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Snappy Citrus Cheesecake   Oven Temp. ~ 325º Baking Time ~ 50 to 60 minutes Pan size ~ 9 inch spring form pan Servings ~ 12     GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~   Snappy Citrus Cheesecake Impress your family with this snappy citrus cheesecake. Crust 2 cups finely crushed gingersnaps 3 tablespoons butter, melted Filling 3 { 8 ounce } package cream cheese, softened 1 cup sugar 3 eggs 1 tablespoon grated orange peel Topping 1/2 cup water 1/2 cup frozen orange juice concentrate, thawed 1/3 cup sugar 1 tablespoon cornstarch 1 . Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9 inch springform pan. 2 . In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust lined pan. 3 . Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled. 4 . In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.

 

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