Orange Citrus Cheesecake Recipe

Name: Orange Citrus Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap(R) Heavy Duty Aluminum Foil; 1 large orange; 1 3/4 cups crushed vanilla wafers; 1/4 cup finely chopped pecans (optional); 1 tablespoon sugar; 1/2 cup butter, melted; 3 (8 ounce) packages 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:; 1 cup fresh cranberries, coarsely chopped; 1/4 cup granulated sugar; 2 tablespoons orange juice

Servings: persons

Reynolds Wrap(R) Heavy Duty Aluminum Foil
1 large orange
1 3/4 cups crushed vanilla wafers
1/4 cup finely chopped pecans (optional)
1 tablespoon sugar
1/2 cup butter, melted
3 (8 ounce) packages 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:
1 cup fresh cranberries, coarsely chopped
1/4 cup granulated sugar
2 tablespoons orange juice

1
Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap(R) 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.
2
Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
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.
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.
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.
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).
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.
8
Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
9
Cranberry Orange Sauce: Combine 1 cup fresh 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.

1283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Reynolds Wrap(R) Heavy Duty Aluminum Foil, 1 large orange, 1 3/4 cups crushed vanilla wafers, 1/4 cup finely chopped pecans (optional), and more.

Yes, Orange Citrus Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Citrus Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions