Baking Fun with Frappé: Blood Orange Cheesecake

Did you know Nectar of the Vine's wine frappés can be used for more than just making wine slushies? You can use them when you cook and bake too! Check out our easy recipe below on how to make Blood Orange Cheesecake with our Blood Orange Wine Slushy Mix. You can also change up the frappe to make a cheesecake with any of our flavors!


Graham Cracker Crust

  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 7 tablespoons butter (melted)


  • 32 oz cream cheese (brick style, softened to room temperature)
  • 1 cup Blood Orange Frappe
  • 2/3 cups sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 large eggs (lightly beaten)


For the crust...

1. Preheat oven to 325 degrees Fahrenheit.

2. Prepare graham cracker crust first by combining graham cracker crumbs, sugar, and brown sugar. Stir well. Add melted butter and use fork to combine ingredients well. 

3. Pour crumbs into a 9" spring foam pan and press firmly into the bottom and up the sides of your pan. Set aside. 

For the cheesecake...

1. In the bowl, add cream cheese and stir until smooth and creamy. Don't over-beat or you'll incorporate too much air. 

2. Add frappe mix and stir again until creamy. 

3. Add sour cream, vanilla extract, and salt; stir until well-combined. If you are using a stand mixer, be sure to scrape the sides periodically to be sure ingredients are incorporated evenly. 

4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined. 

5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on cookie sheet that's been lined with foil. 

6. Transfer to the center rack of your oven and bake on 325 degrees F for about 75 minutes. Edges will likely have slightly puffed and may have begun to turn a light golden brown and the center should spring back to the touch but will still be jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.......

7. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, used a knife to gently loosen the crust from the inside of the springform pan. This helps prevent cracks as the cheesecake cools. 

8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to allowing to cool overnight or at least 6 hours.

9. Slice and enjoy!

Want to give this recipe a try? Order a bag of our Blood Orange Wine Slushy Mix today so you can try this at home! You can get the Blood Orange frappe for 50% off until July 31st, 2020! If you have a recipe you love and want to share, e-mail us at with your favorite and yours could be featured!