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

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
9 hrs
total:
9 hrs 50 mins
Servings:
10
Yield:
1 cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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

367 calories; protein 6.2g 12% DV; carbohydrates 27.6g 9% DV; fat 26.2g 40% DV; cholesterol 94.1mg 31% DV; sodium 292.3mg 12% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2014
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 cooking time due to doubling the batch so please watch the timing I believed it safely baked for 50-70 minutes as I checked on it quite often. When using the orange extract I used Lorann Professional Kitchen Orange Bakery Emulsion and needed 3 teaspoons when I doubled the batch and tripled the coloring affect for a more vibrate pop of color with in the batter. Everything else was to a T. My husband is harder to please when it comes to cheesecakes because he likes just plain. Will eat a chocolate or Bailey's flavored but this one won him over big time and once cut and served....didn't go to far and was gone rather quickly. Will totally make again and again. TY so much wished you could have seen the "dreamsicle" faces that I got when everyone was enjoying this recipe. Read More
(28)

Most helpful critical review

Rating: 3 stars
08/20/2019
Not sure about this one. I used orange zest in addition to flavouring and made a chocolate crust. I also decorated it with candied orange slices. There was nothing really wrong with it, more just didn’t wow or inspire me to say I’d make it again. Read More
52 Ratings
  • 5 star values: 39
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2014
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 cooking time due to doubling the batch so please watch the timing I believed it safely baked for 50-70 minutes as I checked on it quite often. When using the orange extract I used Lorann Professional Kitchen Orange Bakery Emulsion and needed 3 teaspoons when I doubled the batch and tripled the coloring affect for a more vibrate pop of color with in the batter. Everything else was to a T. My husband is harder to please when it comes to cheesecakes because he likes just plain. Will eat a chocolate or Bailey's flavored but this one won him over big time and once cut and served....didn't go to far and was gone rather quickly. Will totally make again and again. TY so much wished you could have seen the "dreamsicle" faces that I got when everyone was enjoying this recipe. Read More
(28)
Rating: 5 stars
07/07/2014
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 those who want to make their own crumb crust one sealed packet of graham crackers crushed combined with 5 Tb melted butter baked at 350 degrees for 8 minutes makes just the right size/thickness of crust for a 9" pie pan. Prebaking the crust lends a pleasant crunch. I replaced the sugar with 3/4 cup Splenda as I find that with baked goods it takes more to ensure the proper degree of sweetness. It was just sweet enough without being cloying. Guests didn't realize they were eating a low sugar dessert (not completely sugar free because of the graham crackers.) They were doubly delighted when they found out! With that substitution it makes an excellent dessert for diabetics. The filling as written comes right up to the top of the pie pan. The flavor is fresh and perfectly tangy. I used 6 drops of yellow and 3 drops of red food coloring which made for a pastel orange color reminiscent of an actual creamsicle. A lovely easy-to-make dessert that's a sure-fire crowd pleaser. Read More
(23)
Rating: 5 stars
02/08/2015
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. Read More
(10)
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Rating: 4 stars
05/31/2015
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 food coloring called for in the recipe only created the merest hint of food color. (But I do understand that some people prefer no food coloring so that's OK.) The next time I make this I'll add freshly grated orange zest for a more intense orange flavor use more of the filling for the orange so there will be a nice layer of the orange cream on the top and will probably add more food coloring to make a more intense orange color -- especially if the grandchildren are visiting. A nice touch would be topping each slice with a slice of fresh orange. Read More
(8)
Rating: 5 stars
05/13/2015
This is an amazing recipe! Tasted wonderful each of the three times within three weeks that I made it Read More
(7)
Rating: 4 stars
05/21/2015
I used the low fat cream cheese I left out the food coloring and added a tablespoon of grated orange zest. Read More
(6)
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Rating: 5 stars
12/24/2014
My husband is cheesecake fussy and loved this recipe!!!! A Read More
(4)
Rating: 4 stars
07/06/2016
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 have been too weak. Tasted exactly like an orange creamsicle!! Everyone loved it! Read More
(4)
Rating: 4 stars
07/05/2016
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. Read More
(3)
Rating: 3 stars
08/20/2019
Not sure about this one. I used orange zest in addition to flavouring and made a chocolate crust. I also decorated it with candied orange slices. There was nothing really wrong with it, more just didn’t wow or inspire me to say I’d make it again. Read More