Mandarin Orange Cheesecake

Pouring cheesecake mixture onto oranges

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Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 10 to 12 servings
Yield: 1 cheesecake
Nutrition Facts (per serving)
492 Calories
36g Fat
37g Carbs
7g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 492
% Daily Value*
Total Fat 36g 47%
Saturated Fat 18g 92%
Cholesterol 147mg 49%
Sodium 186mg 8%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 30g
Protein 7g
Vitamin C 17mg 86%
Calcium 112mg 9%
Iron 1mg 6%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A citrusy and unexpected twist on a classic fruit cheesecake, you may use canned or fresh mandarin oranges for this rich cheesecake. Ground almonds add an extra element of crunch and flavor to the crust, pairing perfectly with the orange tang of the cheesecake and topping. 

Recipe reprinted with permission from 125 Best Cheesecake Recipes by George Geary (Robert Rose).


For the Crust:

  • 1 cup (250 milliliters) graham cracker crumbs

  • 3/4 cup (175 milliliters) almonds, toasted and coarsely ground

  • 1/4 cup (50 milliliters) unsalted butter, melted

For the Filling:

  • 3 (8-ounce) packages (250 grams) cream cheese, softened

  • 1/2 cup (125 milliliters) unsalted butter, softened

  • 1 cup (250 milliliters) granulated sugar

  • 4 large eggs

  • 1/2 cup (125 milliliters) sour cream 

  • 1 1/2 tablespoons (22 milliliters) orange zest

  • 1/4 cup (50 milliliters) orange juice concentrate

  • 1 teaspoon (5 milliliters) vanilla

  • 1 (10-ounce) can (300 milliliters) mandarin orange segments, drained

For the Topping:

  • 1 1/2 cup (375 milliliters) sour cream

  • 2 tablespoons (25 milliliters) granulated sugar

  • 2 tablespoons (25 milliliters) orange juice

For the Decoration:

  • 1/2 cup (125 milliliters) whipping cream

  • 2 tablespoons (25 milliliters) granulated sugar

Steps to Make It

Preheat oven to 350 F/180 C. Prepare pan: 9-inch (23 centimeters) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 centimeters) sides, greased.


  1. In a medium bowl, combine crumbs, almonds, and butter. Press into bottom of cheesecake pan and freeze.



  1. In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

  2. Mix in sour cream, orange zest, orange juice concentrate, and . Fold orange segments into the batter.

  3. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.

  4. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.



  1. In a small bowl, combine sour cream, sugar, and orange juice. Pour into center of cooled cake and spread out to edges.

  2. Bake for 5 minutes more. Cool on a rack for 2 hours.

  3. Cover and refrigerate for at least 6 hours before decorating or serving.



  1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.

  2. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top of cheesecake or pipe a border around cake, if desired.


Fresh mandarin oranges are usually available in November and December for the peak holiday baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting.

Recipe Source: by George Geary (Robert Rose)
Reprinted with permission.