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3 tablespoons butter or margarine
2/3 cup finely crushed graham crackers
1 tablespoon sugar
2 3-ounce packages cream cheese, softened
1 beaten egg
1/3 cup sugar
1/3 cup dairy sour cream
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
1/4 teaspoon vanilla
1/4 cup orange marmalade
Crust:
Microwave butter or margarine in a 7" pie plate, uncovered, on HIGH, for 45 to 60 seconds or till melted. Add crushed graham crackers and 1 tablespoon sugar. Stir till moistened, then press mixture firmly against bottom and sides of pie plate. Cook, uncovered, on HIGH for 1 to 1-1/2 minutes or till set, giving pie plate a half-turn after 30 seconds. Set aside.
In bowl, cream together cream cheese, beaten egg, 1/3 cup sugar and sour cream till mixture is smooth. Add orange peel, orange juice, and vanilla; mix well. Pour cream cheese mixture into crust. Cook in microwave, uncovered on Medium for 8 to 10 minutes or till a knife inserted 1" from edge comes out clean, giving pie plate a quarter-turn every 2 minutes. (Center will be slightly set, but not firm.) Cool slightly.
Meanwhile, in a small microwave-safe bowl, cook orange marmalade on HIGH for 30 to 60 seconds or till warm. Spoon over top of cheesecake. Cool. Refrigerate at least 3 hours or till set.
Makes 6 servings. |
