Recipes and Cooking Orange Cheesecake 3.6 (35) Stack up great flavor with a layer of tangy sour cream on a smooth citrus cheesecake base. Excellent for a holiday dessert buffet. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 40 mins Cool Time: 2 hrs 45 mins Chill Time: 4 hrs Total Time: 8 hrs 10 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ¾ cup finely crushed graham crackers (about 22 crackers) 3 tablespoon sugar 6 tablespoon butter, melted 3 8 ounce packages cream cheese, softened 1 ⅓ cup sugar 3 tablespoon frozen orange juice concentrate, thawed 1 teaspoon vanilla 3 eggs, slightly beaten 1 ½ teaspoon finely shredded orange peel 1 8 ounce carton dairy sour cream 1 tablespoon sugar ½ teaspoon vanilla Orange peel strips and sliced and/or whole kumquats (optional) Directions 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. 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. 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. Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake. 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. 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. Rate it Print Nutrition Facts (per serving) 476 Calories 32g Fat 40g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 476 % Daily Value * Total Fat 32g 41% Saturated Fat 19g 95% Cholesterol 139mg 46% Sodium 353mg 15% Total Carbohydrate 40g 15% Protein 8g Vitamin C 6.5mg 33% Calcium 80.8mg 6% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.