Orange cheesecake with gingersnap crust.

There are certain members of my family that β₯ cheesecake.  I thought it would be fun to create a recipe that combined her favor flavors & would allow me to use up some oranges from Florida that I received as a gift & some gingersnap cookies leftover from the holidays. Win-Win, right?  I was hopeful and enthusiastic!

The end result was fabulous!  I have to admit, the flavor combination was right on.  I did sneak a taste when cutting it.  πŸ˜‰  I hope you enjoy this recipe as much as my family will tonight.


Preheat the oven to 325 degree.
40 gingersnap cookies (small one bite sized cookies)
1 tsp of sugar
1/4 c of melted I can’t believe it’s not butter or butter

In your food processor, add all of the ingredients for the crust and pulse about 12 times.   Pour the crumb mixture on top of the parchment paper that is lining your glass 9×9 pan.  Push it down with a large spoon so it is evenly distributed and smooth.  Bake for 12 minutes.  Remove and let cool.

Next step:
I took my 9×9 glass baking square and coated it with butter.  I then cut a piece of parchment paper and placed that over the glass pan.  I pushed it down to fit inside, going up the sides as well.  See photo.

Cheesecake Filling:

2 -8 oz blocks of low fat cream cheese, at room temperature
Zest of 2 oranges
Juice from 1/2 an orange
2 eggs, room temperature
1/2 c of granulated sugar

Add to your food processor and blend for about 1 minute.  Pour this mixture on top of the cooled crust.  I then took my 13×9 pan and filled it 1/3 filled with tap water, to make a water bath.  I then place my 9×9 into the water bath.  This will help the cheesecake cook slowly and it will help it not to crack.  See photo above for a reference.

Bake this for 40-45 minutes.  When you remove it, it should be slightly jiggly but not watery.  Remove the 9×9 pan and place on a cooling rack for 40 minutes.  After the 40 minutes, place in the refrigerator for 4 hours to overnight.

To remove, gently pull up on the parchment paper and lay on a flat surface.  Slice with a large, sharp knife.  Enjoy!

I need to give a shout out to the amazing artisan that made the spoon for me…
Carrie is a remarkably talented woman!!!


— Knead to Cook

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