Orange-poppy Seed Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes, Desserts, Holiday | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Grahm cracker crumbs |
| 3 | T | Sugar |
| 1/2 | t | Ginger, ground |
| 6 | T | Butter, or marg. melted |
| 3 | Cream cheese, softened 8oz | |
| 4 | Eggs | |
| 1 1/4 | c | Sugar |
| 1/2 | c | Sour cream |
| 2 | T | Poppy seeds |
| 1 | oz | Orange extract, 1 bottle |
| 1 | T | Vanilla extract |
| 1/4 | t | Ginger, ground |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 100.5mg
Sodium: 48.1mg
Potassium: 74.5mg
Carbohydrates: 37.4g
Fiber: <1g
Sugar: 36.8g
Protein: 3.8g