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Creamsicle® Cheesecake

Creamsicle® Cheesecake


"This fabulous cheesecake will remind you of Mayfield® creamsicle ice cream with every bite you take! I love it!"
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9 h 50 m servings 367 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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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Read all reviews 24
  1. 32 Ratings

Most helpful positive review

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 cookin...

Most helpful critical review

This process ruined the texture. The orange part should have been less.

Most helpful
Most positive
Least positive

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 cookin...

Lots of praise for the cook with this one! Not a heavy, dense cheesecake, but light and luscious. It's a fitting happy ending for just about any meal. Mine was perfectly baked at 30 minutes. For...

I made my own crust as well. I also used orange zest instead of extract. It came out wonderful. I also didn't do the food coloring.

This recipe was a good "jumping off" point, but definitely needs some tweaking. There wasn't enough orange flavor for my taste. The orange was so mild, it was more of an after-taste. And the foo...

This is an amazing recipe! Tasted wonderful each of the three times within three weeks that I made it

I used the low fat cream cheese, I left out the food coloring, and added a tablespoon of grated orange zest.

My husband is cheesecake fussy and loved this recipe!!!! A++++

My husband is a huge fan of cheesecake and creamsicles, so this couldn't get any better for him. I made it for Father's Day and it was a hit. I made three and had none left over. Will definitel...

This is a really good summer cheesecake! I followed the suggestions of another baker and upped the orange extract by 1/2 tsp. and added 1and 1/2 tbs of orange zest.

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