Ingredients
Scale
- Crust
- 2 cups graham cracker crumbs
- ½ stick unsalted butter, melted, plus more for pan
- 2 tablespoons granulated sugar
- Filling
- 16 ounces cream cheese
- ¼ cup sour cream
- 1 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 2 large eggs
- Zest of one orange
Instructions
- Preheat oven to 325 degrees F. Generously butter a pie pan. Set aside.
- Make the crust. In a medium bowl, stir together graham cracker crumbs, butter, and sugar until well combined. Pour into the pie pan. Spread into an even layer and press in firmly using hands or the flat bottom of a measuring cup. Spread the mixture up the sides of the pan as much as possible.
- Make the filling. In a large bowl, using a hand or stand mixer, beat the cream cheese, sour cream, sugar, and vanilla bean paste until well combined, about two minutes. Add the eggs and orange zest and beat until light and fluffy, about 5 minutes.
- Pour the filling into the crust and spread into an even layer. Bake 40-50 minutes, until the center is slightly giggly and the edges are golden brown. Cool at room temperature about 1 ½ hours, then refrigerate until completely chilled, at least 4 hours, though overnight is preferable.
- Cheesecake may be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Additional chilling time is necessary
- Prep Time: 15 minutes
- Cook Time: 50 minutes