Orange Citrus Cheesecake

Orange Citrus Cheesecake

  • Prep Time: 4 hours
  • Cook Time: 1 hour
  • Servings: 12
  • Course: Dessert

Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice.

Reynolds Kitchens tip

Add a citrus twist to a classic dessert with this delicious cheesecake recipe. Line your springform pan with heavy duty aluminum foil to ensure your crust will stay dry while your cake stays creamy.

Ingredients

  • 1 large orange
  • 1 3/4 cups crushed vanilla wafers (about 50)
  • 1/4 cup finely chopped pecans (optional)
  • 1 tablespoon sugar
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 3 ounces white baking chocolate, chopped
  • Cranberry Orange Sauce (below)

Directions

Step 1

PREHEAT oven to 350°F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.

Step 2

ZEST 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange; set both aside.

Step 3

COMBINE vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.

Step 4

BEAT cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.

Step 5

POUR filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.

Step 6

BAKE 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).

Step 7

REMOVE springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan; cool for 30 minutes. Remove sides of springform pan; cool cheesecake on wire rack for 2 hours.

Step 8

COVER and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.

Cranberry Orange Sauce

Combine 1 cup fresh cranberries or 1 cup frozen, thawed cranberries, coarsely chopped; 1/4 cup granulated sugar; and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

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