Orange Creamsicle Cheesecake #SundaySupper

 

Desserts Required - orange creamsicle cheesecake

Orange Creamsicle Cheesecake  #SundaySupper

I equate Labor Day with the end of summer and, also, a time to get together with family and friends to enjoy some delicious food and drinks before the weather changes for most of the country.  So, it did not come as any surprise to me that Sunday Supper has teamed up with Gallo Family Vineyards to give you some great ideas for this year’s holiday.

Desserts Required - Orange Creamsicle Cheesecake

When I was younger, I loved eating orange creamsicles.  They are kind of like a popsicle but creamy and packed with orange juice.  Chances are that when I was growing up it wasn’t quite ‘fresh squeezed’ but the color and flavor were there, so I was happy.

Fast forward and I still love creamy orange desserts, sauces and drinks, but now I use the actual fruit.

You can only imagine my excitement when Gallo Family Vineyards launched their new Riesling at the Food and Wine Conference last month.  I already knew that I had been selected as a blogger for today’s Sunday Supper event, and that they were introducing a new wine that would be featured today; but didn’t know it was their Riesling.

Desserts Required - Orange Creamsicle Cheesecake

I found myself having a tough time passing on ‘just one more’ glass of this perfectly chilled white wine that is loaded with honeysuckle, juicy peach, pear and ripe citrus, including my beloved oranges.

When I came home from the conference I received my glorious box of wines from GFV.  The Riesling was one option and their fabulous Sweet Red was the other, packed with flavors of red fruit, black cherry and raspberry jam.

It was the lure of the oranges that, ultimately, inspired me the most…at least for today.  I decided to make an Orange Creamsicle Cheesecake, because it works so nicely with the Labor Day theme and it complements Gallo’s Riesling so well.

Desserts Required - Orange Creamsicle Cheesecake

I really wanted to incorporate oranges throughout the Orange Creamsicle Cheesecake.  Orange zest was added to the shortbread crust, orange zest and juice were added to the creamy cheesecake filling and the topping is straight orange juice boiled with a bit of sugar and arrowroot/water to thicken.

Actually, I was having a bit of trouble with my topping so I reached out to my dear friend and brilliant pastry chef Jenni Fields.  I, finally, got to meet Jenni in person at the Food and Wine Conference and am so happy that I have this great picture of the two of us standing in front of Gallo’s sign at the Riesling premier.

Desserts Required - FW Con

This Labor Day, don’t be too sad that summer is coming to an end…especially when you can finish your festivities with a gorgeous Orange Creamsicle Cheesecake.  Trust me, your family and friends will thank you.

Watch it:

Desserts Required - Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake #SundaySupper
Print
Recipe Type: Cheesecake, dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
  • Crust:
  • 10 ounces shortbread cookies
  • 1 tablespoon sugar
  • ½ teaspoon orange zest
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 4 – 8 ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 4 eggs, room temperature
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • Topping:
  • 2 teaspoons arrowroot mixed with 2 teaspoons water
  • ⅔ cup orange juice
  • 2 tablespoons sugar
Instructions
  1. For the crust:
  2. Preheat the oven to 325°. Spray a 10” round springform pan with nonstick spray. Line the bottom of the pan with parchment paper and set aside.
  3. Place the cookies, sugar and orange zest into a food processor fitted with a metal blade. Process until the cookies are a fine crumb. Add the melted butter and pulse on/off until the butter mixed into the cookies.
  4. Transfer the crust to the prepared pan and spread evenly onto the bottom of the pan.
  5. Bake at 325° for 10 minutes. Set aside.
  6. For the filling:
  7. Place the cream cheese and sugar into a large mixing bowl. Beat until the mixture is light and fluffy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in the orange juice and zest.
  8. Pour over the crust. Bake at 325° for 50 minutes. Remove from the oven and cool completely. Remove the side of the springform and refrigerate the cheesecake for several hours or overnight.
  9. For the topping:
  10. Place the orange juice, sugar and arrowroot/water into a small saucepan. Cook until the sauce is thickened, about 5-8 minutes. Cool for 15 minutes.
  11. Pour the topping onto the cheesecake, starting in the middle and working your way to the outside, leaving a little bit of a rim of cheesecake showing.
  12. Refrigerate to set, about 1 hour. Using a long metal spatula as your guide, slide the cheesecake off the bottom of the pan and onto a serving plate.
  13. Betsy's tidbits:
  14. The cheesecake may be frozen once it has cooled but before the topping has been added. Defrost the cheesecake in the refrigerator before topping.
  15. The topping is not very thick so don’t worry if some of it drips down the individual cheesecake slices.
Notes
Additional time is needed for the cheesecake to cool and, also, for the topping to set.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Are you interested in some fabulous Labor Day recipes?  No worries…GFV has got you covered with these wonderful recommendations.  Additionally, GFV offers a store locator, so you know exactly where you want to go.  Don’t forget to get your $1 off coupon, as well!

GFV-family-logo

Don’t forget to follow GFV on Facebook, Twitter, Instagram and YouTube.

Many thanks to Isabel from Family Foodie for hosting this week’s Sunday Supper event.  Be sure to check out all of the other wonderful Labor Day entertaining options that pair so perfectly with Gallo Family Vineyards Riesling and/or Sweet Red wines.
Labor Day Beverages:

Labor Day Savory Bites:

Labor Day Desserts:

supersunday

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. says

    You are such a dessert whiz… this cheesecake looks gorgeous! I’m not a huge orange creamsicle fan, but even this makes me want to dive right in!

  2. says

    I was just showing my mom your creamsicle cheesecake photos and telling her about the recipe, Betsy. Her comment: “Some people are so creative!” I could not agree more!

  3. says

    Gallo’s Riesling is my new favorite ever since the Food and Wine Conference. I would happily eat a slice of this great looking cheesecake with a glass. Cheers!

  4. says

    What could possibly be tastier than a creamsicle than creamsicle-flavored cheesecake! This looks amazing, and it would pair beautifully with the new Riesling. Yum!!

  5. theninjabaker says

    This looks to be a fantabulous cheesecake, Betsy. My husband has happy orange creamsicle memories from childhood days at the Jersey seashore….Shortbread crust – well, anything with shortbread cookies has got my vote! Tweeted and Pinned =)

    • says

      Kim a/k/a The Ninja Baker,

      This makes me so happy. I think today’s post is really about chatting about fond memories. Thanks so much for your lovely words and shares!

  6. says

    I honestly can’t think of a better pairing for the Gallo Riesling than this cheesecake. What a perfect pairing! I haven’t made a cheesecake in years, but my hubby is SUCH a big fan of all things orange creamsicle. And geez, that reminds me, his birthday is coming up in a few weeks. This might be making an appearance!

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