Lemon-Orange Cheesecake

Lemon-Orange Cheesecake
By: Leah Hughes

Crust:
2 cups graham cracker crumbs or 1 box vanilla wafer crushed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup unsalted butter, melted

Filling:
2 (8oz) cream cheese, softened
1 cup granulated sugar
3 eggs
1 Tablespoon orange zest
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon vanilla
8oz sour cream

Heat oven to 325 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Spray bottom of pan with cooking spray. Combine all crust ingredients in medium bowl until moisetened. Press into bottom and 1 inch up sides of springform pan. Refrigerate while making filling.

Beat cream cheese in large bowl at low speed 1 minute or just until smooth. Add sugar; beat 1-2 minutes or until combined, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Stir in liqueur, lemon peel, orange peel and vanilla. Fold in sour cream. Pour into crust.

Place springform pan in large shallow roasting pan. Fill with enough boiling water to come halfway up sides of springform pan. Bake 1 hour to 1 hour 10 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

Remove cheesecake from water bath; cool on wire rack 45 minutes. Refrigerate at least 4 hours; ideally overnight. Store in refrigerator for up to 3 days.

Serves 8-12