Ingredients for Orange Dreamsicle Cheesecake
- 1/2 cup orange soda
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup milk
- 2 (8 ounce) containers Cool Whip, thawed
- 1 1/2 cups graham cracker crumbs
- Butter
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How to Make Orange Dreamsicle Cheesecake
- Line the bottom and sides of a 9-inch springform pan with a single piece of extra-wide aluminum foil, smoothing it as much as possible.
- Pour 1/2 cup orange soda into the bottom of the prepared pan (about 1/4 inch deep).
- Place the pan in the freezer, ensuring it's level. Freeze until solid (approximately 2-3 hours).
- In a large bowl, beat 16 ounces of cream cheese and 3/4 cup granulated sugar until smooth and fluffy.
- Beat in 1/2 cup milk until well combined.
- Refrigerate the cream cheese mixture for 30 minutes to chill.
- Gently fold in 1 1/2 (8 ounce) containers of thawed Cool Whip into the chilled cream cheese mixture until smooth and fluffy.
- Carefully spoon the filling into the springform pan on top of the frozen orange soda layer.
- Freeze for at least 4 hours, or preferably overnight.
- While the cheesecake is freezing, prepare the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until crumbly.
- Sprinkle the graham cracker mixture evenly over the frozen cheesecake, pressing gently to create a crust.
- Return the cheesecake to the freezer overnight.
- When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Carefully remove the sides of the springform pan.
- Gently loosen the aluminum foil from the sides of the cheesecake.
- Invert the cheesecake onto a serving plate and peel off the aluminum foil.
- Decorate the top with the remaining Cool Whip (optional).
- Cut with a knife dipped in hot water and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
86g
Fat
75g
Carbs
10g
