Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!
Orange-Ginger Cheesecake
- Prep Time 30 min
- Total 14 hr 15 min
- Servings 16
- Ingredients 10
Ingredients
- 2 cups gingersnap cookie crumbs (32 cookies)
- 1/4 cup butter or margarine, melted
- 4 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 tablespoon grated orange peel
- 4 eggs
- 1/2 cup sour cream
- 2 tablespoons sugar
- 2 cups sliced fresh fruit
Instructions
-
Step1Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
-
Step2Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
-
Step3Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
-
Step4Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.
Nutrition
370
Calories
28 g
Total Fat
7 g
Protein
24 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 250
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Cholesterol
- 125 mg
- Sodium
- 300 mg
- Potassium
- 150 mg
- Total Carbohydrate
- 24 g
- Dietary Fiber
- 1 g
- Protein
- 7 g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 8%
- 8%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved