Cheesecake Topped Orange Curd Coffee Crumb Cake Recipes

ELEGANT ORANGE BLOSSOM CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

ORANGE SPICED CRUMB CAKE

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
• Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.
• For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
• Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool.
• For the glaze: Whisk together the sugar, butter, juice, zest and vanilla.
• Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. Serve on a platter.