ORANGE-GINGER CHEESECAKE

Orange-Ginger Cheesecake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 14h15m

Yield 16

Number Of Ingredients 10

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
1/2 cup sour cream
2 tablespoons sugar
2 cups sliced fresh fruit

Steps:

Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
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 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 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 Facts : Calories 370, Carbohydrate 24 g, Cholesterol 125 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg