• 35 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
bake:
40 mins at 350°
cool:
2 hrs 45 mins
chill:
4 hrs or up to 24 hours
Servings:
12
Max Servings:
16
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

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  • 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.

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  • Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake.

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  • 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.

Instructions Checklist
  • If desired, garnish cheesecake with orange peel strips and kumquats. Makes 12 to 16 servings.

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

476 calories; total fat 32g; saturated fat 19g; cholesterol 139mg; sodium 353mg; carbohydrates 40g; fiber 0g; protein 8g; vitamin a 1118IU; vitamin c 6mg; calcium 81mg; iron 1mg.
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Reviews

35 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 4
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