Orange-Glazed Cheesecake with Gingersnap Crust

Randy Mayor; Lydia DeGaris-Pursell

Yield: 16 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 33%
  • Fat: 11.3g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.1g
  • Carbohydrate: 42.4g
  • Fiber: 0.6g
  • Cholesterol: 73mg
  • Iron: 1mg
  • Sodium: 365mg
  • Calcium: 119mg

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

Preparation

  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.
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