Orange-Ginger Cheesecake

Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!

  • Prep Time 30 min
  • Total Time 14 hr 15 min
  • Servings 16

2
cups gingersnap cookie crumbs (32 cookies)
1/4
cup butter or margarine, melted
4
packages (8 ounces each) 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 sugar
2
cups sliced fresh fruit

  • 1 Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
  • 2 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.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 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.
  • 4 Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

Expert Tips

Make this elegant dessert and refrigerate up to 2 days before serving.

Top cheesecake with frosted cranberries for a touch of elegance. To make, simply roll fresh cranberries in superfine granulated sugar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
250 ),
% Daily Value
Total Fat
28 g
28 %
(Saturated Fat
16 g,
16 %
),
Cholesterol
125 mg
125 %;
Sodium
300 mg
300 %;
Total Carbohydrate
24 g
24 %
(Dietary Fiber
1 g
1 %
),
Protein
7 g
7 %
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
8%;
Calcium
6%;
Iron
6%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.