Gingerbread Cheesecake with Orange Sauce

Gingerbread Cheesecake with Orange Sauce
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
Gingerbread Cheesecake
gingersnaps, finely crushed - -
unsalted butter, melted - -
PHILADELPHIA Cheesecake Batter, slacked for 1 hour - -
ground ginger - -
ground cloves - -
ground cinnamon - -
Orange Sauce
water, divided - -
cornstarch - -
frozen orange juice concentrate, thawed - -
sugar - -
unsalted butter - -
vanilla beans, scraped - -
navel oranges, cut into supremes - -


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 325ºF 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.

Kraft Kitchens Tips

Prepare Orange Sauce using drained canned mandarin orange segments.
Make Ahead
Cheesecakes can be refrigerated up to 24 hours before serving.
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Nutritional Information

Nutrition Information

Total fat
 40 g
Saturated fat
 23 g
 185 mg
 450 mg
 52 g
Dietary fiber
 2 g
 40 g
 9 g
Vitamin A
 30 %DV
Vitamin C
 60 %DV
 10 %DV
 8 %DV