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Orange-Swirled Cheesecake Dessert

 Orange-Swirled Cheesecake Dessert
Swirls of homemade orange curd meander through a white chocolate cheesecake bars. The special bars might remind you of a childhood treat—Orange Creamsicles. —Margee Berry, White Salmon, Washington
16 ServingsPrep: 55 min. Bake 30 min. + chilling


  • 6 ounces shortbread cookies (about 23)
  • 1/3 cup slivered almonds
  • 1/4 cup butter, melted
  • 6 tablespoons plus 3/4 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 2 tablespoons plus 1-1/2 teaspoons cold water
  • 2 teaspoons finely grated orange peel
  • 1 egg yolk
  • 3 ounces white baking chocolate, chopped
  • 3 tablespoons heavy whipping cream
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 1/4 cup sour cream


  • Preheat oven to 325°. Place cookies and almonds in a food
  • processor; cover and process until fine crumbs form. Stir in butter.
  • Press into an ungreased 9-in. square baking pan. Bake 15 minutes or
  • until set. Cool on a wire rack.
  • Meanwhile, in a small saucepan, combine 6 tablespoons sugar and
  • cornstarch. Stir in orange juice, water and peel until blended. Cook

2 of 2

Orange-Swirled Cheesecake Dessert (continued)

Directions (continued)

  • and stir 2 minutes or until thickened. Whisk a small amount of hot
  • mixture into egg yolk. Return all to pan. Reduce heat. Cook,
  • whisking continuously, 1 minute. Set aside to cool completely.
  • Place baking chocolate in a small bowl. In a small saucepan, bring
  • cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
  • In a large bowl, beat cream cheese and remaining sugar until smooth.
  • Beat in flour. Add eggs; beat on low speed just until combined. Beat
  • in sour cream and white chocolate mixture just until combined.
  • Place 1/4 cup cream cheese mixture in a small bowl; stir in orange
  • mixture until well blended.
  • Pour plain cream cheese mixture over crust. Drop orange batter by
  • tablespoonfuls randomly over top. Cut through batter with a knife to
  • swirl.
  • Bake at 325° 30-35 minutes or until filling is set. Cool on a
  • wire rack 1 hour. Refrigerate at least 2 hours. Cut into squares.
  • Store in the refrigerator. Yield: 16 servings.
Nutritional Facts: 1 serving equals 316 calories, 21 g fat (11 g saturated fat), 101 mg cholesterol, 174 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.