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Orange Creamsicle Cheesecake Bars

Savor the nostalgic taste of childhood with  Orange Creamsicle Cheesecake Bars. These bars feature a creamy cheesecake filling infused with tangy orange flavor, nestled on top of a buttery graham cracker crust. Topped with a dollop of whipped cream, they'

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Ingredients
Ingredients

For the Crust

  • 12 pieces (6 ounces) whole graham cracker rectangles

  • 5 tablespoons unsalted butter
  • 2 tablespoon Domino® Light Brown Sugar

For the Batter

  • 4 x 8-ounce packages cream cheese, room temperature

  • 1 cup Domino® Granulated Sugar
  • 1/2 cup heavy whipping cream
  • 3 tbsp cornstarch
  • 2 large eggs, room temperature
  • ¼ cup Freshly squeezed orange juice

For the Topping

  • 1/2cup Freshly squeezed orange juice 

  • 1/2 cup Domino® Granulated Sugar 
  • 1/2 cup water 
  • 2 tbsp cornstarch 
  • 1/2 teaspoon orange food color

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Instructions
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Prep Time: 30 minute / Cook Time: 60 minute

Step 1

Preheat oven to 350°F. Place a greased 9x9 inch baking pan on a double thickness of heavy-duty foil. Wrap foil securely around the pan. Place on a baking sheet. Bake for 10 min. Cool on a wire rack. Reduce the heat to 300 F.

Step 2

Using a food processor, pulse the graham crackers into crumbs. In a small bowl, mix cracker crumbs, light brown sugar and butter; press on the bottom of the prepared pan.

Step 3

For filling: in a large bowl, beat cream cheese and granulated sugar until smooth with a spatula. Add heavy whipping cream and eggs; beat until well blended. Add the rest of the ingredients and mix. Pour into crust. Place baking pan in a larger pan; add 1 inch of hot water to larger pan. Bake for 55-60 minutes or until the center is just set and the top appears dull. Turn off the oven heat, leave the door just a little open (put a wooden spoon for spacing to air flow), and leave the cake to rest in the oven for 45 minutes. Otherwise, cheesecake can crack with sudden heat change.

Step 4

Meanwhile, in a large saucepan, mix cornstarch, granulated sugar water and orange juice. Cook, uncovered, over medium heat until thickened. Set aside.

Step 5

Remove pan from water bath; remove foil. Cool cheesecake on a wire rack for 2 hours. Pour topping over cheesecake. Refrigerate the cheesecake overnight, covering it when completely cooled. Slice into squares and enjoy!

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Meet the Chef: Esra Sezer Mese

Meet the Chef:

Esra Sezer Mese

@charmerkitchen

Esra Mese is a food photographer and videographer who loves to capture incredible photos of food with delicious recipes to match.