Pumpkin Orange Cheesecake with Orange Sour Cream Topping
Ingredients
- Cake:
- 2 cups (500 mL) graham crumbs
- 1/2 cup (125 mL) butter, melted
- 3 pkgs (250 g each) cream cheese, softened
- 1/3 cup (75 mL) granulated sugar
- 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
- 4 large eggs
- 1 can (14 oz / 398 mL) pure pumpkin
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce)
- finely grated zest of one orange*
- 2 tsp (10 mL) ground cinnamon
- 1 1/2 tsp (7 mL) pure vanilla extract
- 1/2 tsp (2 mL) ground nutmeg
- 1/2 tsp (2 mL) ground ginger
- 1/8 tsp (0.5 mL) ground cloves
- Orange Sour Cream Topping::
- 2 cups (500 mL) regular (14%) sour cream
- finely grated zest of half an orange*
- 1/2 cup (125 mL) icing sugar
Directions
Step 1:
Preheat oven to 300ºF (150ºC).
Step 2:
Cake: Combine crumbs and butter. Press into a 9 or 10-inch (23-25 cm) spring-form pan, 3” (8 cm deep) that has been sprayed with non-stick baking spray. With electric mixer on medium-low speed, beat cream cheese and sugar until fluffy. Add flour and mix well. Add eggs, one at a time, beating well after each addition. On low speed, add remaining ingredients, mixing just until well combined. Pour into prepared pan.
Step 3:
Bake until center is almost set, about 50 minutes. Remove from oven.
Step 4:
Orange Sour Cream Topping: Stir sour cream and orange zest together. Sift icing sugar over sour cream mixture, stirring frequently to combine. Spread over hot cake. Return to oven and bake for an additional 10 minutes.
Step 5:
Cool completely in pan on wire rack. Refrigerate overnight.
Tip
Grate outside rind (dark orange colour) only