Orange-Glazed Cheesecake with Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
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 |
Directions:
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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