ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blue Ribbon Orange Cheesecake

Yield 10 to 12 servings


  • 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)

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

Oxmoor House Homestyle Recipes