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Prep 25min
Total5hr25min
Ingredients10
Servings16
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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
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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.
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Nutrition Facts
Serving Size:1/16 of Recipe
Calories
300
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
11g
55%
Cholesterol
90mg
30%
Sodium
230mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
23g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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