Orange-Ginger Cheesecake

Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!

Yield: 16 servings

Ingredients

2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup butter, melted
4 (8 ounce) packages 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 granulated sugar
2 cups sliced fresh fruit

Instructions

Heat oven to 325 degrees F.
Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of a 9 x 3-inch springform pan.
Place 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.
Bake for 1 hour 15 minutes to 1 hour 25 minutes or until center is set.
Cool on wire rack for 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.
Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake.
Top with fruit.
Store covered in refrigerator.

Nutrition

Per serving: Calories 370 (Calories from Fat 250); Total Fat 28g (Saturated Fat 16g); Cholesterol 125mg; Sodium 300mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 7g

Percent Daily Value*: Vitamin A 22%; Vitamin C 8%; Calcium 6%; Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker