Orange-poppy seed cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Grahm cracker crumbs |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Ginger (ground) |
| 6 | tablespoons | Butter (or marg., melted) |
| 3 | packs | Cream cheese (softened, 8oz) |
| 4 | larges | Eggs |
| 1¼ | cup | Sugar |
| ½ | cup | Sour cream |
| 2 | tablespoons | Poppy seeds |
| 1 | ounce | Orange extract (1 bottle) |
| 1 | tablespoon | Vanilla extract |
| ¼ | teaspoon | Ginger (ground) |
Directions
CRUST
FILLING
Combine graham cracker crumbs, sugar and ginger in a small bowl. With a fork, stir in butter until crumble. Press crumb mixture onto bottom and 1 inch up sides of lightly greased 9 inch springform pan.
With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after each addition. Beat in sugar. Add remaining ingredients and beat until smooth.
Pour cheese mixture into crust. Bake in 325 degree oven for 1 hr.
and 15 minutes., or until lightly browned on top and almost set. Cool 1 to 2 hours. Cover and refrigerate overnight.
To serve, remove pan sides from cheesecake. Garnish with whipped cream and orange slices. Cut into wedges.
SOURCE: Pamphlet - McCormick/Schilling makes it Tasteful Typed for you by Nancy Coleman
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