Orange-Poppy Seed Cheesecake
Submitted by Kristi
Orange poppy seed cheesecake with a ginger graham cracker crust, sour cream filling, and real orange extract. A creamy, citrusy baked cheesecake for holidays.
YIELD
8 servingsPREP
20 minCOOK
75 minREADY
11 hrsA rich cheesecake that combines orange extract, poppy seeds, and ground ginger into something that tastes like a bakery-level showpiece. The ginger-spiked graham cracker crust adds a warm bite at the base, while the creamy filling is loaded with bright orange flavor and tiny poppy seed crunch.
Three full packages of cream cheese give this the dense, smooth texture a proper cheesecake demands. Adding the eggs one at a time and beating after each addition is how you get a filling that’s silky smooth without air bubbles. Air pockets expand during baking and cause cracks across the top.
The overnight refrigeration is not a suggestion. Cheesecake needs at least 8 hours to set fully. Cut into it early and the center will be soft and messy. After a full night in the fridge, the texture firms into that classic creamy-dense consistency that slices cleanly.
Kitchen Tips
- Beat the cream cheese until completely fluffy before adding anything else. Lumps of cold cream cheese never smooth out once the eggs go in.
- Don’t open the oven during baking. Temperature drops cause the cheesecake to collapse and crack.
- Cool gradually: turn off the oven, crack the door, and let the cheesecake cool inside for an hour before moving to the counter.
- Garnish with whipped cream and thin orange slices right before serving.
Variations
- Add lemon zest to the crust for a more complex citrus base.
- Swap the graham cracker crust for a gingersnap cookie crust to amplify the ginger flavor.
- Top with a thin layer of orange marmalade glaze for extra shine and citrus punch.
Ingredients
Directions
Combine graham cracker crumbs, sugar and ginger in a small bowl.
With a fork, stir in butter until crumble.
Press crumb mixture onto bottom and 1 inch up sides of lightly greased 9 inch springform pan.
With an electric mixer, beat cream cheese until fluffy.
Add eggs, beating after each addition.
Beat in sugar.
Add remaining ingredients and beat until smooth.
Pour cheese mixture into crust.
Bake in 325 degree F oven for 1 hour and 15 minutes, or until lightly browned on top and almost set.
Cool 1 to 2 hours.
Cover and refrigerate overnight.
To serve, remove pan sides from cheesecake.
Garnish with whipped cream and orange slices.
Cut into wedges.
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