Orange-Glazed Cheesecake with Gingersnap Crust

Orange-Glazed Cheesecake with Gingersnap CrustRecipe
Randy Mayor; Lydia DeGaris-Pursell


16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


1 cup gingersnap crumbs (about 20 cookies, finely crushed)
2 tablespoons sugar
1 tablespoon butter, melted
Cooking spray
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
1/2 cup orange marmalade
1 tablespoon Grand Marnier (orange-flavored liqueur) or orange juice
1 orange, peeled and sliced


Preheat oven to 325°.

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.

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.

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.

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.