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Gingered Orange Cheesecake Mold

Makes: 24 servings Yield: about 24 servings
Prep 25 mins Chill 3 hrs to 24 hrs
Gingered Orange Cheesecake Mold
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel)
  • 1/2  cup  butter
  • 1/3  cup  sifted powdered sugar
  • 1 1/2  teaspoons  finely shredded orange peel
  • 1  tablespoon  orange juice
  • 2  teaspoons  finely chopped crystallized ginger
  • 3  tablespoons  finely chopped macadamia nuts, toasted
  • 3  tablespoons  coconut, toasted
  •  Fresh fruit, such as apple slices, pineapple wedges, and/or strawberries

1. In a medium mixing bowl, combine cream cheese, butter, powdered sugar, orange peel, and orange juice. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in crystallized ginger.

2. Line a 1-1/2- to 2-cup bowl or mold with plastic wrap. Carefully spoon cheese mixture into bowl, pressing gently. Use the spoon or a spreader to smooth the top. Cover and chill for 3 to 24 hours.

3. To serve, invert bowl onto a serving platter; remove plastic wrap. Top with macadamia nuts and coconut. Serve with fresh fruit. Makes about 24 servings.

Nutrition Facts (Gingered Orange Cheesecake Mold)
  • Servings Per Recipe 24,
  • cal. (kcal) 76,
  • Fat, total (g) 7,
  • chol. (mg) 17,
  • sat. fat (g) 4,
  • carb. (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 243,
  • vit. C (mg) 1,
  • sodium (mg) 67,
  • calcium (mg) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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