Mandarin Orange Cheesecake

  • 1 1/2 cups graham cracker crumbs
  • 1 1/4 tsp orange zest
  • 1 can mandarin oranges
  • 1/2 cup orange juice
  • 1/4 cup butter, melted
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup sugar
  • 14 oz sweetened condensed milk
  • 2 tsp cornstarch
  • 3 eggs
  • 3 pkgs cream cheese, softened

Drain the can of oranges and set aside about16 pieces. Preheat oven to 300. Combine crumbs with melted butter and press firmly onto the bottom of a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add juice concentrate, eggs, and 1 tsp zest; mix well. Stir in remaining oranges. Bake 55-60 minutes or until set. Cool. Top with orange sections, then orange glaze. To make glaze, combine sugar, cornstarch, juice and 1/4 tsp zest in a small saucepan. Cook over medium heat until thickened. Cool slightly before topping cheesecake.