Applebees Orange Creamsicle Cheesecake Recipes

NO-BAKE ORANGE CREAMSICLE CHEESECAKE

Steps:

• Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
• Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
• In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
• In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
• In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
• Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

CREAMSICLE® CHEESECAKE

Steps:

• 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.

ORANGE CREAMSICLE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that's bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
• Crust:
• Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Cheesecake:
• Start beating cream cheese and sugar on medium high speed until smooth, about 2 minutes.
• Add vanilla extract, and sour cream. Mix until combined.
• Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
• Mix in orange juice and orange zest.
• Stir in corn starch and with mixer on low speed, add in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again.
• Pour the cheesecake batter into the springform with crust.
• Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
• Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the whipped cream.
• Candied Orange Peels:
• Using a vegetable peeler, peel the skin off the oranges, trying not to get the white part. Slice the peels into thinner strips.
• Add the peels into the small pot and cover it with water. Bring it to boil and boil for about 30 second. Drain the peels and rinse with cold water. Repeat two more times.
• Combine 1 cup of water and 1 cup of sugar in a small pot. Heat up on medium heat and stir until the sugar is melted. Add the peels and bring the water to boil. Lower the heat to low and cook for about an hour.
• ** You can, strain off the orange simple syrup into a container and save it.**
• Toss the peels in extra fine sugar and lay them out to dry.
• Orange Whipped Cream:
• Add the cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then add orange zest. Beat until stiff peaks appear (don't walk away far). Keep in the refrigerator until ready to use.
• Once the cheesecake is cool enough to be frosted, frost it evenly with orange whipped cream.
• Orange Glaze:
• Add powdered sugar into a shallow bowl, whisk in warm heavy whipping cream and warm orange juice. Whisk in orange zest. Whisk until glaze is smooth and drizzle glaze over the frosted cheesecake.
• Decorate with orange peels and you're ready to serve!

WORLD FAMOUS CREAMSICLE CHEESECAKE

Steps:

• 1. Crust Preheat oven to 350 degrees F. Mix together the graham crumbs, sugar and melted butter and press into 10 inch springform pan. Bake for 12-15 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling.
• 2. Cheesecake Chill a glass or metal bowl and the whisk attachment in the freezer for 10 minutes. Remove from the freezer, pour in theheavy cream and whip one to two minutes until stiff peaks form. In a large mixing bowl, using a hand or stand mixer,mix together cream cheese, sweetened condensed milk, orange juice and grand marnier. Fold in the whipping cream. Pour into the pre-cooked and chilled crust and put into the freezer.
• 3. Mandarin Orange Glaze Open and drain the orange syrup from the mandarin oranges into a small saucepan. Set the orange pieces aside. On the stovetop heat the saucepan of orange syrup. In a small measuring cup or bowl, stir the cornstarch into the water with a fork and mix until a smooth liquid forms. Pour a small amount of the heated syrup into the cornstarch liquid, and stir to combine then pour this all back into the saucepan. Boil for about 2 minutes until thickened. Set aside. Pour into a small bowl and put to cool. Once it has cooled, stir the reserved mandarin orange slices into the glaze. Keep 12 segments of orange for garnish.
• 4. Garnish Chill the bowl in the freezer for 10 minutes. Remove from the freezer and add heavy cream, sugar and vanilla. Whisk on high speed until medium peaks form, about one minute. Put the whipping cream into a piping bag. Mark off 12 portions of cheesecake. Spoon and spread the orange glaze sauce onto the top of the cheesecake. Pipe whipped cream onto each section and garnish. Drizzle chocolate syrup onto each piece at serving time. Please note that this cheesecake should be frozen. Transfer to the refrigerator to thaw and soften for at least one hour before cutting and serving.

ORANGE DREAMSICLE CHEESECAKE

Steps:

• Preheat over to 325.
• In a mixing bowl combine the butter, sugar, and graham cracker crumbs. stir until combined. Pat into a 9" springform pan. Set aside.
• In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour filling into crust. Bake for 40 minutes. Turn off the over and crack the over door for 30 minutes. Remove from over and allow to cool completely.
• Once cool mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until its completely combined. Pour over cheesecake.
• set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from freezer amd chill in the refrigirator until ready to serve.

ORANGE CREAMSICLE CHEESECAKE BASKETBALL

Steps:

• Beat together the cream cheese and butter until light and fluffy, about 3 to 5 minutes. Add the orange zest, orange juice, vanilla, powdered sugar and orange Jell-O mix and stir until well combined. Cover with plastic wrap and chill for at least 3 hours or overnight.
• Transfer the chilled mixture to a large sheet of plastic wrap and use the wrap to help shape into a smooth ball.
• In a shallow dish, combine the orange sprinkles and the white chocolate. Unwrap the cheeseball and roll around in the sprinkle and chocolate mixture until evenly coated.
• Melt the chocolate chips in the microwave and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of the basketball. Serve with cookies, crackers, and/or fruit.

APPLE CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
• Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
• Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
• Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.