Orange Creamsicle Cheesecake Basketball Food

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 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.

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.

CREAMSICLE CHEESECAKE

Steps:

• Preheat oven to 350º. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs, beat well. Add the sour cream and vanilla, mix well. Place 1 cup of the mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
• Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonfuls and swirl with a knife to create a marbled effect. Bake for 30-35 minutes or until firm around the edges. The center will be slightly loose. Allow to cool for 1 hour then cover and chill for at least 8 hours before 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 DREAMSICLE CHEESECAKE

Steps:

• Line the bottom and sides of a 9 inch springform pan with a single piece of extra wide aluminum foil as smoothly as possible. Pour Orange Soda into the pan until 1/4 inch deep. (Drink the rest.) Place in freezer, making sure the pan is level. Freeze until hard.
• Beat cream cheese and sugar until smooth and fluffy. Beat in the milk. Refrigerate 30 minutes in mixing bowl to chill. Fold 1-1/2 of the tubs of the Cool Whip into the cheese mixture until smooth and fluffy. Spoon filling into the springform pan on top of the frozen orange soda layer. Freeze at least 4 hours.
• Mix the graham cracker crumbs, sugar, and melted butter until they form a crumbly texture. Gently sprinkle the crumbs over the frozen cheesecake, smoothing across to form a crust. Return to the freezer overnight.
• When ready to serve, remove the sides of the springform pan. Loosen the the aluminum foil from the sides of the cheesecake. Invert the cheesecake onto a serving plate and carefully peel off the aluminum foil. Decorate the top with the remaining Cool Whip and serve immediately. Cut with a knife that has been dipped in hot water. Store any leftovers in the freezer.
• NOTE: If you are one of those "chocolate nuts", add 2 Tbsp cocoa to the graham cracker crumbs when making the crust.