>From the Pillsbury website...
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Orange Cheesecake
Prep Time: 25 min ; Start to Finish: 5 hr 25 min
Makes: 16 servings
Impress a crowd with a snappy citrus cheesecake.
Crust
2 cups finely crushed gingersnaps
3 tablespoons butter, melted
Filling
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated orange peel
Topping
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.
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Rhonda G in Missouri
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