Ingredients

The following ingredients have 8 Servings
  • 1 9 inch graham cracker pie crust
  • 8 ounces cream cheese (room temperature)
  • 14 ounces sweetened condensed milk (NOT evaporated milk)
  • 6 ounces frozen orange juice concentrate (thawed)
  • 1 teaspoon vanilla extract (optional)
  • a couple drops of yellow and red food coloring
  • 8 ounces whipped topping

Instruction

  • Beat room temperature cream cheese until fluffy.
  • Add sweetened condensed milk and thawed orange juice concentrate. Mix until incorporated. You can also add a teaspoon of vanilla extract if you'd like. Trust me, it's good!
  • OPTIONAL: Add a few drops of food coloring to make the pie filling a little more orange. I added two drops of yellow and one drop of red. Start with a few and more until the orange cheesecake filling is about the color of a creamsicle.
  • Gently fold whipped topping into the orange pie filling.
  • Pour pie filling into the graham cracker crust and spread evenly.
  • Refrigerate for at least 6 hours or freeze for at least 3 hours. I prefer freezing the pie overnight.
  • Remove the cheesecake from the freezer about 5 minutes before serving. Slice into wedges. Garnish with whipped cream, chocolate curls, or chocolate sauce. Serve.