Orange Cheesecake

Stack up great flavor with a layer of tangy sour cream on a smooth citrus cheesecake base. Excellent for a holiday dessert buffet.

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31 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 40 mins 350°F
  • Cool: 2 hrs 45 mins
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Orange Cheesecake
Ingredients
1 3/4
cups finely crushed graham crackers (about 22 crackers)
3
tablespoons sugar
6
tablespoons butter, melted
3
8 ounce packages cream cheese, softened
1 1/3
cups sugar
3
tablespoons frozen orange juice concentrate, thawed
1
teaspoon vanilla
3
eggs, slightly beaten
1 1/2
1
8 ounce carton dairy sour cream
1
tablespoon sugar
1/2
teaspoon vanilla
 
Orange peel strips and sliced and/or whole kumquats (optional)
Directions
  1. Preheat oven to 350 degrees F. For the crust, in a medium bowl, combine graham crackers and the 3 tablespoons sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 to 2 inches up the side of a 9-inch springform pan. Bake for 5 minutes. Cool on a wire rack while preparing filling.
  2. For the filing, in a large bowl, combine cream cheese, the 1-1/3 cups sugar, the orange juice concentrate, and the 1 teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Stir in eggs and orange peel just until combined.
  3. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch-wide area around the outside edge appears set when gently shaken. Remove springform pan from oven and set on a wire rack.
  4. Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake.
  5. Cool in springform pan on wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of the pan. Cool for 2 hours. Cover and chill for at least 4 hours or up to 24 hours.
  6. If desired, garnish cheesecake with orange peel strips and kumquats. Makes 12 to 16 servings.
From the Test Kitchen
To Bake Ahead:

Transfer cooled cheesecake (whole or pieces) to a freezer bag; seal. Freeze whole cheesecake for up to 1 month or pieces for up to 2 weeks. Thaw whole cheeseake in the refrigerator overnight or pieces at room temperature for 30 minutes.

Nutrition Facts (Orange Cheesecake)
    Per serving:
  • 476 kcal cal.,
  • 32 g fat
  • (19 g sat. fat,
  • 139 mg chol.,
  • 353 mg sodium,
  • 40 g carb.,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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