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Creamsicle® Cheesecake

Rated as 4.69 out of 5 Stars

"This fabulous cheesecake will remind you of Mayfield® creamsicle ice cream with every bite you take! I love it!"
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Ingredients

9 h 50 m servings 367 cals
Original recipe yields 10 servings (1 cheesecake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts


Per Serving: 367 calories; 26.2 g fat; 27.6 g carbohydrates; 6.2 g protein; 94 mg cholesterol; 292 mg sodium. Full nutrition

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Reviews

Read all reviews 26
  1. 35 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was fantastic!! I actually doubled the batter recipe to fit my largest springform pan and made my own graham cracker crust verses buying a premade one. I did have to alter the cookin...

Most helpful critical review

This process ruined the texture. The orange part should have been less.

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This recipe was fantastic!! I actually doubled the batter recipe to fit my largest springform pan and made my own graham cracker crust verses buying a premade one. I did have to alter the cookin...

Lots of praise for the cook with this one! Not a heavy, dense cheesecake, but light and luscious. It's a fitting happy ending for just about any meal. Mine was perfectly baked at 30 minutes. For...

I made my own crust as well. I also used orange zest instead of extract. It came out wonderful. I also didn't do the food coloring.

This recipe was a good "jumping off" point, but definitely needs some tweaking. There wasn't enough orange flavor for my taste. The orange was so mild, it was more of an after-taste. And the foo...

This is an amazing recipe! Tasted wonderful each of the three times within three weeks that I made it

I used the low fat cream cheese, I left out the food coloring, and added a tablespoon of grated orange zest.

My husband is cheesecake fussy and loved this recipe!!!! A++++

I just made this and it was delicious. I took the advice of other reviewers and added 2 Tbs of orange zest. I gave it 4 stars because if I didn't add the zest I think the orange flavor would hav...

This is a really good summer cheesecake! I followed the suggestions of another baker and upped the orange extract by 1/2 tsp. and added 1and 1/2 tbs of orange zest.