World Famous Creamsicle Cheesecake Recipes

Steps:

• Preheat oven to 350º. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs, beat well. Add the sour cream and vanilla, mix well. Place 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
• Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect. Bake for 30-35 minutes or until firm around the edges. The center will be slightly loose. Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.

Steps:

• 1. Crust Preheat oven to 350 degrees F. Mix together the graham crumbs, sugar and melted butter and press into 10 inch springform pan. Bake for 12-15 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling.
• 2. Cheesecake Chill a glass or metal bowl and the whisk attachment in the freezer for 10 minutes. Remove from the freezer, pour in theheavy cream and whip one to two minutes until stiff peaks form. In a large mixing bowl, using a hand or stand mixer,mix together cream cheese, sweetened condensed milk, orange juice and grand marnier. Fold in the whipping cream. Pour into the pre-cooked and chilled crust and put into the freezer.
• 3. Mandarin Orange Glaze Open and drain the orange syrup from the mandarin oranges into a small saucepan. Set the orange pieces aside. On the stovetop heat the saucepan of orange syrup. In a small measuring cup or bowl, stir the cornstarch into the water with a fork and mix until a smooth liquid forms. Pour a small amount of the heated syrup into the cornstarch liquid, and stir to combine then pour this all back into the saucepan. Boil for about 2 minutes until thickened. Set aside. Pour into a small bowl and put to cool. Once it has cooled, stir the reserved mandarin orange slices into the glaze. Keep 12 segments of orange for garnish.
• 4. Garnish Chill the bowl in the freezer for 10 minutes. Remove from the freezer and add heavy cream, sugar and vanilla. Whisk on high speed until medium peaks form, about one minute. Put the whipping cream into a piping bag. Mark off 12 portions of cheesecake. Spoon and spread the orange glaze sauce onto the top of the cheesecake. Pipe whipped cream onto each section and garnish. Drizzle chocolate syrup onto each piece at serving time. Please note that this cheesecake should be frozen. Transfer to the refrigerator to thaw and soften for at least one hour before cutting and serving.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

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