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Orange Cream Cheesecake Recipe

Orange Cream Cheesecake Recipe photo by Taste of Home

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I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho

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Orange Cream Cheesecake Recipe

Prep: 25 min. + chilling

Yield: 10-12 Servings

25 25

Ingredients

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter, melted
FILLING:
1 package (3 ounces) orange gelatin
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 can (5 ounces) evaporated milk
1/3 cup thawed orange juice concentrate
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 envelope unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 cups whipped topping
1/4 cup sugar
Citrus fruits and lemon balm, optional

Directions

In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer.
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired. Yield: 10-12 servings.

Nutritional Facts 1 piece equals 433 calories, 22 g fat (15 g saturated fat), 45 mg cholesterol, 248 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Orange Cream Cheesecake in Taste of Home April/May 2002, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Orange Cream Cheesecake

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Reviewed on Jan. 14, 2013 by Ashaline

We LOVE this cheesecake. Great for Easter dessert.

Reviewed on Mar. 15, 2012 by bok4u2

I love the taste but it's not an easy recipe.

Reviewed on Sep. 16, 2011 by sweetabyreta

I've received rave reviews each time I've made this. It was such a hit at a huge gathering - over 300 people, folks were waiting at my empty dish to pin me down for the recipe - I had dropped it off and left. I agree, adding gelatin to both topping gives it more body. I also added some orange powder breakfast ( tang) - 1 tbs -mix to the last topping to give it more zing - I've made this with lime jello as well as raspberry. I've also made it with a layer of lime and a top layer of orange - you can also make it rainbow by dividing the first layer in half using raspberry, lime to make two layers instead of one - you need to allow "each" layer to set up by refrigerating the layer for at least 30 minutes, then add the top with the original orange. This not only taste good but is very pretty. I've also done a marble cheese cake which is very lovely - just add the layers random by spoon, then swirl with a knife. The key is to allow this all to set for at least 8 hours. Best recipe I've ever had for cheese cake.

Reviewed on Aug. 15, 2011 by SandraBarnes

I made this for a family gathering and it was a hit. I baked the crust for 10 minutes at 350 and I omitted the evaporated milk

Reviewed on Apr. 07, 2011 by selinacooks

This cake tastes just like a dreamsicle. My family enjoys it. We love it during the summer, because it just melts in your mouth. The only issue I noticed is that you have to put it in the fridge immediately or it melts.

Reviewed on Aug. 20, 2010 by kelsiem

The flavor is good, but the middle layer is too soft and not really like cheesecake. I would decrease the amount of whipped topping and add a sprinkle of unflavored gelatin to the orange gelatin mixture when dissolving, to firm up all layers.

Reviewed on Jun. 20, 2010 by NYDROJ22

I HAVE MADE THIS ONE A FEW TIME AND IT IS ABSOLUTELY DELICIOUS!! IT REMINDS ME OF A HENRY WEINHARDS ORANGE CREAM SODA! I LIKE THE IDEA OF TRYING WHAT Carolyn Ford FROM THE FIRST REVIEW DID. SOUNDS GREAT!ALSO WITH THIS ONE ON MIND I HAVE BEEN TRYING TO FIND A ROOTBEER FLOAT TYPE OF CHEESECAKE TO MAKE AND CANT FIND ONE YET. THIS IS A GREAT CHEESCAKE I HAVE A FRIEND THAT REQUESTS ME TO MAKE THIS FOR HER BIRTHDAY CAKE AS WELL!

Reviewed on Apr. 12, 2010 by theberts

I love this recipe. Everyone always asks me for this recipe.

Reviewed on Mar. 04, 2010 by csford

I make this recipe two times a year at my house. My family has come to expect it for Easter dinner and my granddaughter would be miffed if I didn't make it for her birthday every year. She begins reminding me a couple of months in advance. My son has made it at his home since twice a year wasn't enough for his family. It is wonderful, and I have even made it with strawberry jello and fresh strawberries instead of orange. Also quite delicious!

Carolyn Ford

Salem, WV