Ginger-Orange Cheesecake Recipe

Ingredients

• 2 cups warm water
• 12 oz reduced-fat cream cheese (Neufchâtel), softened
• ½ cup sugar
• 1 tsp finely shredded orange peel
• 2 Tbsp orange juice
• 1 Tbsp all-purpose flour
• ½ tsp vanilla
• ¼ tsp ground ginger
• ½ cup light sour cream
• 3 eggs, lightly beaten
• 2 medium Cara Cara and/or blood oranges, peeled and sliced

1. Lightly coat the bottom and sides of a 7-inch springform pan with cooking spray. Loosely crumple two pieces of foil into 2-inch balls; place in a 5- to 6-quart oval slow cooker. Pour warm water into cooker with balls; set aside.
2. For filling, in a large bowl beat cream cheese, sugar, orange peel, orange juice, flour, vanilla, and ginger with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs with mixer on low speed just until combined. Pour filling into prepared springform pan; cover with foil. Place pan on top of foil balls in slow cooker.
3. Cover and cook on high-heat setting for 2 hours or until center is set. Cool in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen cheesecake from the sides of the pan; cool 30 minutes. Remove sides of springform pan; cool on a wire rack about 1 hour or until completely cool. Cover loosely and chill for 4 to 24 hours before serving. Garnish with orange slices.