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Orange-Swirled Cheesecake Dessert Recipe

Orange-Swirled Cheesecake Dessert Recipe

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
TOTAL TIME: Prep: 55 min. Bake 30 min. + chilling YIELD:16 servings


  • 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


  • 1. 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.
  • 2. Meanwhile, in a small saucepan, combine 6 tablespoons sugar and cornstarch. Stir in orange juice, water and peel until blended. Cook 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.
  • 3. Place baking chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
  • 4. 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.
  • 5. Place 1/4 cup cream cheese mixture in a small bowl; stir in orange mixture until well blended.
  • 6. Pour plain cream cheese mixture over crust. Drop orange batter by tablespoonfuls randomly over top. Cut through batter with a knife to swirl.
  • 7. 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: 316 calories, 21g fat (11g saturated fat), 101mg cholesterol, 174mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 5g protein.

Reviews for Orange-Swirled Cheesecake Dessert

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JimmieD User ID: 7880993 119249
Reviewed Jul. 8, 2014

"Following recipe to the letter my guests were overwelmed with the results. ** I made an extra batch of orange curd to dab on plate next to cheese cake when served. no plate had a crumb left. A definate keeper"

Dianj User ID: 6769927 135386
Reviewed Feb. 16, 2014

"I made this cheesecake yesterday. I agree it took quite along time to make. Probably took me over an hour with the crust and filling. Also there was a lot of dishes. I put it in a springform pan instead of the 9 inch. I left the temperature at 325 but none of the cake was set after 35 minutes. I left it in for an additional 20 minutes and it looked like it was set but after refrigerating it for the 2 hours I found the middle was not done. I'm not sure but I think the temperature should be at least 350. If I make it again I will up the heat."

[email protected] User ID: 2061061 119901
Reviewed Feb. 11, 2014

"We love this! It does take a while to make as it has several steps and I dirtied a lot of dishes while making it, but then I'm a messy, unorganized cook. I substituted the shortbread cookies with the chocolate on the bottom and rows across the top and it was over the top just delish. We all love the orange/chocolate taste. I didn't use the water, only o.j. since I like lots of orange flavor, but other than those two things, I pretty much followed the recipe. It's on our keeper list, for sure. I was saying as I was making it, that it had better be super good taking so long to make. It was worth it!"

Cheri Beck User ID: 174358 119248
Reviewed Feb. 10, 2014

"My family really enjoyed this, even the one who generally doesn't care for cheesecake! We all voted it a "keeper". I substituted a pecan shortbread crust from another recipe so that I could make it gluten-free, and the nutty flavor was perfect. I used low-fat cream cheese and sour cream, and since I didn't have any orange peel I added 1/8 tsp orange extract to the orange curd. It was delicious!"

bzymom183 User ID: 3627034 137072
Reviewed Feb. 9, 2014

"going to try it for our church "guinea pig supper" since I never tried this recipe sounds delish! I will give you feedback in about a week I'm sure it's going to be a big hit! :)"

kunzeda User ID: 1759198 196187
Reviewed Feb. 9, 2014

"could you use a 9x13 pan?"

ssretired User ID: 7070561 119247
Reviewed Feb. 9, 2014

"This is one fantastic cheesecake. Brought this to a family get together and everyone asked for the recipe. Following week I brought it to a work function, and again, was asked for the recipe. This will be in my "favourites" file for sure."

Donalopez User ID: 3810202 151178
Reviewed Feb. 9, 2014

"I love this cheese cake I made it and my family & friend like it also."

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