Servings: 48 servings or 4 cheesecakes, 12 servings each
  •   Gingerbread Cheesecake
  • 2-1/4 lb. NABISCO Ginger Snaps, finely crushed
  • 14 fl oz unsalted butter, melted
  • 12 lb. Cheesecake Batter, slacked for 1 hour
  • 2-2/3 Tbsp. ground ginger
  • 1 tsp. ground cloves
  • 2-2/3 Tbsp. ground cinnamon
  •   Orange Sauce
  • 36 fl oz water, divided
  • 2 Tbsp. cornstarch
  • 14-2/5 fl oz frozen orange juice concentrate, thawed
  • 14 oz. sugar
  • 1 oz. unsalted butter
  • 4 each vanilla beans, scraped
  • 4 lb. navel oranges, cut into supremes


Nutritional facts are based on a single serving
Calories 600
Total fat 40g
Saturated fat 23g
Cholesterol 185mg
Sodium 450mg
Carbohydrate 52g
Dietary fiber 2g
Sugars 40g
Protein 9g
Calcium 10%DV
Iron 8%DV


  1. Gingerbread  Cheesecake: Combine cookie crumbs and butter; press onto bottoms of 4 (9-inch) springform pans.
  2. Bake  in 325ºF standard oven 10 min.; cool.
  3. Add  2 tsp. each cinnamon and ginger, and 1/4 tsp. cloves to cheesecake batter; mix well. Pour 3 lbs. batter over each crust. Bake at 325 degrees for 1 hour 15 minutes or until center is set. Cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
  4. Orange  Sauce for each Cheesecake: Mix 2 oz. water and cornstarch.
  5. Add  7 oz. water, 6 Tbsp. orange juice concentrate, 3.5 oz. 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..
  6. For  each serving: Top 1 Cheesecake slice with 2 oz. Orange Sauce.
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