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  Pumpkin Orange Ginger Cheesecake

The orange and candied ginger accents add a subtle accents to this lightened cheesecake. A true delight for all cheesecake aficionados and dessert lovers.

1 tablespoon butter, at room temperature
1/4 cup ground gingersnaps

3 packages (8 ounces each) low-fat cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 eggs at room temperature
3 egg whites, room temperature
2 cups cooked pumpkin puree
1 tablespoon flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup orange marmalade
1 tablespoon Grand Marnier or orange liqueur

2 tablespoons orange marmalade, warmed
1/4 cup very finely minced crystallized ginger
1/4 cup chopped pistachios

Preheat oven to 325F.

Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.

Filling: In a large bowl beat cream cheese until fluffy. Gradually add sugars, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1-1/2 to 1-3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean.  Spoon on the 2 tablespoons of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios. Serves 12 to 14.

For more garden-inspired recipes, see Renee's cookbooks,

Recipes from a Kitchen Garden
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