Best Creamy Vanilla Orange Cheesecake Recipes

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CREAMY VANILLA-ORANGE CHEESECAKE



Creamy Vanilla-Orange Cheesecake image

Got this from an email from King Arthur Flour and oh my it sounds good - just listen: This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit. It recommends 1/4 teaspoon of Fiore di Sicilia in the recipe but Zaar does not recognize and also lemon can used instead of oranges if desired and well as changing the topping to blueberry or even fresh fruit. I got my Fiore di Sicilia from King Arthur but if you choose to make plain vanilla cheesecake, omit the Fiori di Sicilia, and increase the vanilla extract to 1 tablespoon

Provided by Bonnie G 2

Categories     Cheesecake

Time 1h50m

Yield 1 pie, 20 serving(s)

Number Of Ingredients 12

3/4 cup unbleached all-purpose flour
1 cup almonds, finely ground
1/2 cup confectioners' sugar
1/4 teaspoon salt
6 tablespoons butter, soft
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups sugar
5 large eggs
1/2 cup cream
2 teaspoons vanilla extract
1 orange, zest of, medium
1 1/2-2 cups cherry pie filling

Steps:

  • To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.
  • Mix in the butter until evenly crumbly.
  • Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F
  • Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.
  • To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.
  • Mix in the eggs one at time, then the cream, flavorings, and zest.
  • Pour the filling into the baked crust, and reduce the oven heat to 325°F Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).
  • Turn the oven off, prop the door open, and let the cheesecake sit for an hour.
  • Run a knife or spatula around the edges. Cool for several hours.
  • Just before serving, top as desired.

Nutrition Facts : Calories 333.8, Fat 22.1, SaturatedFat 11.5, Cholesterol 106.1, Sodium 200.4, Carbohydrate 28.9, Fiber 1, Sugar 18.5, Protein 6.4

NO-BAKE ORANGE CREAMSICLE CHEESECAKE



No-Bake Orange Creamsicle Cheesecake image

This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.

Provided by Jamie @ LoveBakesGoodCakes

Categories     Dessert

Time 20m

Number Of Ingredients 10

12 ounces vanilla wafers
1-1/2 cups granulated sugar, divided
4 tablespoons (1/2 stick) unsalted butter, melted
2 (8 oz. each) packages cream cheese, softened to room temperature
2 cups heavy cream
1 box (3 oz.) orange jello
1 cup boiling water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Zest of one orange

Steps:

  • Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
  • Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
  • In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
  • In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
  • In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
  • Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 327 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 107 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ORANGE CITRUS CHEESECAKE



Orange Citrus Cheesecake image

Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 9h15m

Yield 12

Number Of Ingredients 14

Reynolds Wrap® Heavy Duty Aluminum Foil
1 large orange
1 ¾ cups crushed vanilla wafers
¼ cup finely chopped pecans
1 tablespoon sugar
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
2 tablespoons all-purpose flour
3 eggs, lightly beaten
3 ounces white baking chocolate, chopped
1 cup fresh cranberries, coarsely chopped
¼ cup granulated sugar
2 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
  • Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
  • Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
  • Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
  • Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
  • Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
  • Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
  • Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
  • Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 46.5 g, Cholesterol 129.9 mg, Fat 37.5 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 20.3 g, Sodium 324.6 mg, Sugar 24.1 g

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