Christmas Recipes
Orange-Ginger Cheesecake
Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!
Yield: 16 servings
Ingredients
- 2 cups gingersnap cookie crumbs (32 cookies)
- 1/4 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 tablespoon grated orange peel
- 4 eggs
- 1/2 cup sour cream
- 2 tablespoons granulated sugar
- 2 cups sliced fresh fruit
Instructions
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of a 9 x 3-inch springform pan.
- Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth.
- Add eggs. Cover and process until well blended. Spread over crust.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes or until center is set.
- Cool on wire rack for 15 minutes.
- Run metal spatula along side of cheesecake to loosen; remove side of pan.
- Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
- Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake.
- Top with fruit.
- Store covered in refrigerator.
Nutrition
Per serving: Calories 370 (Calories from Fat 250); Total Fat 28g (Saturated Fat 16g); Cholesterol 125mg; Sodium 300mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 7g
Percent Daily Value*: Vitamin A 22%; Vitamin C 8%; Calcium 6%; Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker