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