Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- Optional: whipped cream or additional orange slices for garnish
Instructions
- In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted butter, and 2 tablespoons sugar. Mix until well combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Smooth evenly and chill for at least 10 minutes.
- In a large mixing bowl, beat 16 oz softened cream cheese until smooth. Gradually add 1 cup powdered sugar and mix well.
- Add 1 teaspoon vanilla extract, 1/2 cup fresh orange juice, and 1 tablespoon orange zest to the cream cheese mixture. Stir until fully incorporated.
- In a separate bowl, whip 1 cup heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Pour the filling over the chilled crust and smooth the top evenly.
- Refrigerate for 4–6 hours, or overnight, until the cheesecake is firm.
- Optionally garnish with whipped cream, orange zest, or fresh orange slices before serving.
- Slice with a clean knife and serve chilled.
Notes
Chill all ingredients beforehand for the best texture.
Freshly squeezed orange juice enhances the citrus flavor.
For extra sweetness or decoration, drizzle a thin layer of orange marmalade on top.
- Prep Time: 20
- Cook Time: None