Saffron and Cointreau Cheesecake on Gingerbread


This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust.

Prep Time:
40 mins
Cook Time:
5 mins
Additional Time:
8 hrs 20 mins
Total Time:
9 hrs 5 mins
1 cheesecake


  • 1 (8 ounce) package ginger nut cookies (biscuits)

  • ½ cup butter, melted

  • ¼ cup Cointreau or other orange liqueur

  • ½ (.5 gram) packet saffron threads

  • 5 (3 ounce) packages cream cheese

  • ½ cup honey

  • 1 ½ tablespoons finely-grated orange zest

  • 1 ¾ cups heavy cream


  1. Place the cookies and butter in a blender. Blend until you have a slightly-moist and crumbly mixture. Press the crumbs into the base of a 9 inch springform pan; refrigerate.

  2. Heat the Cointreau in a small saucepan until it begins to steam; add the saffron threads. Remove from heat and allow to rest for 20 minutes.

  3. Beat the cream cheese with an electric hand mixer on low speed until softened. Slowly beat in the honey and orange zest. Add the saffron mixture and continue to beat. Pour in the cream while continuing to beat on the lowest speed until the mixture is thick enough to firmly hold its shape. Spoon the mixture over the crust. Chill overnight.

Nutrition Facts (per serving)

459 Calories
36g Fat
31g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 459
% Daily Value *
Total Fat 36g 46%
Saturated Fat 22g 110%
Cholesterol 109mg 36%
Sodium 236mg 10%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 1%
Total Sugars 21g
Protein 5g
Vitamin C 1mg 7%
Calcium 80mg 6%
Iron 1mg 7%
Potassium 122mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.