Orange Cream Cheesecake

By srumbel

Orange Cream Cheesecake: the crunchy nut crust and creamy orange cheesecake will satisfy all your fruity cheesecake desires. It's the perfect recipe to add to your spring or summer picnics or parties.
from insidebrucrewlife.com

Ingredients

• For the Crust
• 1 1/2 cups chopped macadamia nuts
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• For the Cheesecake
• 1 - 10 ounce can mandarin oranges
• 3 - 8 ounce packages cream cheese
• 1 cup sugar
• 1/2 cup sour cream
• 1/4 cup frozen orange juice concentrate, thawed
• 1 teaspoon vanilla
• 1/4 cup flour
• 3 eggs, beaten slightly
• Zest of 1 large navel orange
• For the Topping
• 1 1/2 cups sour cream
• 2 Tablespoons 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

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Preheat the oven to 350 degrees. 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, 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 degrees.

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 over beat 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.

When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.

Let the cheesecake cool 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.

Yield: 14 slices