Orange Cheesecake

Impress a crowd with a snappy citrus cheesecake.

  • 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
  • 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.
  • 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.
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