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
- Preheat oven to 350°.
- 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.
- 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°.
- 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.
- 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.
- 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.