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Orange Cheesecake

Impress a crowd with a snappy citrus cheesecake.

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  • prep time 25 min
  • total time 5 hr 25 min
  • ingredients 10
  • servings 16
 

Ingredients

Crust

2
cups finely crushed gingersnaps
3
tablespoons butter, melted

Filling

3
(8-oz.) pkg. cream cheese, softened
1
cup sugar
3
eggs
1
tablespoon grated orange peel

Topping

1/2
cup water
1/4
cup frozen orange juice concentrate, thawed
1/3
cup sugar
1
tablespoon cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  • 2 In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
  • 3 Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
  • 4 In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.
  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  • 2 In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
  • 3 Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
  • 4 In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
300
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
11g,
11%
),
Cholesterol
90mg
90%;
Sodium
230mg
230%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
4%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.