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This Orange Cream Cheesecake is so delicious, and it’s a stunning dessert to serve.  It’s easy to make, and you can make it ahead of time, so your dessert is ready when you’re ready to serve it.  This would be a great cake/cheesecake for any occasion, and it’s sure to be an orange lovers dream. You get two layers of Orange Cake and the cheesecake layer in the center.   Make sure you put this one in your favorites!



  • 1 Box of Duncan Hines Orange Supreme Cake Mix
  • 1 cup of Milk
  • 1/3 cup of Oil
  • 3 eggs


  • 2 packages of Cream Cheese – 8 ounce packages – softened
  • 1 heaping cup of Sugar
  • 1/2 cup of Greek Yogurt
  • 1/3 cup of heavy Whipping Cream
  • 2 Eggs
    1/3 cup of fresh squeezed Orange Juice
  • 1 Tablespoon of Vanilla


  • 3 ounces of Cream Cheese – softened
  • 3 Tablespoons of Orange juice (plus a few drops if needed)
  • 3/4 cup of Powdered Sugar
  • Orange Zest – Optional – about 1 teaspoon
 how-to-make-orange-cream-cheesecake-683x1024 ORANGE CREAM CHEESECAKE


Grease and flour an Angel Food cake pan, and set aside.  In the mixing bowl of a stand mixer, mix the Orange cake mix, Milk, Oil, and eggs for about 30 seconds on Medium/low until blended.  Turn mixer on Medium High, and mix for two minutes.  Scrape down the sides of the mixer, and stir well.  Pour HALF of the cake batter into the Angel Food cake pan, and place in the oven at 350 for 20 to 25 minutes, or until a toothpick comes out clean.

While the cake is baking, mix the Cheesecake:  Place the remaining cake batter in a bowl, and place the batter in the refrigerator. Place the mixing bowl back on the mixer.  Add the softened Cream Cheese, Sugar, Yogurt. Whipping cream, Orange Juice, Vanilla, and Eggs, and mix on low until well blended.  Turn the mixer up on Medium, and mix for about 30 seconds,  Scrape down the sides of the bowl, and mix for a few more seconds, until all ingredients are well mixed. 

When the first layer of cake is done, and comes out of the oven, pour the Cheesecake batter on top of the cake, and place in the oven at 375 for 50 to 60 minutes, or until completely baked, and no longer jiggly when the pan is moved.  When the Cheesecake is baked, remove it from the oven, and pour the remaining cake batter on top of the Cheesecake.  Place the pan back in the oven, and bake the last layer at 350 for about 20 minutes, or until a toothpick inserted in the top cake layer comes out clean.  When the top layer of cake is done, remove the pan from the oven, and place it on a wire rack to cool for about 2 hours.  When the cake is cooled, cover the pan with foil, and place in the refrigerator overnight.  Do Not remove the cake from the pan.


A few hours before you’re ready to serve the cake, remove the pan from the refrigerator, and run a thin sharp knife, gently around the edge of the cake, and around the inner tube, until the cake is loosened.  Gently push the bottom of the cake up through the top of the pan, and place the cake, still on the tube part of the pan, on the counter.  With your sharp knife, run the knife between the bottom of the pan and the cake.  When the cake is loosened from the pan, invert the cake onto a dinner plate, and then flip the cake from the dinner plate, onto the cake plate or cake stand you are using to glaze and serve the cake.  Place the cake back in the refrigerator on the cake plate/stand. 

Make the Glaze:  In a bowl, add the softened cream cheese, and place the bowl in the microwave for about 10 seconds.  Stir the cream cheese with a spoon, until it whips smooth, easily.  If it doesn’t completely smooth when stirred, place it back in the microwave for another 10 seconds.  Stir until smooth.  Add the Orange juice, and stir to blend.  Add the Powdered sugar 1/4 cup at a time, stirring between additions.  Add Orange Zest if desired.  Pour or spoon over top of cake, and let run over sides of cake.  Place the cake back in the refrigerator until ready to serve.  Cut into 2 – 3 inch pieces to serve. Top with Orange slices, or Orange curls if desired.  Enjoy!
Makes 10 to 12 servings

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