Fresh and bursting with citrus flavor, this Vanilla Orange Cheesecake with Orange Glaze is light, yet decadent and just melt-in-your-mouth delicious!
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I made this Vanilla Orange Cheesecake with Orange Glaze with my dad in mind. I can remember how much he loved Orange Creamsicles when I was a growing up. My dad was basically one of the kids. He would stand in line with us at the ice cream truck, not just to buy us a treat, but to snag one or two for himself too!
Unfortunately, I don’t get to see my parents much. They moved down to Florida a long time ago. I would actually move down there, but my fiancé absolutely hates the weather there. So here we stay, 1000 miles away. And, here I am making cheesecake with fresh oranges ,likely from Florida, that tastes like those orange creamsicles my dad loves so much!
Why This Recipe Works
- This cheesecake is decadent, yet light. It’s a from scratch recipe that is perfect for entertaining.
- Fresh oranges add the best flavor to both the cheesecake and the orange glaze on top. There is orange zest in the cheesecake filling, and the Orange Glaze is made from fresh squeezed orange juice.
- Cheesecake is a great make ahead dessert recipe.
How to Make Vanilla Orange Cheesecake with Orange Glaze
Prep!
Set your cream cheese out to come to room temperature about an hour before you begin preparing the cheesecake. Zest and juice the two oranges and set aside.
Preheat your oven to 350°F.
Create!
For the graham cracker crust, melt the butter in the microwave on 15-second increments. Combine the butter with the graham cracker crumbs and sugar until everything is moist.
Press the graham crackers crumbs into the bottom of a 10-inch springform pan. If you use a smaller pan, you will need to adjust the baking time a bit. Set aside.
To make the filling, add the cream cheese and sugar to the bowl of an electric mixer. Beat until creamy and smooth.
Lower the speed and add the vanilla extract and orange zest.
Then, add the eggs one at a time. Continue to mix until the eggs are well combined.
Pour the filling into the crust and place the pan in the oven to bake for 45-50 minutes, or until the center is just slightly jiggly.
When the cheesecake has about 15 minutes left of cooking time, prepare the Orange Glaze.
Add the orange juice, brown sugar, and corn starch to a small saucepan over medium heat. Once boiling, cook for an additional 15-30 seconds, until the mixture starts to thicken. Remove from the heat. It’s okay if the glaze cools some while the cheesecake finishes baking.
Once the cheesecake is done baking, remove from the oven, and pour the glaze over the top, using a silicone spatula or brush to spread it around.
Chill the Vanilla Orange Cheesecake in the refrigerator for at least 4 hours before serving.
Present!
Serve as is, or add some fresh whipped cream!
Tips & Techniques for the Best Vanilla Orange Cheesecake
- Set your cream cheese about an hour before you begin preparing the cheesecake to allow it to come to room temperature.
- Use a silicone spatula or brush to spread the orange glaze on to the top of the cheesecake.
- If you use a smaller springform pan, you may need to cook the cheesecake a bit longer since it will be thicker.
- Store cheesecake loosely covered in the refrigerator and use within a week. You can also freeze cheesecake (without the glaze for best results) in plastic wrap or freezer bags. Use within 6 months.
FAQ’s
- Can you make cheesecake ahead of time? Yes, you can store a cheesecake in the refrigerator for up to a week or in the freezer for up to 6 months.
- How do you know when a cheesecake is done cooking? Cheesecake is done cooking when it’s still slightly jiggly in the middle, but not soupy. If it starts to crack, it is over-baked.
- Can you substitute store-bought orange juice for fresh orange juice? Yes, this should work just fine.
Other Recipes to Try
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Vanilla Orange Cheesecake with Orange Glaze
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter * melted
Vanilla Orange Cheesecake Filling
- 4 8 ounce packages cream cheese * at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons orange zest * from 2 oranges
- 4 eggs
Orange Glaze
- 1 cup freshly squeezed orange juice * from 2 oranges
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 350°F.
- For the graham cracker crust, melt the butter in the microwave on 15-second increments. Combine with the graham cracker crumbs and sugar until everything is moist.
- Press into the bottom of a 10-inch spring-form pan. Set aside.
- To make the filling, add the cream cheese and sugar to the bowl of an electric mixer. Beat until creamy and smooth.
- Lower the speed and add the vanilla extract and orange zest. Then, add the eggs one at a time. Continue to mix until the eggs are well combined.
- Pour the filling evenly into the crust.
- Place the pan in the preheated oven to bake for 45-50 minutes, or until the center is just slightly jiggly.
Orange Glaze
- When the cheesecake has about 15 minutes left of cooking time, prepare the Orange Glaze.
- Add the orange juice, brown sugar, and corn starch to a small saucepan over medium heat. Once boiling, cook for an additional 15-30 seconds, until the mixture starts to thicken.
- Remove from the heat.
- Once the cheesecake is done baking, remove from the oven, and pour the glaze over the top, using a silicone spatula or brush to spread it around.
- Chill the Vanilla Orange Cheesecake in the refrigerator for at least 4 hours before serving.
Notes
Tips & Techniques for the Best Vanilla Orange Cheesecake
- Set your cream cheese about an hour before you begin preparing the cheesecake to allow it to come to room temperature.
- Use a silicone spatula or brush to spread the orange glaze on to the top of the cheesecake.
- If you use a smaller springform pan, you may need to cook the cheesecake a bit longer since it will be thicker.
- Store cheesecake loosely covered in the refrigerator and use within a week. You can also freeze cheesecake (without the glaze for best results) in plastic wrap or freezer bags. Use within 6 months.
FAQ’s
-
- Can you make cheesecake ahead of time? Yes, you can store a cheesecake in the refrigerator for up to a week or in the freezer for up to 6 months.
- How do you know when a cheesecake is done cooking? Cheesecake is done cooking when it’s still slightly jiggly in the middle, but not soupy. If it starts to crack, it is over-baked.
Nutrition
This recipe was originally published on March 21, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in April 2019.
