Orange Poppy Seed Cheesecake
Indulge in the creamy decadence of Orange Poppy Seed Cheesecake, a delightful fusion of vibrant citrus and delicate nuttiness. This dessert features a buttery graham cracker crust as the base for a velvety-smooth cheesecake infused with fresh orange zest, tangy orange juice, and crunchy poppy seeds. Baked to perfection using a water bath for a crack-free finish, the cheesecake is crowned with a luscious orange glaze that enhances its zesty sweetness. A sprinkle of orange zest and poppy seeds provides the perfect garnish, making every bite a blend of bright flavors and satisfying textures. With its stunning presentation and irresistible flavor, this citrus-infused cheesecake is ideal for special occasions or as a show-stopping finale to any meal. Perfect for fans of creamy desserts and vibrant flavor combinations!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 3 large eggs
- 1 tablespoon orange zest
- 3 tablespoons orange juice
- 1.5 teaspoons vanilla extract
- 1 tablespoon poppy seeds
- 1 cup powdered sugar
- 2 tablespoons orange juice (for glaze)
- 1 teaspoon orange zest (for garnish)
- 1 teaspoon poppy seeds (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with a double layer of aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with a hand or stand mixer until smooth and fluffy, about 2-3 minutes.
Add the sour cream, eggs (one at a time), orange zest, orange juice, vanilla extract, and poppy seeds to the cream cheese mixture. Beat until well combined and creamy, but avoid overmixing to prevent cracks during baking.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and place it on a wire rack to cool to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice in a small bowl until smooth. Pour the glaze over the chilled cheesecake, spreading it evenly with a spatula.
Garnish the cheesecake with orange zest and poppy seeds before serving. Slice and enjoy!
Nutrition Facts
Calories |
4696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.7 g | 370% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 483.5 g | 176% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 368.9 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 971 mg | 75% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1222 mg | 26% | |
*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.
