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Categories:
unsalted butter batter ground ginger ground cloves ground cinnamon Orange Sauce water cornstarch orange juice concentrate sugar unsalted butter vanilla beans oranges
Viewed: 49 - Published at: 7 years agoIngredients
- Gingerbread Cheesecake
- 1-3/4 qt. gingersnaps, finely crushed
- 1-3/4 cups unsalted butter, melted
- 4 tubs PHILADELPHIA Cheesecake Batter, slacked for 1 hour
- 2-2/3 Tbsp. ground ginger
- 1 tsp. ground cloves
- 2-2/3 Tbsp. ground cinnamon
- Orange Sauce
- 1 qt. water, divided
- 2 Tbsp. cornstarch
- 1-1/2 cups frozen orange juice concentrate, thawed
- 2 cups sugar
- 2 Tbsp. unsalted butter
- 4 each vanilla beans, scraped
- 2 qt. navel oranges, cut into supremes King Sooper's 1 lb For $0.99 thru 02/09
Method
- Gingerbread Cheesecake: Combine cookie crumbs and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
- Bake in 325 degrees F standard oven 10 min.
- ; cool.
- Add 2 tsp.
- each cinnamon and ginger, and 1/4 tsp.
- cloves to cheesecake batter in each tub; mix well.
- Pour 1 tub batter over each crust.
- Bake as directed on cheesecake tub; cool completely.
- Refrigerate several hours or until chilled.
- Cut each cheesecake into 12 slices.
- Orange Sauce for each Cheesecake: Mix 1/4 cup (2 oz.)
- water and cornstarch.
- Add 7 oz.
- water, 6 Tbsp.
- orange juice concentrate, 1/2 cup sugar, 1-1/2 tsp.
- butter and seeds from 1 vanilla bean to small saucepan; bring just to boil on medium heat.
- Reduce heat to medium-low.
- Add cornstarch slurry; whisk 1 min.
- Remove from heat.
- Stir in oranges; cool..
- For each serving: Top 1 Cheesecake slice with 1/4 cup Orange Sauce.
