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–+ servings

Creamy Orange Dreamsicle Cheesecake with Sugared Cream Sauce

Staci at Random Sweets
This cheesecake tastes just like our childhood creamsicle or dreamsicle. The sugared cream sauce adds an extra special flavor.
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Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Equipment

  • 9-inch springform pan

Ingredients
  

Crust

  • 11 vanilla sandwich cookie, crushed, like Golden Oreos
  • 3 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened to room temperature , 3 (8 oz) packages
  • ¾ cup sugar
  • 2½ tablespoons heavy whipping cream, cold
  • 5 teaspoons cornstarch
  • 4 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ⅓ cup frozen orange juice concentrate, thawed, room temperature
  • 1 teaspoon orange zest
  • ⅓ cup vanilla liqueur, such as Vanilla Dr. McGillicuddy’s
  • 1¼ teaspoons pure vanilla extract

Sugared Cream Sauce

  • 1 cup sour cream
  • 1 tablespoon sugar
  • 1½ tablespoons orange juice, not concentrate
  • ½ teaspoon orange zest
  • orange slices for garnish if desired

Instructions
 

Crust

  • Heat oven to 350°F. Lightly grease 9-inch springform pan.
  • In a small bowl, stir together crushed cookies and melted butter until well combined. (I use a food processor.)
  • Press crumb mixture evenly onto bottom of pan. Place crust in the freezer while you prepare the cheesecake filling.

Cheesecake Filling

  • In the large bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium until smooth. Beat in the sugar.
  • In a small bowl, combine the cold whipping cream and cornstarch and stir until dissolved. Add it to the cheesecake filling. Beat with electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, slowly beating after each addition. Scrape down the sides of the bowl in-between.
  • Pour half of the cheesecake filling into a small bowl. Into that small bowl, stir in the orange juice concentrate and orange peel.
  • Into the remaining filling, stir in the vanilla liqueur and vanilla extract.
  • Remove crust from the freezer. Pour the orange filling over the crust.
  • Top with the vanilla mixture. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect. (There isn't much difference in color between the two mixtures.)
  • Bake at 350°F for 15 minutes. Lower the temperature to 225°F and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny but still has a "jiggle" to it.
  • Remove from the oven and run a knife around the inside edge of the pan. Cool to room temperature. Chill in the refrigerator at least 12 hours for best flavor. Can be made 3 days ahead. If made more than 3 days ahead, store the cheesecake in the freezer and thaw one day before serving.

Sugared Cream Sauce

  • Make this cream sauce when ready to serve. Do not freeze it.
    Stir together 1 cup sour cream, 1 tablespoon sugar, 1 tablespoon orange juice, 1/2 teaspoon finely shredded orange peel. Refrigerate until ready to serve.

Nutrition

Calories: 420kcalCarbohydrates: 30gProtein: 7gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 150mgSodium: 272mgPotassium: 190mgFiber: 0.3gSugar: 23gVitamin A: 1150IUVitamin C: 13mgCalcium: 94mgIron: 1mg
Keyword cheesecake, orange, vanilla

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All text and images © Staci Mergenthal • Random Sweets

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