Orange Creamsicle Cheesecake Bars
May 10, 2021 21:03:14 GMT -5
Post by maybetoday on May 10, 2021 21:03:14 GMT -5
Orange Creamsicle Cheesecake Bars
Makes 9 bars
15m prep time
40m cook time
FOR THE CRUST:
8 oz animal crackers, crushed
1/2 teaspoon cinnamon
1/2 cup butter unsalted, melted
FOR THE CHEESECAKE:
8 ounces cream cheese, room temperature
1/2 cup sugar
2 eggs, room temperature
2 teaspoons orange zest
1/4 cup orange juice
FOR THE ORANGE SOUR CREAM LAYER:
1 cup sour cream
4 tablespoons powdered sugar
1/2 teaspoon orange extract
2-3 drops orange gel food coloring
GARNISH:
Whipped cream
Orange slices
Mint leaves
FOR THE CRUST:
Preheat oven to 350°. Line an 8x8 baking dish with parchment paper. Set aside.
Place animal crackers and cinnamon in a food processor and pulse until fine crumbs form. Pour into a medium mixing bowl and add melted butter, stirring to combine.
Firmly press the crust into the bottom of the prepared baking dish and bake for 10 minutes. Remove crust from oven and reduce oven temperature to 300°F.
FOR THE CHEESECAKE:
Mix together cream cheese and sugar using a stand mixer or electric hand mixer. Add eggs one at a time, followed by orange juice and orange zest. Mix until batter is smooth, then pour on top of baked crust.
Bake at 300°F for 30-40 minutes. Remove from oven and cool 20 minutes.
FOR THE ORANGE SOUR CREAM LAYER:
While your cheesecake cools, prepare the final layer. Turn oven up to 325°F.
Mix together sour cream, powdered sugar, orange extract, and orange food coloring.
Pour onto cooled cheesecake and return to oven for an additional 10 minutes. Allow to cool at room temperature, then store in the fridge until ready to serve.
Before serving, cut into bars and garnish with whipped cream and sliced oranges.
link
Makes 9 bars
15m prep time
40m cook time
FOR THE CRUST:
8 oz animal crackers, crushed
1/2 teaspoon cinnamon
1/2 cup butter unsalted, melted
FOR THE CHEESECAKE:
8 ounces cream cheese, room temperature
1/2 cup sugar
2 eggs, room temperature
2 teaspoons orange zest
1/4 cup orange juice
FOR THE ORANGE SOUR CREAM LAYER:
1 cup sour cream
4 tablespoons powdered sugar
1/2 teaspoon orange extract
2-3 drops orange gel food coloring
GARNISH:
Whipped cream
Orange slices
Mint leaves
FOR THE CRUST:
Preheat oven to 350°. Line an 8x8 baking dish with parchment paper. Set aside.
Place animal crackers and cinnamon in a food processor and pulse until fine crumbs form. Pour into a medium mixing bowl and add melted butter, stirring to combine.
Firmly press the crust into the bottom of the prepared baking dish and bake for 10 minutes. Remove crust from oven and reduce oven temperature to 300°F.
FOR THE CHEESECAKE:
Mix together cream cheese and sugar using a stand mixer or electric hand mixer. Add eggs one at a time, followed by orange juice and orange zest. Mix until batter is smooth, then pour on top of baked crust.
Bake at 300°F for 30-40 minutes. Remove from oven and cool 20 minutes.
FOR THE ORANGE SOUR CREAM LAYER:
While your cheesecake cools, prepare the final layer. Turn oven up to 325°F.
Mix together sour cream, powdered sugar, orange extract, and orange food coloring.
Pour onto cooled cheesecake and return to oven for an additional 10 minutes. Allow to cool at room temperature, then store in the fridge until ready to serve.
Before serving, cut into bars and garnish with whipped cream and sliced oranges.
link
