I love to take this to luncheons at the church. Nobody has ever seen an orange cheesecake before so they get a real kick out of this one. The first time I took it, they were almost afraid to try it. Then, I made the announcement of what it was. Watch out! I almost got taken out by all the people that were coming towards the table. I stepped out of the way just in time. This was gone in a matter of a few seconds. The compliments were plenty and that was worth the work. Check out what they are saying about this recipe over at All Recipes:
“This fabulous cheesecake will remind you of Mayfield creamsicle ice cream with every bite you take! I love it!”
Remember those yummy creamsicles from your childhood? That’s exactly what this cheesecake tastes like! Heavenly.
2 (8 ounce) packages Philadelphia cream cheese, softened
1/2 cup white sugar
3/4 cup Daisy sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 (9 inch) prepared Keebler graham cracker crust
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.
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Quick Tip: You can also make your own homemade graham cracker crust.
Thanks again to All Recipes for this tantalizing recipe.