Orange Cheesecake Squares
Indulge in the zesty perfection of Orange Cheesecake Squares, a delightful blend of creamy decadence and vibrant citrus flavor. This recipe features a buttery graham cracker crust layered with a silky cream cheese filling infused with pure orange extract, fresh orange zest, and a splash of tangy orange juice. Perfectly baked to achieve a smooth, velvety texture, these squares offer a refreshing twist on classic cheesecake. With just 20 minutes of prep time and a simple baking process, they're an elegant yet approachable dessert ideal for any occasion. Serve chilled for a refreshing treat that’s bursting with flavor. These easy-to-make orange cheesecake bars are destined to be a new family favorite!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 16 oz cream cheese, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 2 tsp pure orange extract
- 1 tbsp fresh orange zest
- 0.5 cups sour cream
- 2 tbsp fresh orange juice
Instructions
Preheat your oven to 325°F (163°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to create the crust. Use the back of a spoon or the bottom of a measuring cup to make it even. Bake the crust for 8 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the orange extract, orange zest, sour cream, and orange juice until fully combined and creamy.
Pour the cheesecake filling over the cooled crust and spread it into an even layer.
Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly. Avoid overbaking as this can cause cracks.
Remove the pan from the oven and let the cheesecake cool to room temperature. Then, transfer it to the refrigerator to chill for at least 3 hours or overnight.
Once chilled, use the parchment overhang to lift the cheesecake out of the pan. Slice into 12 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.0 g | 392% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 384.5 g | 140% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 274.9 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 789 mg | 61% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
