Imperial Sugar
Dixie Crystals

Gingersnap and Orange Cheesecake

Gingersnap and Orange Cheesecake dixie


Gingersnap Crust

  • 1 3/4 cups crushed gingersnap cookies*
  • 5 tablespoons melted butter

Orange Cheesecake

  • 3 packages (8 ounces each) cream cheese, soft at room temperature
  • 1 1/4 cups Dixie Crystals Extra Fine Granulated Sugar
  • 4 large eggs
  • 16 ounces (1 pound) sour cream
  • 4 tablespoons orange zest (no white bitter pith)
  • 1 tablespoon fresh grated ginger


  1. Preheat oven to 350°F.
  2. To make crust: Crush gingersnaps with a rolling pin to obtain 1 3/4 cups.  Add melted butter and combine well. Press onto bottom of a 9-inch diameter springform pan and place in the oven for 12 minutes or until golden. Reduce oven temperature to 325°F
  3. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
  4. Blend cream cheese and sugar on lowest speed. Alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time, waiting for previously added egg to be fully incorporated. Scrape bowl and beater between additions.
  5. Add sour cream, orange zest, and freshly grated ginger and pour batter into springform pan.
  6. Pour water into roasting pan about one inch high and place in oven.
  7. Bake until center of cheesecake no longer trembles when tapping sides of pan, about 2 hours.
  8. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  9. Run a sharp knife around edge and bottom of cheesecake and cut it into desired size.