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Orange-Glazed Cheesecake with Gingersnap Crust

Randy Mayor; Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 1 cup gingersnap crumbs (about 20 cookies, finely crushed)
  • 2 tablespoons sugar
  • 1 tablespoon butter, melted
  • Cooking spray
  • Filling:
  • 2 (8-ounce) blocks fat-free cream cheese, softened
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) carton reduced-fat sour cream
  • 1/4 cup all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 cup thawed orange juice concentrate, undiluted
  • 1 tablespoon Grand Marnier (orange-flavored liqueur) or orange juice
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2 large egg whites
  • Topping:
  • 1/2 cup orange marmalade
  • 1 tablespoon Grand Marnier (orange-flavored liqueur) or orange juice
  • 1 orange, peeled and sliced

Nutrition Information

  • calories 310
  • caloriesfromfat 33 %
  • fat 11.3 g
  • satfat 6.5 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 10.1 g
  • carbohydrate 42.4 g
  • fiber 0.6 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 365 mg
  • calcium 119 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 5 minutes.

  3. To prepare filling, beat cheeses and sour cream in a large bowl with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup, and level with a knife. Add the flour, sugar, and next 3 ingredients (sugar through vanilla extract), and beat well. Add the eggs and egg whites, 1 at a time, beating well after each addition.

  4. Pour the cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove the cheesecake from oven, and run a knife around the outside edge. Cool to room temperature. Remove sides.

  5. To prepare the topping, combine marmalade and 1 tablespoon liqueur. Spread half of mixture over top of cheesecake. Cut the orange slices in half, and arrange over cheesecake. Spread with remaining marmalade mixture. Cover and chill at least 8 hours.