How to make it

  • Preheat oven to 350 degrees F./180 degrees C.
  • Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
  • Crust:
  • In a medium bowl, combine graham cracker crumbs, almonds, and butter.
  • Press into bottom of cheesecake pan and freeze.
  • Filling:
  • In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes.
  • Add eggs, one at a time, beating after each addition.
  • Mix in sour cream, orange zest, orange juice concentrate, and vanilla.
  • Fold orange segments into batter.
  • Pour over frozen crust.
  • Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.
  • Cool on the counter for 10 minutes (do not turn the oven off).
  • The cake will sink slightly.
  • Topping:
  • In a small bowl, combine sour cream, sugar and orange juice. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before decorating or serving.
  • Decoration:
  • In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of cheesecake or pipe a border around cake, if desired.
  • Tips:
  • Fresh mandarin oranges are usually available in November and December for the peak holiday baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting.

Reviews & Comments 3

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    " It was excellent "
    kukla ate it and said...
    Not sure how this one got pass me, but cheesecake AND mandarin oranges?? All in one?? Fabulous :)
    TY, Sparow :)
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  • pudgy47 10 years ago
    This recipe sounds wonderful!!! Printed it off a must make.
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  • bluewaterandsand 10 years ago
    This sounds delicious!
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