A slice of orange cheesecake with a cake stand in the background
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5 from 5 votes

Orange Cheesecake with an Oreo Crust

This orange cheesecake has a bright citrus flavor and an Oreo crust! It's creamy and decadent. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, orange cheesecake, oreo crust
Servings: 12
Calories: 480kcal
Author: Stef

Ingredients

Crust Ingredients

  • 12 ounces Oreos crushed into small pieces, 2 dozen Oreos
  • 5 tablespoons unsalted butter melted

Filling Ingredients

  • 24 ounces cream cheese room temperature
  • 1/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • zest of 1 large orange
  • 1 cup frozen orange concentrate room temperature
  • 2/3 cup sour cream room temperature
  • 4 large eggs room temperature

Instructions

Crust Directions

  • Preheat oven to 375 F and grease the bottom of a 9" springform pan.
  • Mix crushed Oreos and butter together until fully combined. Press into the bottom of the pan.
  • Bake for 10 minutes, remove from the oven, and set aside until ready to use.

Filling Directions

  • Reduce oven temperature to 300 F. In a large mixing bowl, beat cream cheese, sugar, flour, salt, and zest until fully combined.
  • Add orange concentrate and sour cream.
  • Mix in eggs, one at a time, until just combined.
  • Wrap the bottom of the springform pan containing the Oreo crust in two layers of aluminum foil and set it in a large baking dish. 
  • Pour batter over pre-baked Oreo crust. 
  • Pour hot water into the baking dish so that it comes halfway up the sides of the springform pan.
  • Put the baking dish into the oven and bake for 60 minutes. The edge of the cheesecake should be set, but the center will still look a little moist and will jiggle if you shake the pan.
  • Turn the oven off and prop the door slightly open. Let the cheesecake cool in the oven for 45 minutes.
  • Remove from the oven, let sit on the counter until it reaches room temperature, and then cover and chill in the refrigerator overnight before slicing and serving.

Notes

  • Make sure that all of your ingredients are at room temperature. The cream cheese won't mix well into the recipe if it is cold.
  • You can use Greek yogurt instead of sour cream for a lighter cheesecake.
  • The easiest way to crush Oreos is in a food processor. You can also put them in a sealed sandwich bag and roll over them with a rolling pin.

Nutrition

Calories: 480kcal | Carbohydrates: 38g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 393mg | Potassium: 336mg | Fiber: 1g | Sugar: 28g | Vitamin A: 23.1% | Vitamin C: 39.7% | Calcium: 9.3% | Iron: 17.4%