Ingredients:
- 16 graham crackers
- 2 tablespoons granulated sugar
- 1 stick salted butter, melted
- 8 ounce packages cream cheese
- 1 and 1/2 cups powdered sugar
- 1 and 1/2 cups heavy cream
- 2 teaspoons grated orange zest
- 1 tablespoon fresh orange juice
- 1/2 teaspoon orange extract
- A drop each of red and yellow food coloring
- 1/2 teaspoon vanilla extract
Ingredients:
- Put parchment paper in a 9×13 inch baking dish, leaving just enough paper to hang over the sides of the pan. Process the granulated sugar and graham crackers until they are finely ground. With the motor of the food processor running, slowly pour the melted and process until the mixture looks like coarse sand. Transfer into the baking dish and press down flat into an even layer. Place in the freezer for about 20 minutes.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Make sure to scrape down the sides of the bowl as you go, then add the powdered sugar and beat until smooth. Transfer to a large bowl.
- Add the heavy cream into the mixer bowl that was just emptied. Beat with the whisk attachment on medium-high speed until stiff peaks start to form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture in the large bowl and gently fold with a rubber spatula until combined. Add the remaining whipped cream and fold until completely combined.
- Transfer half of the cream cheese mixture to a separate bowl. Add the orange juice, zest, extract, and food colorings into a bowl. Stir gently until well combined. Add the vanilla extract to the other bowl and stir to combine.
- Remove the crust from the freezer and add the vanilla cheesecake batter. Top with the orange cheesecake batter and spread evenly. Cover with plastic wrap and set refrigerate for 6 hours, or overnight. Cut into squares and enjoy!
