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Orange Creamsicle Cheesecake

A nostalgic and easy-to-make cheesecake that captures the classic flavor of an Orange Creamsicle, perfect for any season.
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Prep Time 20 minutes
Servings 12 slices

Equipment

  • 9-inch springform pan Or a regular pie plate lined with parchment paper
  • Medium bowl For the crust
  • bowl For preparing Jello
  • Large mixing bowl For the cheesecake filling
  • Spatula For folding and smoothing

Ingredients
  

Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter

Cheesecake

  • 85 gram box orange Jello
  • 0.67 cup boiling water
  • 900 grams cream cheese softened
  • 0.33 cup powdered sugar
  • 1 large orange zest
  • 2 cups whipped cream

Garnish

  • orange zest additional for garnish
  • whipped cream additional for garnish

Instructions
 

  • Prepare the crust: In a medium bowl, toss together graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
    1 cup graham cracker crumbs
  • Prepare the Jello: Pour orange Jello into a bowl. Carefully add boiling water and stir until completely dissolved. Set aside to cool slightly.
    1 cup graham cracker crumbs
  • Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and orange zest, beating until combined.
    1 cup graham cracker crumbs
  • Incorporate the Jello: Slowly pour the slightly cooled orange Jello into the cream cheese mixture while mixing until smooth and blended.
    1 cup graham cracker crumbs
  • Fold in the whipped cream: Gently fold in the whipped cream with a spatula until no white streaks remain.
    1 cup graham cracker crumbs
  • Assemble the cheesecake: Pour the filling over the prepared crust and smooth the top.
  • Chill: Cover loosely and refrigerate for at least 4-6 hours, or until set. Overnight is recommended.
  • Garnish: Before serving, sprinkle with fresh orange zest and add dollops of whipped cream.
    1 cup graham cracker crumbs

Notes

This cheesecake is best made ahead and chilled for at least 4-6 hours, or preferably overnight, for optimal setting. It stores well in the refrigerator for 3-4 days or can be frozen for up to a month.