ORANGE CHEESECAKE WITH RASPBERRY SAUCE

Orange Cheesecake with Raspberry Sauce image

Enjoy this delicious orange flavored cheesecake served with raspberry sauce - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h15m

Yield 16

Number Of Ingredients 10

Ingredients

1 package (9 oz) chocolate wafer cookies, crushed
6 tablespoons butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
4 eggs
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon grated orange peel
1 package (10 oz) frozen raspberries in syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch

Steps:

Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 1/2 g