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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange Cheesecake

Makes: 12 to 16 servings
Prep 45 mins Bake 350°F 40 mins Cool 2 hrs 45 mins Chill At least4 hrs  or up to 24 hours
Orange Cheesecake
  • 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  teaspoons  finely shredded orange peel
  • 1 8  ounce carton  dairy sour cream
  • 1  tablespoon  sugar
  • 1/2  teaspoon  vanilla
  •  Orange peel strips and sliced and/or whole kumquats (optional)

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 KitchenTo 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 476,
  • Fat, total (g) 32,
  • chol. (mg) 139,
  • sat. fat (g) 19,
  • carb. (g) 40,
  • pro. (g) 8,
  • vit. A (IU) 1118,
  • vit. C (mg) 6,
  • sodium (mg) 353,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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