More Great Recipes: Cheesecake

Orange Glazed Cheesecake with Gingersnap Crust

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup gingersnap crumbs (about 20 cookies, finely crushed)
2 tablespoons sugar
1 tablespoon butter, melted
Cooking spray
2 pkgs. (8 oz. each) fat-free cream cheese, softened
2 pkgs. (8 oz. each) 1/3-less-fat cream cheese, softened
1 carton (8 oz) 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 325ºF.

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 325ºF 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 325ºF 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.

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