Grape cheesecake
12 - 15 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Fine graham cracker crumbs; |
| ½ | cup | All-purpose flour; |
| ½ | cup | Walnuts; |
| ¼ | cup | Sugar; |
| ½ | cup | Butter melted -=OR=- |
| ½ | cup | Margarine; melted |
| 3 | packs | (8-oz) cream cheese; |
| 2 | teaspoons | Cornstarch; |
| ⅔ | cup | Sugar; |
| 3 | Eggs; | |
| 1½ | teaspoon | Orange peel; finely shredded |
| ⅓ | cup | Orange juice; |
| ⅓ | cup | Grape juice; |
| ½ | cup | Orange marmalade; |
| ⅓ | cup | Orange liqueur; (optional) |
| 2½ | cup | Seedless grapes; halved |
Directions
Combine the first four ingredients. Add melted butter and mix well.
Pat mixture into an ungreased 13x9x2" baking pan. Bake at 350 degrees for 8 to 10 minutes. In a mixer bowl, combine cheese and sugar. Add eggs, orange peel and orange juice, mix well. Pour over baked crust. Bake at 350 degrees for about 30 minutes or until set; cool. For glaze, combine marmalade, grape juice, liqueur and cornstarch. Cook and stir until bubbly; cook 1 minute more. Cool.
Arrange grapes atop cheesecake and top with glaze. Chill for 6 hours. Serves 12-15. Source: San Diego Union-Tribune, Food Section, Mar. 16, 1995. + Boney's Marketplace advertizement. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-17-95