Caramelized Orange Cheesecake


The sugar-broiled citrus topping takes this already decadent dessert over the top and is a true stunner when served.

Caramelized Orange Cheesecake
Makes 1 (10-inch) cheesecake
  • 3½ cups Biscoff cookie crumbs (about 48 cookies)
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 2 cups granulated sugar, divided
  • 3 tablespoons all-purpose flour
  • 2 teaspoons orange zest
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup navel orange segments
  • 2 cups sliced peeled Cara Cara oranges
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together cookie crumbs and melted butter until well combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 10-inch cast-iron skillet.
  3. Bake until crust is fragrant and set, 8 to 10 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°.
  4. In a large bowl, beat cream cheese with a mixer on medium speed until creamy, 2 to 3 minutes, stopping to scrape bowl. Add 1½ cups sugar, flour, zest, and salt; beat on low speed just until combined. Increase speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape bowl. Add eggs, one at a time, beating on low speed until just combined after each addition. Beat in sour cream and vanilla just until combined, stopping to scrape bowl. Spread mixture into prepared crust.
  5. Bake until edges are set and center jiggles slightly when skillet is gently shaken, about 50 minutes. Let cool completely on a wire rack. Loosely cover, and refrigerate until cold, 4 hours or overnight.
  6. Preheat oven to broil. Place oranges in a single layer on a rimmed baking sheet; sprinkle remaining ½ cup sugar onto oranges. Watching carefully, broil oranges until lightly browned. Spoon oranges and any accumulated juices onto cheesecake. Cover and refrigerate for up to 2 days.
You can also use a handheld kitchen torch to caramelize the citrus topping. For neat and even cheesecake slices, dip the blade of your knife into hot water and dry it between each cut.