Orange Cream Cheesecake Recipe

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 teaspoon lemon juice
• 1/3 cup thawed orange juice concentrate
• 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
• Lemon slices, orange peel strips, Kumquats and lemon balm for garnish, 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 for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate and vanilla.
• 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 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 hour or overnight. Garnish lemon slices, orange peel strips, kumquats and lemon balm if desired. Yield: 10-12 servings.

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