Creamy Vanilla-Orange Cheesecake

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Recipe photo
Hands-on time:
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Yield: about 20 servings

Recipe photo

This "Creamsicle®" cheesecake features vanilla extract plus Fiori di Sicilia and orange zest, giving it wonderfully bright flavor. It's perfect topped with summer fruit.

Creamy Vanilla-Orange Cheesecake

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 20 servings
Published: 05/07/2010




  • three 8-ounce packages cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 large eggs
  • 1/2 cup cream or half & half
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon Fiori di Sicilia
  • zest of 1 medium orange or lemon


  • 1 1/2 to 2 cups cherry or blueberry pie filling or topping, or fresh fruit

Tips from our bakers

  • To make plain vanilla cheesecake, omit the Fiori di Sicilia, and increase the vanilla extract to 1 tablespoon.


1) To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt.

2) Mix in the butter until evenly crumbly.

3) Press into a 9" to 10" springform pan, pushing firmly up the sides. Prick the bottom of the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F.

4) Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges. Set aside to cool while you make the filling.

5) To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl.

6) Mix in the eggs one at time, then the cream, flavorings, and zest.

7) Pour the filling into the baked crust, and reduce the oven heat to 325°F. Bake for 50 to 55 minutes, until the cheesecake is set around the edges (a 4" to 5" circle in the center will remain soft).

8) Turn the oven off, prop the door open, and let the cheesecake sit for an hour.

9) Run a knife or spatula around the edges. Cool for several hours.

10) Just before serving, top as desired.

Yield: about 20 servings.


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  • star rating 02/11/2015
  • Paula from Massachusetts
  • This came out well and was enjoyed by all- not deadly rich or too sweet like commercially made cheesecakes. I did find the crust directiions somewhat unclear. Is the butter supposed to be "cut in"? How thick is the crust supposed to be? The recipe says up the sides? I don't think there is enough to do that. The recipe is easy and should produce great results even for those who aren't experienced bakers. For topping I used sun cooked fruit from Green Briar Nature Center on Cape Cod.
    Sorry for any confusion Paula. The butter should be soft, so that it blends right into the flours to form crumbs. Rather like making a streusel topping, or a graham cracker crust. ~ MJ
  • star rating 04/14/2013
  • Mary from Albany NY
  • This is a wonderful cheesecake. The flavor is outstanding and the crust was just delicious! I did find the cheesecake to be a little soft in the middle. I'd like it more firm (like in the photo). I wonder if I cut down the heavy cream to 1/4 cup or left it out if that would firm it up.
    The cheesecake needs a bit more bake time - even adding 5 minutes would help! We hope you have success (and enough taste testers) for bake #2! Happy Baking - Irene@KAF
  • star rating 02/02/2011
  • mypeachtattoo48154 from KAF Community
  • I used pecans in this crust, which is a wonderful part of the recipe... I will come back to this recipe again and again and will use the recipe crust for other cheesecakes, too! My husband, who does not like sweets (I know! Throw him back into the sea!) loved this, as well. This is one of the best results I've had in my kitchen for a while. I feel like a pastry chef! Thanks, KA! Love your site...
  • star rating 01/23/2011
  • erendis from KAF Community
  • I made the vanilla version of this cheesecake and topped it with chocolate ganache. It was the most creamy, best tasting cheesecake that I've ever eaten and it went well with the chocolate ganache.
  • star rating 12/25/2010
  • Sandra Burbank from Troy, IL
  • Best cheesecake we have ever eaten!! Family LOVED it.
  • star rating 07/29/2010
  • Bonne K from Pinellas Park, FL
  • This is the 1st cheesecake I have ever made. WOW, WOW, WOW. I took it as a dessert to some friends. It was a hit. Very easy to make. The taste is wonderful. I will make this again, and again. If you like cremesickle ice cream, you will love this.
  • star rating 07/18/2010
  • Denise from Virginia
  • This was delicious and easy. I made it with sugared strawberries for a topping and it was perfect. I'm going to make it again with sugared raspberries.
  • star rating 06/29/2010
  • ADA from Philly, PA
  • KA and Staff you amaze me! I love the products. I've been to the store! GREAT Everything I have made from the web site, well.... Wonderful. I'm above average baker, like making cookies LOVE CAKE! My husband loves cheese cake. I decided to give it a try(I've made cheese cake before, okay). The incing on this receipe, easy and my advide coworker, who bakes cakes and sells them. She said it was perfect, so did my husband. I think he is biased! Thank You so very much.
  • star rating 06/15/2010
  • Joanne from Port Orange, FL
  • I thought it was very easy to make. The taste was great. I can't wait to make it again.
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