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Pumpkin Orange Ginger Cheesecake

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

Crust:
  • 1 T butter, at room temperature
  • 1/4 cup ground gingersnaps
Filling:
  • 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 T flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup orange marmalade
  • 1 T Grand Marnier or orange liqueur
Topping:
  • 2 T orange marmalade, warmed
  • 1/4 cup very finely minced crystallized ginger
  • 1/4 cup chopped pistachios

Preheat oven to 325° F.

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

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

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Preheat oven to 325° F.

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

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive