Glistening Orange Cheesecake 

3/4 cup finely crushed graham crackers 
1/2 cup all-purpose flour 
1/2 cup finely chopped pecans 
1/2 cup butter, melted 
1/4 cup sugar 
3 8-ounce packages cream cheese, softened 
2/3 cup sugar 
3 eggs 
1-1/2 teaspoons grated orange peel 
1/3 cup orange juice 
1/2 cup orange marmalade 
1/4 cup white grape juice or orange juice 
3 tablespoons Grand Marnier or other orange liqueur 
2 teaspoons cornstarch 
1-1/4 cups seedless grapes, halved 

For crust, in a bowl, stir together crushed graham crackers, flour, pecans, 
butter, and the 1/4 cup sugar. Press onto bottom of a 9-inch springform pan. 
Place on a shallow baking pan in oven. Bake in a 350 degree F oven for 8 
minutes. 

Meanwhile, for filling, in a large mixing bowl, beat cream cheese and the 2/3 
cup sugar with an electric mixer on medium-high speed until fluffy. Add eggs, 
orange peel, and orange juice all at once, beating on low speed until just 
combined. Pour over baked crust. 

Bake in 350 degree F oven 35 to 40 minutes or until center appears to be nearly 
set when you shake it. Cool for 15 minutes. Loosen from sides of pan. Cool 30 
minutes more; remove sides of pan. Cool completely. Cover; chill 4 to 24 hours. 

At least one hour before serving, prepare glaze: In a saucepan, combine 
marmalade, grape juice, orange liqueur, and cornstarch. Cook and stir until 
bubbly; cook and stir for 2 minutes more. Remove from heat. Chill. 

Just before serving, arrange grapes atop the cheesecake. 
Spoon glaze over grapes. 

Makes 12 to 16 servings 




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