Orange Cheesecake

READY IN: 1hr 20mins
Recipe by Mary Scheffert

I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.

Top Review by Mary K. W.

5 star all the way! You did a great job tweaking the ingredients ... very flavorful and you can't miss the orange flavor. That to me makes this cake delightful. I hate it when people start saying all the things they changed, and while I didn't change any ingredients in the cake, I did make my own crust out of Oreo cookies (1 cup crumbs plus 2 tbsp. butter) and made the cheesecake in a 7" springform pan (this recipe fits perfectly in the 7" pan) and then cooked it in my pressure cooker for 40 minutes. I don't make cheesecake that often, but this will definitely be on the list in the future. Thanks for a great recipe.

Ingredients Nutrition


  1. Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
  2. In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
  3. Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
  4. Preheat oven to 350°F.
  5. Place prepared pie crust in center of a cookie sheet (preferably without sides).
  6. Brush crust with some of the orange juice concentrate.
  7. Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
  8. Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
  9. When cooled to room temperature, refrigerate cheesecake for several hours.
  10. While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
  11. If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
  12. Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
  13. When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
  14. Refrigerate any leftovers.

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