Temperature: 325 ° F
Ingredients
Crust
- 1 1/2 cups gingersnap cookies, crushed
- 1/4 cup unsalted butter, melted
Filling
- 3 (8 oz.) pkgs. cream cheese, softened
- 2 (4-serving size) pkg. orange gelatin
- 2 tbsp. flour
- 1 cup sugar
- 3 tbsp. orange juice
- 1/2 cup heavy cream
- 3 eggs
- 2 (11 oz.) cans mandarin oranges, drained
- 1 (12 oz.) bag chocolate chips
Instructions
Preheat oven to 325 degrees F.
Crust: Combine gingersnap crumbs and butter; mix well. Press into bottom of Kaiser Bakeware Classic 9" Springform.
Filling: With electric mixer, combine cream cheese, orange gelatin, flour, and sugar until well blended. Add orange juice, heavy cream and eggs; mixing well after each egg is added. Place mandarin orange segments evenly over crust. Pour cheesecake batter over oranges and crust.
Bake 1 hour. Let cool for 1 hour. Meanwhile, in a small saucepan, melt chocolate chips. Pour over cooled cheesecake. Refrigerate at least 4 hours before serving.
12-16 servings
Submitted By: B. Barnes - Chester, PA
|
|
printable version
