Orange Cheesecake

When you make this Orange Cheesecake, make it the day before you need it.  Cheesecake always tastes better when it has time to chill.

Orange Cheesecake Recipe

Orange Cheesecake

Crust:   2 cups finely crushed gingersnaps cookies

3 Tbsp. butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

3 eggs

1 Tbsp. grated orange peel

Topping:   ½ cup water

¼ cup frozen orange juice concentrate, thawed

1/3 cup sugar

1 Tbsp. cornstarch

Heat oven to 325 F.  In medium bowl, combine crust ingredients; mix well.  Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.

In large bowl, beat cream cheese until light and fluffy.  Gradually add 1 cup sugar, beating well.  Add eggs one at a time, beating well after each addition.  Add orange peel; blend well.   Pour into crust lined pan.

Bake at 325 F. for 50 to 60 minutes or until almost set.  Cool 1 hour or until completely cooled.

In small saucepan, combine all topping ingredients; mix well.  Cook over medium heat until bubbly and thickened, stirring constantly.  Cool 5 minutes; spoon over cheesecake.  Refrigerate at least 3 hours or overnight before serving.  Garnish as desired.     16 servings

(Recipe for the Orange Cheesecake was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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