Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 3/4 cup sour cream
- 2 large eggs, room temperature
- 1/4 cup fresh orange juice
- 1/4 teaspoon salt
If you’re in a pinch, you can substitute the fresh orange juice with store-bought, but fresh really brings out that zesty aroma that fills your kitchen with sunshine!
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs with melted butter until combined. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add the vanilla extract, orange zest, sour cream, and salt, mixing until well combined. My abuela always said the secret to a perfect cheesecake is in the mixing — take your time here!
- Carefully add in the eggs, one at a time, mixing on low speed to avoid overbeating. Stir in the orange juice until just combined.
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set but the centers still jiggle slightly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving. This waiting period is crucial for that perfect texture!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International