Orange Creamsicle Cheesecake
The flavor of this Orange Creamsicle Cheesecake takes me right back to my childhood. The cookie crust pairs well with the smooth orange flavor.
Ingredients
Crust
- 24 vanilla sandwich cookies crushed
- 6 TBS butter melted
Jell-O
- 1 3 oz box orange Jell-O
- 1 cup water boiling
- 1 cup water cold
Filling
- 2 8 oz cream cheese softened
- 1/4 cup sour cream
- 1 cup confectioner's sugar
- 1 tsp clear vanilla extract
- 1 pinch kosher salt
- 2 cups Cool-whip
Decoration
- 1 cup Cool-whip
- 1 Cutie (Clementine) peeled and sectioned
Instructions
Jell-O
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In a large bowl, prepare the Jell-O as directed on package using boiling water and cold water. Refrigerate for 4 hours
Crust
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In another medium bowl mix together the cookie crumbs and melted butter.
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Press into bottom and up the sides of an 8" springform pan. Set aside.
Filling
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In the bowl of a stand mixer, beat together the cream cheese and the sour cream until smooth.
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Add in the confectioner's sugar, vanilla, and salt. Mix until combined.
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Remove bowl from stand mixer and fold in 2 cups of Cool Whip.
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Place half of the cream cheese mixture into the bowl with the Jell-O and whisk until smooth.
Assembly
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Alternate placing 1/4 cup of cream cheese mixture and then 1/4 cup of Jell-O mixture into the prepared crust. Continue until all of both mixtures are used up.
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Use a butter knife to gently marble the mixtures together,
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Cover and refrigerate at least 6 hours.
Decorate
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Fill a pastry bag with a star tip with the remaining 1 cup of Cool Whip. Place 8 evenly spaced dollups of Cool Whip around the edge of the cheesecake.
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Place a Cutie slice on each dollup of Cool Whip. Keep refrigerated until serving.
Recipe Notes
This recipe takes some time to come together because it takes 4 hours for the Jell-o to set plus the cheesecake needs at least 6 hours in the fridge to set up. I highly recommend you make this dessert the day before you plan to serve it.