Impress a crowd with a snappy citrus cheesecake.
Orange Cheesecake
- Prep Time 25 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
-
Step4In 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
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;
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