Pumpkin Orange Cheesecake

Why I Love This Recipe
Ingredients You'll Need
Crust:
1 tablespoon butter or margarine, room temperature
1/4 cup ground gingersnaps
Filling:
3 pkgs. (8 oz. each) low-fat cream cheese, room temperature
3/4 cup sugar
1/2 cup firmly packed dark brown sugar
2 eggs, room temperature
3 egg whites, room temperature
2 cups pumpkin puree
1 tablespoon flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup orange marmalade
1 tablespoon Grand Marnier liqueur or other orange liqueur
2 tablespoons orange marmalade
1/4 cup finely minced crystallized ginger
1/4 cup chopped pistachios
Directions
Preheat oven to 325ºF.
Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.
Filling: In a large bowl beat cream cheese until fluffy, add sugars gradually, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition.
Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1-1/2 to 1-3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean.
Cool on rack for at least 2 hours. Refrigerate covered for at least 4 hours before serving. To serve, brush with heated orange marmalade, then sprinkle with finely chopped ginger and pistachios.
Questions, Comments & Reviews
More Great Recipes: Cheesecake

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51102 Downloads
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
458 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11343 Downloads