Orange Cheesecake


  • 2 cups finely crushed gingersnaps
  • 3 tablespoons butter, melted
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon grated orange peel 
  • 1/2 cup water
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/3 cup sugar
  • 1 tablespoon cornstarch


1 _ 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.

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

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

4 _ 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 before serving.