FOOD HOLIDAY RECIPE: Creamsicle Cheesecake
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August 14th is National Creamsicle Day. How about a “Creamsicle” Cheese Cake? First, a bit of food history, and why we put the word Creamsicle within quotation marks: The Popsicle® was invented by a 29-year-old husband and father working in the real estate industry during the Great Depression. Frank Epperson made what he called Epsicles for a fireman’s ball. They were a sensation, and Frank obtained a patent for ”a handled, frozen confection or ice lollipop.” His kids called the treat a Popsicle, after their Pop. So Frank created Popsicle Corporation, which developed the Creamsicle® and collaborated with the Loew Movie Company for the nationwide marketing and sales of the product in movie theaters. Here’s the history of the Creamsicle. Today, Creamsicle® and Popsicle® are registered trademarks of the Unilever Corporation. Any company wishing to use the name for a product must get a license from Unilever. We adapted this recipe from Krista of BudgetGourmetMom.com. Check out her other delicious recipes! Krista recommends that you make the cheesecake a day in advance, but you can get by with a few hours of chilling. |
Bake one or order this Orange Cream Cheesecake from Sweet Street Desserts. |
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Prep time is 15 minutes, and cook time is 40 minutes, plus a minimum of 3 hours for freezing/chilling. RECIPE: “CREAMSICLE” CHEESECAKE Ingredients For The Graham Cracker Crust |
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 Want Creamsicle flavor without the calories? We love Diet Orange ‘n Cream from Stewart’s, also available in regular (with sugar). If you can’t find it locally, order it from Amazon. Photo courtesy Stewart’s Restaurants. |
For The Orange Creamsicle Layer
Preparation 1. PREHEAT the oven to 325°F. 2. COMBINE combine the butter, sugar, and graham cracker crumbs in a mixing bowl. Stir until combined. Pat into a 9″ springform pan. Set aside. 3. WHIP the cream cheese, sugar, and vanilla in a medium mixing bowl. Beat in the eggs, one at a time; then beat in the sour cream. 4. POUR the filling into the crust. Bake for 40 minutes. Turn off the oven and crack the oven door for 30 minutes. Remove the cheesecake from the oven and allow to cool completely. Once cooled… |
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5. MIX the “Creamsicle” layer by stirring the gelatin with boiling water until it dissolves. Gently whisk in the whipped topping until it’s completely combined. Set the cheesecake on a plate or dish to catch any dripping, and pour the “Creamsicle” mixture over the cheesecake. 6. PLACE in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve, at least two hours; but it is preferable to chill it overnight. 7. TO SERVE: Run a sharp knife around the inside of the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift the bottom from the cheesecake. A cheesecake is not a cake, but an open-face custard pie. Unlike a cake, there is no raised layer made with flour. Rather, like a pie, it has a bottom crust into which a filling (a cheese custard) is poured and baked. |
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