” News Flash! Graham Cracker Crust Loves Cardamom!” No, this isn’t today’s Soap Opera plot. It is GOOD FOOD!

Cakes and Breads / February 5, 2016

When you think of something easy to make you think of things like cookies, or pudding. Not me. Cookies take a LONG time. Especially if there’s more than 2 batches. Wait, wait, wait. Ah! There’s the timer going off. Now wait, wait, wait…okay they’re cool enough to take off the sheet. And then another batch in the oven…and so forth.

That’s TORTURE when you have no time. So now you know how to wow them in no time with my Orange Cheesecake Squares. It is lickity-split quick and really crowd pleasing. The addition of a little bit of cardamom powder takes the crust to “Holy heck, that’s good!-Status.” I promise.

And since pictures tell a thousand words, and the recipe is written out below, I’ll just stop now so you can keep looking and reading and then of course downloading the recipe!


Orange Cheesecake Squares

With Grand Marnier Marmalade

Serves 6


1 package cream cheese, softened
1 C in volume whipped cream (stiff peaks)
Juice of ½ large naval orange (about 2 -3 T)
Zest of 1 orange divided 2/3-1/3
1/3 C granulated sugar
Splash of milk (2% is fine)
3 ½ C crushed graham crackers (about 10-12 crackers)
5 T salted and melted butter
1/8 teaspoon cardamom powder
½ C toasted almond slivers
1 C orange marmalade
1 t Grand Marnier liquor
Mint to garnish


  • ​Preheat oven to 400 degrees F. In a bowl, combine the crushed graham crackers, the butter, the 1/3 zest and the cardamom spice. Mix well with spoon. Press into the bottom of a glass 9 by 9 square baking pan. Bake in the oven for 10 minutes. Remove, let cool completely.
  • In another large bowl combine the soft cream cheese, orange juice, 2/3 of the orange zest, splash of milk, and granulated sugar. Mix very well. Then using a spatula, fold in the whipped cream until smooth. If it’s too stiff, add another splash of milk. Pour in and then spread the cheese mixture over the cooled crust. Cover the dish and chill for at least 3 hours so when you cut them they come out nice and pretty.
  • Mix the marmalade with the liquor (which is optional!), and ladle a small bit on top of each served square, top with toasted almonds and mint if you like. (Can use pecans as well.)

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Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


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