More Great Recipes: Cheesecake

Luscious Orange Poppy Seed Cheesecake

User Avatar
By kc10
Member since 2006

Serves 12 | Prep Time | Cook Time


1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground ginger
6 tablespoons butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
4 eggs
1-1/4 cups sugar
1/2 cup sour cream
2 tablespoons poppy seeds
1 bottle (1 oz.) pure orange extract
1 tablespoon pure vanilla extract
1/4 teaspoon ground ginger
Raspberry Sauce:
1 pkg. (10 oz.) frozen raspberries in syrup
1 teaspoon pure vanilla extract
whipped cream to garnish
orange slices to garnish

Combine graham cracker crumbs, sugar and ginger in a small bowl. With a fork, stir in butter until crumbly. Press crumb mixture onto bottom and 1-inch up sides of lightly greased 9-inch springform pan.

With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after each addition. Beat in sugar. Add remaining filling ingredients and beat until smooth.

Pour cheese mixture into crust. Bake in 325ºF oven 1 hour and 15 minutes or until lightly browned on top and almost set. Cool 1-2 hours. Cover and refrigerate overnight.

Prepare Raspberry Sauce by puréeing raspberries in blender. Strain seeds from sauce; discard seeds. Stir in 1 teaspoon vanilla. Cover and chill.

To serve, remove pan sides from cheesecake. Cut into wedges. Spoon Raspberry Sauce on dessert plates, then place cheesecake wedges on sauce. Garnish with whipped cream, orange slices and additional sauce if desired.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze