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Ginger Orange Cheesecake Recipe

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Ginger Orange Cheesecake Recipe

Prep Time: Cook Time:


  • Cream cheese | 8.00 oz
  • Butter without salt | 3.00 tbsp
  • Brown sugar | 1.00 tbsp packed
  • Cookies, gingersnaps | 6.00 oz
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.00 tbsp
  • Egg, yolk, raw | 1.00 large
  • Orange marmelade | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 289.83 mg

Fat per serving: 16.68 g

Saturated fat per serving: 8.93 g

Protein per serving: 3.42 g

Sodium per serving: 222.95 mg

Cholesterol per serving: 65.70 g


  1. Finely crushed gingersnaps and set aside. Preheat oven at a temperature of 350*F.
  2. Mix brown sugar and crushed gingersnaps in a small bowl. Stir in melted butter.
  3. Take sixteen 1-3/4 inch muffin cups and divide the mixture among them. Press mixture onto bottoms and sides of cups then bake for 5 minutes.
  4. Combine half of the marmalade, flour, cream cheese and egg yolk in a medium bowl then beat with an electric mixer on medium speed until combined.
  5. Put this cream cheese mixture into muffin cups equally and bake for about 15 minutes or until a knife inserted in centers comes out clean.
  6. Cool them in pan on wire racks. Carefully remove from muffin cups. Top each with about half tsp of remaining marmalade.
  7. Cover and chill for up to 24 hrs if desired. Serve chilled!

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