Recipes Desserts Cakes Cheesecake Recipes Orange Citrus Cheesecake 4.9 (7) 3 Reviews 4 Photos Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice. Submitted by Reynolds KitchensR Updated on May 23, 2022 Save Rate Print Share Close Add Photo 4 4 Prep Time: 20 mins Cook Time: 1 hr Additional Time: 7 hrs 55 mins Total Time: 9 hrs 15 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Reynolds Wrap® Heavy Duty Aluminum Foil 1 large orange 1 ¾ cups crushed vanilla wafers ¼ cup finely chopped pecans (Optional) 1 tablespoon sugar ½ cup butter, melted 3 (8 ounce) packages cream cheese, softened ¾ cup sugar 2 tablespoons all-purpose flour 3 eggs, lightly beaten 3 ounces white baking chocolate, chopped Cranberry Orange Sauce: 1 cup fresh cranberries, coarsely chopped ¼ cup granulated sugar 2 tablespoons orange juice Directions Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan. Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside. Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan. Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate. Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan. Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven). Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours. Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve. Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving. REYNOLDS KITCHENS TIP: Add a citrus twist to a classic dessert with this delicious cheesecake recipe. Line your spring-form pan with heavy duty aluminum foil to ensure your crust will stay dry while your cake stays creamy. I Made It Print Nutrition Facts (per serving) 544 Calories 38g Fat 47g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 544 % Daily Value * Total Fat 38g 48% Saturated Fat 20g 102% Cholesterol 130mg 43% Sodium 325mg 14% Total Carbohydrate 47g 17% Dietary Fiber 2g 5% Total Sugars 24g Protein 8g 16% Vitamin C 11mg 12% Calcium 83mg 6% Iron 2mg 9% Potassium 185mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.