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Orange Cheesecake

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  • Prep 25 min
  • Total 5 hr 25 min
  • Ingredients 10
  • Servings 16
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Impress a crowd with a snappy citrus cheesecake.
By Pillsbury Kitchens
Updated Mar 1, 2005
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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

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.

Nutrition Information

300 Calories, 19g Total Fat, 5g Protein, 28g Total Carbohydrate, 23g Sugars

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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