ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Orange Cheesecake with Caramel-Orange Sauce image

Yield Makes 8 to 10 servings

Number Of Ingredients 12

crust
11 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
6 large eggs
3 tablespoons orange liqueur
5 teaspoons finely grated orange peel
2 teaspoons vanilla extract
Caramel-Orange Sauce

Steps:

Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
Serve with Caramel-Orange Sauce.