Meg says:

    That looks so pretty! What a clever idea for a cheesecake!

  6. It’s so pretty! I love how perfect those layers are.

  7. Deborah says:

    I am so in love with this – you don’t even know!!

  8. OMG I love this!!! PINNED.

  9. Holly says:

    Speaking of amazeballs. You rock! And I’m putting in my request for your next cheesecake good/bad thing to come to my house!

  10. I love creamsicles! And you made this treat into a cheesecake – now that is just perfect! Lovely photos!

  11. Suzanne says:

    Krista you did a great job on this recipe it looks wonderful. I would love to have a slice and in fact I think I’m going to have to make it very soon!!

  12. Crystal says:

    Wow! Looks great! ;)

  13. Wendy @ AMFT says:

    Oh my goodness! This looks and sounds amazing!

  14. Wow! Two of my favorite desserts! Looks incredible! :)

  15. Brilliant…. simply Brilliant!!

  16. What a beautiful cheesecake!

  17. OMG! All the good childhood flavor memories are rushing back to me right now! Wish I can have a slice now!

  18. Candice says:

    This looks delicious! In the directions it only mentions the two different layers. Does the thin orange jello layer separate from the cool whip layer as it cools?

    • Krista says:

      Thanks Candice! Yes, it’s just the two layers. To be honest, I wasn’t expecting that middle layer so when I sliced into it I was stunned but in a good way {I think I literally jumped in the air with delight}. I’m assuming it was from the jello separating from the cool whip.

  19. I love love love cheesecake and this sounds like the perfect end of the summer treat!

  20. Ala says:

    Found your post via Photograzing–looks absolutely delish! Next time you make the trip out to California, can you make an extra and drop it off at my place en route? Thanks!

  21. How awesome of a flavor! Anything creamsicle is good, but this is amazing!

  22. Oh wow! That is definitely a slice of awesomeness!!! You can never go wrong with cheesecake and creamsicle. :)

  23. It looks fantastic ! I adore cheesecake but this orange top is really excellent!

  24. Johnna says:

    I made this the other weekend and not only was it simple, it was so delicious! All my girlfriends (and boyfriend) raved about this cake!

  25. Vanessa says:

    Making this now! I might try with raspberry jell-o if I like it!

  26. christine says:

    Are you SERIOUS? I used to ADORE orange creamsicles as a kid and to have it in a cheescake…….OMG!

  27. I am totally mesmerized by this cheesecake…. GORGEOUS GENIUS!

  28. Roni G. says:

    This looks so amazing! I’m trying this tonight for Thanksgiving. Everything was going great until I poured the jello mixture onto the cheesecake part and it totally leaked out the bottom! Oh noz! Should I have waited for it to settle a little first?

    • Krista says:

      Oh no Roni! I’m so sorry! When I made mine it did leak out the bottom but only slightly. I poured it over the chilled cheesecake, placed it on a plate or dish, then set it in the freezer for it to set quickly. I honestly cannot remember if I put that in the directions but I’m going to fix that now. I hope it worked out and you and your family enjoy it for Thanksgiving!

      • Roni G. says:

        No worries. I used your tip so most of the overflow went into my dish. I was left with a orange tinted cheesecake and another chance for the layer so I bought more jello and Cool Whip and did it again. Last time I may not have put enough whip so I made sure I did this time and let it chill for a bit before pouring it on. Success! Not as pretty as yours but it was delicious. My very first cheesecake I’ve ever made and it was great. Thank you!

  29. Pam says:

    Just took these out of the oven, I made them in mini individual cheesecakes, can’t wait to try them tomorrow for our Boxing Day dinner with extended family; they look delicious!!

  30. this is just genius! you have just raised the bar of cheesecake to ridiculousness. looks so good!

  31. Danhy Lugo says:

    When I came across this recipe I knew I had to bake it, only change the gelatin flavor to share with my buddies today al superbowl, thanks

  32. Victoria Holliday says:

    ….I’m seeing a layer of orange gelatin between the cheesecake and orange creamsicle but nothing in the directions….

    o.O

  33. Tracy Scott says:

    Thank you for sharing. Saw this and instantly thought of my husband his two favorite things, Cheesecake and 50/50 bars. Made it yesterday, It came out wonderful and is now a permanent recipe on file ♥ TY

  34. Lindsay says:

    I plan to make this for Easter and I wanted to know if it would be OK to sub plain Greek yogurt for the sour cream? I’ve never made a cheesecake before, but my health conscious husband suggested I use Greek yogurt instead.

  35. Looks really good! I am definitely going to make this. Thanks!

  36. chris says:

    That looks so yummy!

  37. Rachel says:

    I made this the other weekend and it was divine. The cheesecake was creamy and not too rich…so now, I want to use the cheesecake base recipe all the time. So I have a question – would I just double the ingredients to make a full one without the topping? And then would I have to double the baking time too? I have always made my cheesecakes with the pan wrapped in foil and in a “water bath”. It was wonderful to not have to do that this time.

    • Krista says:

      Thanks Rachel! Doubling it should work great. Usually I bake a full cheesecake for around 60 minutes. I’m thinking if you double this recipe it may be pretty tall so watch it closely. Once the middle is mostly firm turn off the oven and crack the oven door ajar and allow to cool for 30 minutes before you take it out. I may just have to experiment with this recipe this weekend!

      • Rachel says:

        Would love to hear how your experimenting goes. I did double it (I needed it for Monday night company – so I made it Sunday night). The guests were gracious and said that it was delicious. I think that it “stunk”. I think that I over-baked it. Instead of being nice and creamy, it was “grainy”. But I didn’t turn off the oven until the center was mostly firm, as I normally do with my cheesecakes. So….I will chalk it up in my books as a cheesecake fail and will have to try again sometime :-) And yes, it did bake up nice and tall, until I turned off the oven, then it dropped back down, but that isn’t a problem, as I always line my springform with parchment paper so that I can pop the side off and peel the paper off and it doesn’t stick to the pan :-D

        • Krista says:

          Nice! I’m sure it was delicious. I’m ALWAYS tougher on my own cooking than anyone else. I can’t wait to start trying out different variations of this cheesecake…I’m just itching for a weekend when I have nothing going on just so I can bake. And sample, of course!

  38. Kristina says:

    If I don’t have a springform can I bake this in another pan or will it change times or just not work?
    First cheesecake so don’t have one and almost every recipe calls for one :(

    • Krista says:

      You should totally be able to make this into bars! The benefit of a springform pan is the ability to remove the sides without damaging the cake. But who needs that as long as you have cheesecake!?! As far as cooking time…I honestly can’t say but my guess is that it would take less time to bake. Depending on how thin the cake is and what size pan you use will determine the baking time. 8×8 will be deeper requiring more time than an 8×10. Watch the middle and once it starts to firm up you should be good. Start at 30 and work up from there. Good luck!

      • Barbara says:

        Can the Orange Creamsicle Cheesecake be cooked in a 13×9 inch pan and how long would you probably cook it.?

        • Krista says:

          I have no doubt it could be cooked in a 13×9 pan Barbara but since I’ve never baked it in that size pan I can only guess the amount of time it would take. My guess is it will take less time so start watching it about half way through baking {30 minutes} until it’s mostly firm.

  39. Laurie says:

    Thanks for sharing this! I swapped yogurt instead of sour cream and it worked out nicely as well. I’m already thinking on riffs for the next time. Coconut yogurt and pineapple jello, fresh strawberries and strawberry jello. Mahalo :)

    • Krista says:

      YUM!!! What great variations! I’m so glad you liked it.

      • Thomas says:

        Will the topping on this cake freeze, and if so, for how long?

        • Krista says:

          The topping will freeze but I’m concerned that because of the water content in the topping the consistency will change once thawed. The cheesecake will freeze beautifully though for about 6 weeks. I’m curious to hear if you try it so I’d love for you to come back and share!

  40. shay says:

    I am interested in trying your cheesecake. It looks delicious. I want to purchase a spring foam pan that doesn’t leak. What brand has worked for you?

    • Krista says:

      I’m sorry Shay, your comment somehow got stuck in my “spam” comment folder! Gotta love technology. I actually haven’t found a spring form pan that doesn’t leak for the simple reason that you are pouring liquid into a pan that has seams and the sides are removable. I believe that the spring form pans that I have were bought at Target. Hope you are able to find something!

  41. Barbara says:

    Can I use real whipped cream or do I have to UAE Cool Whip?!

    • Krista says:

      Sorry for the delayed response Barbara! The reason I used Cool Whip was because it’s less fragile. I was concerned that real whipped cream would deflate in the heat. I’m curious to see if you tried it or if you discovered another alternative. Either way I hope it turned out great!

  42. Nikki says:

    can it be frozen if we don’t eat it all or need to bake it and keep it for a while?

    • Krista says:

      I’m curious to see if you tried to freeze it Nikki. Cheesecake should freeze very well, it’s the topping I’m concerned about. The water content in the topping could cause the consistency to change. Let me know if you tried it!

  43. mayaburd says:

    Thanks for the recipe! The one you made looks awesome. I just tried making this tonight. I had one problem though. When I poured the gelatin/cool whip mixture onto the cheesecake, the loose bits of crust from the edge of the pan started floating around in the gelatin mixture. Should I have done something differently? Is there a way to alter the recipe to have a more solid crust? Should I add more butter? I’d hate to do that since I want to keep it as healthy as I can ( I used light sour cream and light cream cheese).
    What do you think? Thanks!

    • Krista says:

      Hmmm…I didn’t have that problem. My only suggestion would be to keep the crust lower on the sides. Before pouring the gelatin make sure to wipe the sides of the pan with a rag or even a cotton swab to ensure the little bits of crust are removed. I hope it was delicious! Good idea to substitute light ingredients to keep it healthier.

      • mayaburd says:

        Thanks Krista!
        I made it again two days later and I added a little yogurt to the sour cream/cream cheese mix, that made more filling so I was able to cover the crust edges. Also, I added some milk to the gelatin/cool whip mix and my jello had three layers!! I guess its from the density of the three types of liquids (jello, jello+milk, jello+coolwhip).
        It was much more delicious the second time. Thanks again for the recipe! Everyone loved it :)

  44. margaret parsons says:

    I cant get orange flavor gelatin so what can I use .

    • Krista says:

      My apologies for the delay Margaret, I’ve been on a little blog hiatus for a bit. If you can’t get orange flavor gelatin any other fruity flavor would work. Strawberry, raspberry, peach. You name it. Prepare it the same way you’d prepare it for the orange. Hope you like it!

  45. Joy Lewis says:

    With the whipped topping being added to Jello. Was that topping supposed to be thawed to refrigerator temperature or to be used in it’s frozen state? I thawed, assuming it was, but now I’m not sure.

  46. Joy Lewis says:

    Also, I goofed and made with 10 inch pan. It’s now done and the cheesecake is great. I’ve never made cheesecake before and I think I may have patted the the graham cracker crust too much. I used a potato masher so it is kind of hard but very tasty.

    My only criticism s that I am not getting any Orange flavor. Any advise? I’m eating my first piece right out of refrigerator, so maybe taste comes at room temperature?

    • Krista says:

      Awesome! I’m glad it came out good Joy! I honestly had to think back to whipped topping question! The gelatin mixture is very runny at first but after sitting in the freezer for a bit it solidifies quickly. As for the orange flavor, maybe add a bit of orange zest to the cheesecake next time. Eating it immediately after removing from the fridge can do that though so I hope once it sat for a little bit you were able to taste it more strongly. I also might recommend a different brand of gelatin to see if that makes a difference.

  47. Angela T says:

    Hi, I found this on Facebook last night and I’m making it right now. How long did you let the cheesecake cool before you poured the mixture on top?

    • Krista says:

      Darn it, I bet you’re done making this Angela but I’ll answer your question anyway in case someone else has the same question. I did allow the cheesecake to cool before pouring the gelatin mixture. It prevents the gelatin from pouring out the sides as does the time spent in the freezer. Hope you enjoyed it! Sorry it took me so long to respond.

  48. Erica says:

    I have been saving this recipe for a day when I felt ambitious, and it turned out to be surprisingly easier than I expected! This turned out incredible — was such a hit for the family. I didn’t have any leakage at all from the jello and got the layers like you did (and I have a really terrible springform pan, to boot!) Thanks for the awesome recipe. Will be hanging onto this one and will attempt different variations in the future!

    • Krista says:

      That’s marvelous Erica!! Super excited about the lack of leakage too. Let me know what other flavors you try (although I don’t think you could wrong!).

  49. C.V. says:

    Well I made this cake, and it was my first cheesecake ever and it turn out great. Love the taste, BUT I don’t know what did I do wrong because the top layer (jello) keeps on sliding , on the plate I end up with 2 separate pieces . SO now I have to make this cake for labor day, do you have any idea why is this happening? I put the cheesecake in the freezer like you said for 2 hours, and after that I poured the jello/coolwhip mixture and I put it back in the freezer. Thank you!

    • Krista says:

      Darn! I don’t know what the problem was! I do remember a slip or too once I started eating my slice but not both layers ending up on my plate. I’m taking a leap here and thinking maybe you could make this a poke cheesecake. ??? Once the cheesecake is baked take a toothpick or skewer and poke holes in the cake then pour the jello mixture as directed. I’m hoping it would create a certain level of cohesion. Or allow to chill overnight. Wish I was there to help!

  50. Lori says:

    I made this and it turned out great. It looks so good when you cut into it. The only thing is that I don’t really get a lot of flavor out of it. There’s just not much orange flavor to go with the cheese taste. Maybe if I make it again I’ll double the orange part of it. I’m taking it to work to see what my friends say about it. I love the fact that it is quick and very simple to make.

    • Krista says:

      Great Lori! May I also suggest a little orange zest in the actual cheesecake to enhance the orange flavor. Doubling the jello layer would probably work out fine but I do worry a bit about the amount of time it may take for it to cool off leaving the cheesecake vulnerable for melting/softening.

    • Diane says:

      yes, Lori, I found the same thing,, mellowed orange flavor.. did you have a problem with the gelatin sliding from the cheesecake??
      Diane

  51. amreen says:

    Beautiful Cheese cake… Mouthwatering….

  52. Patty says:

    I don.t have one of those pans, but I am going to try it in a regular pie pan. Wish me luck! I will let you know how it turns out!

    • Krista says:

      That’s great Patty! And may I actually suggest a rectangular baking dish? The pie pan probably won’t be deep enough but I could be wrong. I say use what ya got! No need to go out and buy an extra dish just for one recipe.

  53. Patty says:

    I decided to purchase the correct pan. Found one on sale for $8.99! Cheese Cake is in the freeze now!

  54. Rion says:

    how do you get that thin layer of orange jello..,.or does that happen while its setting and separating during the freezing process?…im finally gonna make couple mini’s of this…been wanting to do this for such a long time….please email ASAP….mahalo from hawaii

  55. Leeanne says:

    we don’t have cool whip here – or other whipped toppings (not really sure what they are to be honest) – any idea what one might use as a substitute?

    • Krista says:

      Cool whip, or any whipped topping, is essentially whipped cream in a container. Whip a pint of cream until slightly stiff then gradually add 2 tablespoons granulated sugar and whip until firm.
      Continue to follow the directions of the recipe as stated.
      I hope you like it!

  56. Diane says:

    Hi,, made this , it looked delicious but, first of all the gelatin top kept sliding off the cheesecake and I found that because the gelatin was mellowed by the whipped topping it didn’t have enough of an orange flavor. I did have the cheesecake completely cooled and the gelatin slight cooled before applying to the cheesecake.

    Anyone else experience these things?

    Diane

    • Krista says:

      That’s too bad it kept slipping off the cheesecake. That wasn’t a problem for me, perhaps because I chilled it overnight {not sure how long you let yours set so I’m just guessing}. As for the orange flavor, I prefer a very mellowed orange flavor as you would find in a creamsicle. To kick the orange flavor up a notch I suggest adding orange zest to the cheesecake. I have no doubt the zest from one orange would be sufficient in providing the stronger orange flavor you desire.

  57. Irma says:

    Made this cheesecake today and first baked cheesecake that wasn’t overly rich. Will be using this recipe for a base from now on. I even used light cream cheese! I ,too, had the jello layer slipping around the top. Now I made 2 small ones, and one is for tomorrow night. So I’ll see if it’s any better to let it sit overnight, as far as slipping around. Did find the orange flavor kind of mild, so I was thinking of using orange zest next time. I had used whipped cream as I had some I had to use up.Great recipe and looking forward to using other flavours with fruit.

  58. Jo-Ann says:

    Made this yesterday for my dear friends’ 50th birthday tonight…can’t wait to cut it! Yum! Turned out perfectly :)

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