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Orange-Ginger Cheesecake
Orange-Ginger Cheesecake
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Prep Time:
30 minutes
Total Time:
14 hours 15 minutes
Crushed gingersnap cookies create a delicious crust for this irresistible orange cream cheese dessert!
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
  • 2 tablespoons sugar
  • 2 cups sliced fresh fruit
Instructions:
  • Preheat the oven to 325°F. Combine cookie crumbs and butter, then firmly press onto the bottom and slightly up the sides of a 9x3 inch springform pan to create a sealed crust.
  • In a food processor, combine cream cheese, 2/3 cup of sugar, 1/2 cup of sour cream, and orange peel. Process until smooth for about 3 minutes. Then, add the eggs and blend until well combined. Spread the mixture over the crust.
  • Bake for 1 hour and 15 minutes to 1 hour and 25 minutes until the center is set. Let it cool on a wire rack for 15 minutes. Use a metal spatula to loosen the cheesecake from the sides of the pan, then remove the pan's side. Chill the cheesecake in the refrigerator, uncovered, for about 3 hours until cold. Cover and continue to refrigerate for at least 4 hours, but not more than 48 hours.
  • Combine the creamy sour cream and sweet sugar in a bowl, then spread this delightful mixture over the decadent cheesecake. Finish by topping it with your favorite fruit. Keep it covered in the fridge for later indulgence.

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