Orange Creamsicle Cheesecake #SundaySupper
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 55 mins
  • 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
  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.
Additional time is needed for the cheesecake to cool and, also, for the topping to set.
Recipe by Desserts Required at