Creamsicle Cheesecake with a Sugar Cone Crust

When I think of summer I think of a Creamsicle.  As a kid when the ice cream truck came around, I can recall the orange and vanilla flavor of this cold confection.  So with the weather getting warmer and a craving for a cheesecake, let’s combine those two favorite flavors, along with a sugar ice cream cone crust!

Sugar Ice cream Cone Crust

  • 1 Box (12 count) Sugar Ice Cream Cones
  • 1/3 Cup Brown Sugar
  • 4 0z (1 stick) Butter, melted

Break up the sugar cones into your food processor.  Crush until medium fine.  Put into a bowl with the brown sugar and melted butter.  Mix until combined.  Pat the mixture into a 10″ springform pan, on the bottom and only slightly up the sides.

Bake at 350 degree, for 12 minutes.  Let cool.

Creamsicle Cheesecake Filling

  • 3 pounds Cream Cheese (6, 8oz packages, room temperature)
  • 1 Cup Sugar
  • 2 Tblsp Cornstarch
  • 1 Tblsp plus 1/2 tsp Water
  • 2 tsp Vanilla
  • Zest of 2 Medium Oranges
  • Juice of one of the Oranges
  • 2 tsp Orange Extract
  • 4 Eggs

Using the paddle attachment mix the cream cheese on low speed.  Scrape bowl frequently, and mix for 15 minutes, until nice and creamy.

Slowly mix in the sugar.  Then in a small bowl mix together the next six ingredients.  Pour into the batter, mix on low speed.  Last, add the eggs, one at a time.  Only mix until combined. This will keep the batter light.  No need to over mix!

Take half of the batter and put it into a bowl, add orange gel food coloring, mix well.  Now pour the orange batter over the vanilla batter and just stir twice with a spatula.  The batter will combine while pouring it into the crust.  You want to keep the “swirl” effect of the colors.Bake in a 350 degree oven, for one hour.  It will jiggle somewhat when it is done.  Let cool for 40 minutes.  If you notice any cracking, mine did, let’s cover that up with this sour cream topping.  If yours didn’t crack, you may want to use this on top too!

Sour Cream Topping (aka: Crack Corrector!)

  • 8 oz Sour Cream
  • 2 Tblsp Sugar
  • 1/4 tsp Vanilla
  • 1 Tblsp Water
  • orange gel food coloring

Mix all ingredients together with a fork, you don’t want to incorporate a lot of air.

While cheesecake is warm pour this over the top, spread to cover.  Now put it back into a 350 degree oven for 15 minutes, for it to set up.  Now let it cool, before putting the cheesecake into the refrigerator.  Even if the cheesecake cracks in the frig overnight, I have used this topping on a cold cheesecake, and baked to set the topping, it works too.Don’t see the crack that was in the middle, do you!  I really like the appearance and the flavor of this topping, that’s why I use it on top, even if my cheesecake doesn’t crack.

Now let’s depan the cheesecake.  Here is a tip to doing this easily without anything sticking.  Using your stovetop. put a burner on a medium high flame, roll the pan over the flame quickly and place the pan flat on the burner for half a minute.

Now the cheesecake will come out of the springform pan effortlessly!

The easiest way to cut a cheesecake is with plain dental floss.  No flavored floss, just cut off a piece twice the width of the cheesecake and taking one end with each hand slice into the cake.  The crust may not be cut by this, so warm up your chef knife over a flame and cut down through the crust.  Wiping the blade between the cuts, because this is a creamy cheesecake.

I served this cheesecake with sliced strawberries.  Put a little sugar and freshly squeezed orange juice over the berries.

I think I just heard the ice cream truck, I’ll pass on the ice cream and just savor my Creamsicle cheesecake instead.

I scream, you scream, we all scream for “Creamsicle Cheesecake!”

5 thoughts on “Creamsicle Cheesecake with a Sugar Cone Crust


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