4 cups graham cracker crumbs (15 oz. box)
3/4 cup granulated sugar
10 tablespoons butter, melted (1 1/4 sticks)
3 1/2 packages cream cheese, softened (8 oz. each)
2/3 cup granulated sugar
1 package White Candy Melts® Candy (12 oz.) coarsely chopped
1/2 teaspoon Orange Candy Flavoring (or to taste)
2-3 teaspoons orange zest, finely grated
1 1/3 cups whipping cream
Prepare pans as follows: Lightly spray 6-in. and 10-in. springform pan, and 14 x 3-in. round baking pan with vegetable pan spray, or use Wilton Cake Release. ( Click here for complete instructions on preparing baking pans.) Sandwich a cardboard circle cut to fit 14-in. pan between two parchment circles; place in bottom of 14-in. pan. Make a 4-inch deep collar from parchment paper to line the inner sides of each pan. Place on springform pan base. Place pan on cookie sheet.
Note: 14-inch cake will need to be baked separately from 6 and 10-inch cakes.
For crust: In large bowl, combine crust ingredients; mix well. Firmly press mixture into bottom of prepared pans. Use 3/4 cup for 6-inch springform pan, 1-1/2 cups for 10 inch springform and 4 cups for 14 x 3-inch baking pan. Set pans aside. Store any remaining crumbs in refrigerator.
For batter: In large bowl, beat cream cheese and sugar with electric mixer until smooth. Add eggs, one at a time; mix well. Melt White Candy Melts following directions. Cool 7-10 minutes (It is important that candy be cool, but still liquid. If too hot, candy will get lumpy when added to batter). To cream cheese mixture, add cooled candy, whipping cream, vanilla, orange flavoring and orange zest; mix well. Makes 7 cups batter.
Pour batter into prepared pans. Use 4 cups batter in 6-in. pan; use 10 cups batter in 10-in. pan; use 20 cups batter in 14-in. pan.
Note: To make one 6-inch and one 10-inch cheesecake, double the batter recipe; use at least a 5-qt. mixer bowl for the double recipe.
To make one 14-inch cheesecake, triple the batter recipe; needs to be divided in order to fit the bowl unless using an extra-large capacity mixer.
To Bake: Preheat oven to 300°F. Make a water bath by pouring hot water into a 9 x 13 pan until it reaches 3/4-inch up sides of pan. Place on lower rack (this will prevent the cheesecakes from cracking).
Bake 14-inch cake separately from 6 and 10-inch cakes. Bake all cakes in center of oven over water bath.
Bake 6 and 10-in. cheesecakes for 1 1/2 to 2 hours and 21/2 to 2 3/4 hours for 14-inch cheesecake. To test for doneness, gently shake pan. The top of the cake should move as 1 solid piece. There should be no soupy movement in center. (Cake will set completely when refrigerated.) When cake tests done, turn off oven, leave door slightly ajar and cool slowly, 1 to 1 1/2 hours for small cakes and 2 hours for 14 inch cake. Remove from oven and cool completely on rack at room temperature. Refrigerate 12 hours or overnight.
To unmold: Run a straight edge spatula around the edge of the pan. Release spring and remove ring. Peel off parchment paper collar. To release 14- in. cake, place pan in hot water for 15-30 seconds, then remove, by laying plastic wrap over top of cheesecake, turn out onto cake board and immediately invert onto double cake circle to be placed on cake plate. Refrigerate until ready to decorate. Cakes keep well in refrigerator, well-covered, for up to 1 week.
*Brand confectionery coating.
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