This delicious Orange Cheesecake is baked on a macadamia crust with chunks of oranges in the creamy filling. Topped with tangy sour cream and fresh orange slices, it is perfect for dinner parties or picnics.
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Orange Cheesecake
As Florida residents, we are fortunate to have access to fresh oranges and citrus fruits all the time. Until now, my favorite way to enjoy orange juice was in muffins, scones, and sweet bread.
I created this orange dessert a few years ago using leftover juice and a can of oranges. This cheesecake features a refreshing citrus flavor and a light, creamy texture. It's baked on a nutty macadamia crust that adds a delightful crunch.
This orange cream cheesecake is always a hit whenever we make it. It's a refreshing summer dessert with a citrus twist that everyone loves.
My sister and her family recently visited us, so I made it again for them during their stay. They were delighted to be my taste testers for the week!
Why You Will Love This Recipe
Our orange cheesecake is perfect for any occasion - family gatherings, potlucks, or a cozy night in. Everyone will love it!
- Refreshing Citrus Flavor. Every bite has plenty of orange flavor. Orange juice, zest, and mandarin orange chunks give it a light and refreshing citrus taste.
- Unique Texture. Combining creamy filling, a crunchy crust, and tender fruit pieces creates a perfectly balanced mix of textures.
- No water bath is required! When baking the batter, place the pan on the oven rack above steaming hot water so that water doesn't ruin your masterpiece.
If you like citrus, I suggest you try this key lime cheesecake and lemon cheesecake.
Main Ingredients
Despite its impressive look, this orange cheesecake recipe is actually relatively easy to make. Impress everyone with a unique dessert made from simple ingredients and a little time.
- Macadamia Nut Crust - Chopped macadamia nuts, graham cracker crumbs, granulated sugar, and melted butter make a thick cookie crust.
- Cream Cheese - Make sure you use full-fat blocks of cream cheese so the filling sets up properly.
- Granulated Sugar - Sweetens the cream cheese mixture.
- Sour Cream - Use full-fat sour cream in the filling and the topping.
- Orange Juice Concentrate - The thawed concentrated juice adds a bright orange flavor.
- Fresh Orange Zest and Juice - Adds an extra tangy and bright flavor to the cheesecake batter and topping.
- All Purpose Flour - This helps to stabilize the filling just a little bit and will keep it from cracking.
- Eggs - Use large eggs that are at room temperature. If you forget to remove them, place them in a bowl of hot water for about 5 minutes.
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How To Make Orange Cheesecake
These easy steps will guide you through making a delicious citrus cheesecake. First, make the crust, add the filling, and bake. After chilling, decorate the top to your liking. It's simpler than it sounds!
- Make the crust. Pulse the nuts in a food chopper. Set aside and crush the graham crackers. Then, combine the crumbs and nuts in a medium bowl with sugar and melted butter. Press the mixture firmly in the bottom of a 9-inch springform pan lined with parchment paper.
- Prepare the filling. Beat the cream cheese and sugar in a large mixing bowl until creamy, then add the sour cream, juice, zest, vanilla extract, and flour. Mix until smooth.
- Add the eggs. Beat the eggs in gently. Do not overmix because this can add air, which will cause the cheesecake to crack.
- Bake and chill. Pour the filling on the prepared crust and bake until set on the sides and slightly jiggly in the center. Remove the pan and spread the sour cream mixture on top of the cheesecake. Then, place it back in the oven for another five minutes.
BruCrew Tip: Once the cheesecake has finished baking, turn the oven off and open the oven door slightly. Let the pan rest in the hot oven for five minutes before removing it and placing it on a wire rack.
Storage Recommendations
In the Refrigerator - Cover the pan tightly with aluminum foil or plastic wrap and place it in the refrigerator. Adequately covered, it will keep for 4-5 days.
In the Freezer - Wrap the entire baked cheesecake or slices of cheesecake in plastic wrap, then in a layer of foil. Place in a freezer-safe bag or airtight container, then freeze for 2-3 months.
To Thaw - Place it in the refrigerator at least one day ahead of time so it has time to thaw.
Tips and Tricks
- Toast the macadamia nuts. Please place them in a skillet for a few minutes, then cool them before pulsing them in a food processor. Do not overprocess the nuts, or you will have macadamia butter.
- Use room temperature ingredients. Set the cream cheese and eggs out ahead of time. Room-temperature cream cheese is easier to beat into a creamy consistency.
- Do not overmix the batter! Too much mixing can add air to the batter, causing the cheesecake to crack while baking.
- Use a steam bath. Place a sheet pan on the bottom rack of the oven and fill it halfway with water. This is much easier than a water bath. You don't have to worry about water seeping in and ruining the cheesecake.
- Run a knife around the edges. When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn't crack as it cools.
- Chill before serving. Refrigerate the dessert for at least 6 hours before removing the sides of the cheesecake pan and decorating.
- Add pretty decorations. Use heavy cream to make freshly whipped cream, then swirl it around the edges.
FAQs
Feel free to use any crust you like. The citrus filling is also delicious on a graham cracker crust or Oreo crust.
When you gently shake the pan, the center of the filling should jiggle as a whole (think of Jello). The edges should be set, and two inches in the center should still look soft. It will continue to cook and firm up as it cools.
You can use lemon, lime, or grapefruit juice and zest to change the flavor.
More Fruit Cheesecakes
- Blackberry Cheesecake
- Banana Split Cheesecake
- White Chocolate Cranberry Cheesecake
- Apple Crisp Cheesecake
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Recipe
Orange Cheesecake
This delicious Orange Cheesecake is baked on a macadamia crust with chunks of oranges in the creamy filling. Topped with tangy sour cream and fresh orange slices, it is perfect for dinner parties or picnics.
Ingredients
For the Crust
- 1 ½ cups chopped macadamia nuts (6 ounces)
- 2 cups graham cracker crumbs (15 full sheets)
- 2 tablespoons granulated sugar
- ½ cup melted unsalted butter
For the Cheesecake
- 1 - 10 ounce can mandarin oranges
- 3 - 8 ounce packages cream cheese
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup frozen orange juice concentrate, thawed
- 1 teaspoon vanilla extract
- ¼ cup all purpose flour
- 3 large eggs, beaten slightly
- Zest of 1 large navel orange
For the Topping
- 1 ½ cups sour cream
- 2 tablespoons granulated sugar
- 2 tablespoons fresh squeezed navel orange juice (from orange that was zested)
- 1 - 8 ounce container Cool Whip, thawed
- maraschino cherries with stems, patted dry
- 1 navel orange cut into small segments
Instructions
- Preheat the oven to 350°. Place a piece of parchment paper on the bottom of a 9-inch springform pan.
- Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool, place the nuts in a food processor and pulse until they are finely chopped. Do not over-pulse and create butter.
- Mix together the chopped nuts, crumbs, sugar, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
- Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350°.
- Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
- Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
- Add the eggs and beat again until mixed in. Do not overbeat the mixture. Gently stir in the orange zest and mandarin orange pieces.
- Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
- While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
- Remove the cheesecake from the oven and spread the sour cream mixture evenly on top of it. Bake for another 5 minutes, then remove and place on a wire rack.
- Let the cheesecake cool for 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
- Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
- Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.
Notes
- Toast the macadamia nuts. Please place them in a skillet for a few minutes, then cool them before pulsing them in a food processor. Do not overprocess the nuts, or you will have macadamia butter.
- Use room temperature ingredients. Set the cream cheese and eggs out ahead of time. Room-temperature cream cheese is easier to beat into a creamy consistency.
- Do not overmix the batter! Too much mixing can add air to the batter, causing the cheesecake to crack while baking.
- Use a steam bath. Place a sheet pan on the bottom rack of the oven and fill it halfway with water. This is much easier than a water bath. You don't have to worry about water seeping in and ruining the cheesecake.
- Run a knife around the edges. When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn't crack as it cools.
- Chill before serving. Refrigerate the dessert for at least 6 hours before removing the sides of the cheesecake pan and decorating.
- Add pretty decorations. Use heavy cream to make freshly whipped cream, then swirl it around the edges.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 629Total Fat: 47gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 126mgSodium: 302mgCarbohydrates: 48gFiber: 3gSugar: 35gProtein: 8g
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Ruth
All I can say is wow! my dream come true! Looks easy too!
Bernadette Rogers
You used to have a recipe on here for easy tiramisu I had it but I lost it can you please send me the recipe
Jocelyn
It's still on the site. Here is the link to it: https://insidebrucrewlife.com/easy-tiramisu/ I hope you enjoy it!
shawnna
hey girl- this looks oh so delish!