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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Servings: 12 to 16
Prep Time: 45 mins
Related Categories: Cake, Cheesecake, Desserts, Fruit, Oranges
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Ingredients
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    1 3/4  cups 
    finely crushed graham crackers (about 22 crackers)
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    3   tablespoons 
    sugar
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    6   tablespoons 
    butter, melted
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    3  8  ounce packages 
    cream cheese, softened
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    1 1/3  cups 
    sugar
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    3   tablespoons 
    frozen orange juice concentrate, thawed
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    1   teaspoon 
    vanilla
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    3   
    eggs, slightly beaten
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    1 1/2  teaspoons 
    finely shredded orange peel
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    1  8  ounce carton 
    dairy sour cream
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    1   tablespoon 
    sugar
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    1/2  teaspoon 
    vanilla
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    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.
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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