Orange-Glazed Cheesecake with Gingersnap Crust

Yield: 16 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1  cup  gingersnap crumbs (about 20 cookies, finely crushed)
• 2  tablespoons  sugar
• 1  tablespoon butter, melted
• Cooking spray
• 
  Filling:
• 2  (8-ounce) blocks fat-free cream cheese, softened
• 2  (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1  (8-ounce) carton reduced-fat sour cream
• 1/4  cup  all-purpose flour
• 1 1/2  cups  sugar
• 1/4  cup  thawed orange juice concentrate, undiluted
• 1  tablespoon  Grand Marnier (orange-flavored liqueur) or orange juice
• 2  teaspoons  vanilla extract
• 3  large eggs
• 2  large egg whites
• 
  Topping:
• 1/2  cup  orange marmalade
• 1  tablespoon  Grand Marnier (orange-flavored liqueur) or orange juice
• 1  orange, peeled and sliced

Preparation

Preheat oven to 325°.

To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 5 minutes.

To prepare filling, beat cheeses and sour cream in a large bowl with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup, and level with a knife. Add the flour, sugar, and next 3 ingredients (sugar through vanilla extract), and beat well. Add the eggs and egg whites, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove the cheesecake from oven, and run a knife around the outside edge. Cool to room temperature. Remove sides.

To prepare the topping, combine marmalade and 1 tablespoon liqueur. Spread half of mixture over top of cheesecake. Cut the orange slices in half, and arrange over cheesecake. Spread with remaining marmalade mixture. Cover and chill at least 8 hours.

Nutritional Information

Calories:

310 (33% from fat)

Fat:

11.3g (sat 6.5g,mono 3.1g,poly 0.5g)

Protein:

10.1g

Carbohydrate:

42.4g

Fiber:

0.6g

Cholesterol:

73mg

Iron:

1mg

Sodium:

365mg

Calcium:

119mg