These dreamy creamy orange cheesecake bars will make you reminisce of summer days sipping on an Orange Julius drink at the mall with your friends… Or maybe enjoying an orange creamsicle from the ice cream truck? Regardless, you’re going to LOVE this recipe!
Making these bars is easier than you think and they are always a crowd-pleaser. Easy to prep a day or two ahead.
First prep the crust:
Using a blender, or ziplock bag with a rolling pin, crush up 1 bag of animal crackers until in fine crumbs
Mix the animal cracker crumbs and the butter together in a medium bowl.
Firmly press the cracker crumbs and butter mixture into an 8-inch square metal pan.
Bake at 350 degrees for 10 minutes.
While the crust is cooking, prep your filling:
Using a standing mixer, cream together the cream cheese and the sugar until well combined
Add the eggs one at a time, beating after each addition to combine.
Add the orange zest and juice.
Stir until completely incorporated.
Pour the batter into the baked crust.
Bake at 300 degrees until the cheesecake is just beginning to turn golden around the edges.
Check to make sure the cheesecake doesn’t jiggle in the center. (About 30-40 minutes)
Cool the bars on the counter for 20 minutes.
Next prepare your topping that will give your bars a beautiful orange color.
Turn your oven on to 325 degrees
Using a medium bowl, mix together the sour cream, powder sugar, orange zest, and orange food coloring
Pour onto the cooled cheesecake and place back into the oven for 10 minutes
Let cool to room temperature before putting in the fridge to completely cool
When ready to serve, cut into bars and top with whip cream and sliced oranges.
Creamy Orange Cheesecake Bars
Ingredients
- 8 oz animal crackers, crushed
- 1/2 C sweet unsalted butter (melted)
- 8 oz cream cheese (room temperature)
- 1/2 C granulated sugar
- 2 large eggs (room temp)
- Zest of one navel orange
- 1/4 C juice of a navel orange
- Orange Sour Cream Layer:
- 1 C sour cream
- 4 tbsp powder sugar
- 1/2 tsp orange extract
- 2-3 drops of orange gel food coloring
- Garnish:
- Whip cream
- Orange slices
Instructions
- Preheat the oven to 350 degrees.
- Using a blender, or ziplock bag with a rolling pin, crush up 1 bag of animal crackers until in fine crumbs.
- Mix the animal cracker crumbs and the butter together in a medium bowl.
- Firmly press the cracker crumbs and butter mixture into an 8-inch square metal pan. Bake at 350 degrees for 10 minutes.
- Remove the crust from the oven, and turn the temperature to 300 degrees.
- Using a standing mixer, cream together the cream cheese and the sugar until well combined.
- Add the eggs one at a time, beating after each addition to combine.
- Add the orange zest and juice. Stir until completely incorporated.
- Pour the batter into the baked crust.
- Bake at 300 degrees until the cheesecake is just beginning to turn golden around the edges.
- Check to make sure the cheesecake doesn't jiggle in the center. (About 30-40 minutes)
- Cool the bars on the counter for 20 minutes.
- Turn your oven on to 325 degrees.
- Using a medium bowl, mix together the sour cream, powder sugar, orange zest, and orange food coloring.
- Pour onto the cooled cheesecake and place back into the oven for 10 minutes.
- Let cool to room temperature before putting in the fridge to completely cool.
- When ready to serve, cut into bars and top with whip cream and sliced oranges.
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