Blue Ribbon Orange Cheesecake

Oxmoor House
10 to 12 servings


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1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1/2 cup butter or margarine, melted
1/2 teaspoon orange extract
Whipped cream (optional)
Grated orange rind (optional)


Combine first 3 ingredients in a medium mixing bowl; mix well. Firmly press mixture into bottom and about 3/4 inch up the sides of a 9-inch Springform pan; set aside.

Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in remaining 1/2 cup butter and orange extract; mix well.

Pour mixture into pan. Bake at 450° for 15 minutes. (Filling will become firm as the cake stands.) Cool to room temperature on a wire rack; refrigerate at least 12 hours.

Remove sides of springform pan. Garnish cheesecake with whipped cream and orange rind, if desired.

Created date

February 2010