Creamy Spiced Orange Cheesecake

Spiced Orange Cheesecake with Pecan Crust topped with sliced oranges.

5 from 3 votes

This Creamy Spiced Orange Cheesecake is the perfect Fall-inspired dessert. Is there anything more beautiful than a slice of creamy, delicious cheesecake? Okay, we'll just wait here. See? A cheesecake, especially one baked from scratch, is a thing of beauty.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Keyword: baked, cheesecake, classic, cream cheese, creamy, crust, dessert, easy, fall recipe, healthy, holidays, homemade, indulge, orange, recipe, soft, sweet, traditional, vegetarian

Servings: servings

Calories: 479kcal

Author: Shanika

Ingredients

PECAN GRAHAM CRACKER CRUST:

2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
1 cup toasted pecan (Add more if desired; just reduce Graham Crackers amount; See Notes!)
3 Tbsps organic brown sugar (I use Sugar in the Raw)
1 teaspoon ground cinnamon
4-5 Tbsps unsalted butter, melted

CHEESECAKE + FILLING:

2 (8 oz.) packages organic cream cheese, softened at room temp. (I use Organic Valley)
½ cup juice of an orange (That's 1 medium Orange!)
¾ cup organic pure cane sugar (I use Wholesome Sweets)
4 Tbsps organic all-purpose flour (I use Bob's Red Mill)
2 tsps vanilla extract
2 large Organic Valley eggs, room temp.
3 Tbsps low-fat sour cream
¼ teaspoon sea salt
1 teaspoon ground cinnamon

SPICED CARAMELIZED ORANGES:

2 medium navel oranges, sliced with skin
2-3 Tbsps unsalted butter (I use Land O'Lakes)
3 Tbsps organic brown sugar (I use Sugar in the Raw)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
pinch of allspice
pinch of sea salt

US Customary - Metric

Instructions

PECAN GRAHAM CRACKER CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
Grind the pecans + graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Pecan-Graham cracker mixture, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream, orange juice, and spices, and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Pour the batter into the prepared pan until ¾ filled. **NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.**
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**

SPICED CARAMELIZED ORANGES:

In a large skillet of medium-high heat, add the butter and heat until melted. Add brown sugar, spices, and sea salt and stir until well combined and ‘bubbly’.
Add the sliced oranges and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. **NOTE: Be sure to turn over the orange slices onto their opposite sides every 2 minutes or so to avoid burning.**
Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour. Once cooled, top with Caramelized oranges, toasted pecans (optional), and enjoy.
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.

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