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Orange-Poppy Seed Cheesecake

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Submitted by Kristi

YIELD

8 servings

PREP

20 min

COOK

75 min

READY

11 hrs

Ingredients

Crust
1 ½ 355
3 45
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML GINGER
ground
6 9E+1
TABLESPOONS ML BUTTER
melted
Filling
3 3
PACKAGES PACKAGES CREAM CHEESE
softened, 8 ounces each
4 4
LARGE LARGE EGGS
1 ¼ 296
CUPS ML SUGAR
½ 118
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML POPPY SEED
1 28.9
OUNCE ML/G ORANGE EXTRACT *
1 15
TABLESPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML GINGER
ground

Directions

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 F oven for 1 hour 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 429 56% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 233mg 10%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 2%
Sugars g
Protein 14g
Vitamin A 18% Vitamin C 0%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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