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.

Orange Cheesecake
SERVINGS
12 to 16
PREP TIME
45 mins
by 1  person
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Related Categories:

Cake, Cheesecake, Desserts, Fruit, Oranges
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  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)
Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

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.

Make Ahead Tip

  • 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 information

Per Serving: 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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