Take advantage of stone fruit season and make this plum cheesecake, today!Jump to Recipe
So, I know last week I did a blog post on another plum recipe but I couldn't resist sharing this one as well! At this point, you know about my infatuation with plums but I also love any opportunity where I can incorporate cardamom into my baking. It has such a unique flavor profile and don't get me started on the aromatics! With stone fruits being in season, now is the time to make this creamy and decadent plum cheesecake. This recipe would also be great for enjoying in the winter months as well.
Notes for plum compote
The base of the compote is fresh-squeezed orange juice that turns into a syrupy and jelly-like mixture when you add in the cornstarch. The citrusy notes come through without overpowering the overall flavor. You'll want make sure that your cheesecake has cooled down for at least an hour before adding your layer of plums on top. It will also need to cool completely before chilling in the refrigerator.
I did do something different with this recipe. I wanted to experiment and added in a bit of orange zest to the filling. The texture of this cheesecake is ultra creamy and is visually aesthetic to look at with the speckles of orange. I love adding sour cream to my cheesecake recipes. I find that this helps give it the creaminess that I love and know that you will too!
Although this recipe may seem lengthy, I can assure you that it is well worth it and you will be looking for your next opportunity to make it. Your friends will be asking for the recipe!
You will need a 9 inch springform pan for this recipe. These pans are ideal to have on hand for any cheesecake recipes.
- 9" springform pan
- food processor
- 16 oz cream cheese, softened to room temperature
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ½ cup heaping cup of granulated sugar
- ½ orange for orange zest
- 4 cups plums, cut into crescent shapes this was around 7-8 average sized plums
- ¼ teaspoon cardamom
- 2 tsp cornstarch
- 1 orange juice from one orange
- ¼ cup packed brown sugar
- 5 tbsp unsalted butter, melted
- pinch of salt
- ¼ cup granulated sugar
- 1 ¼ cup graham cracker crumbs
- Preheat oven to 350°F. Spray your springform pan with non-stick cooking spray. Set aside. Place graham crackers in your food processor and pulse until you get fine crumbs.
- In a medium sized bowl, combine your melted butter, sugar, salt, and graham cracker crumbs.
- Pour crumb mixture into springform pan and press into the bottom of the pan. I used the flat bottom of a measuring cup to do this. Bake crust at 350°F for 8 minutes. Crust will be a nice, golden color. Let cool and set aside while you make your cream cheese filling.
- Bring temperature of oven down to 325°F.
- In your stand mixer, combine cream cheese with sugar until smooth. Add in eggs, one at a time. Scrape down sides of bowl. Add in sour cream and vanilla. Lastly, add in 2 tablespoon of flour and zest from half of an orange. Mix well.
- Pour cream cheese mixture over cooled crust. Bake at 325°F for 40 minutes. Edges should be firm and there should be some jiggle in the middle.
- Prepare plum compote while cake is baking.
- Set a medium sized pot on low heat, then add in juice from one orange and brown sugar. Combine well and then add in cardamom. Pour in plum slices and raise heat to bring plums to a simmer. Next, you will want to add in your cornstarch. Gently, mix well. Let plums simmer until they soften, stirring occassionally. This process should be between 8-10 minutes, from start to finish.
- Remove pot from heat and set aside. Let cheesecake cool for at least an hour before layering plums over the top. Make sure to let cheesecake cool completely before chilling in the refigerator. Chill in refrigerator for 3 hours or overnight before serving. Enjoy!