This recipe was fantastic!! I actually doubled the batter recipe to fit my largest springform pan and made my own graham cracker crust verses buying a premade one. I did have to alter the cooking time due to doubling the batch, so please watch the timing, I believed it safely baked for 50-70 minutes as I checked on it quite often.
**When using the orange extract, I used Lorann Professional Kitchen Orange Bakery Emulsion and needed 3 teaspoons when I doubled the batch and tripled the coloring affect for a more vibrate pop of color with in the batter. Everything else was to a T. My husband is harder to please when it comes to cheesecakes because he likes just plain. Will eat a chocolate or Bailey’s flavored but this one, won him over big time and once cut and served….didn’t go to far and was gone rather quickly. Will totally make again and again. TY so much, wished you could have seen the “dreamsicle” faces that I got when everyone was enjoying this recipe.
That looks absolutely luscious! I love no bake cheesecakes and all things creamsicle, so this is right up my alley!
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 (9 inch) prepared 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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