Mandarin Orange Cheesecake Recipe

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Mandarin Orange Cheesecake Recipe
Mandarin Orange Cheesecake Recipe photo by Taste of Home
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Mandarin Orange Cheesecake Recipe

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Chocolate, cream cheese and orange flavors blend beautifully in this diminutive cheesecake from Susan Manning of Detroit, Michigan. Try it when you crave a homemade treat!
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 5 min.

Ingredients

  • 1/2 cup crushed chocolate wafers (about 8 wafers)
  • 2 tablespoons butter, melted
  • 4-1/2 teaspoons sugar
  • 4 ounces cream cheese, softened
  • 1 tablespoon orange marmalade
  • 1 cup whipped topping
  • 1 can (11 ounces) mandarin oranges, drained

Directions

In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack.
In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving. Yield: 4 servings.
Originally published as Mandarin Orange Cheesecake in Cooking for 2 Winter 2005, p63

Nutritional Facts

1 piece: 213 calories, 10g fat (6g saturated fat), 30mg cholesterol, 196mg sodium, 27g carbohydrate (20g sugars, 0 fiber), 5g protein.

  • 1/2 cup crushed chocolate wafers (about 8 wafers)
  • 2 tablespoons butter, melted
  • 4-1/2 teaspoons sugar
  • 4 ounces cream cheese, softened
  • 1 tablespoon orange marmalade
  • 1 cup whipped topping
  • 1 can (11 ounces) mandarin oranges, drained
  1. In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack.
  2. In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving. Yield: 4 servings.
Originally published as Mandarin Orange Cheesecake in Cooking for 2 Winter 2005, p63

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rhiler User ID: 2066529 57448
Reviewed Sep. 29, 2009

"This was easy to make, the cheesecake filling doesn't have much of an orange flavor but with the oranges in the bottom it tastes great. I added 1 Tbs. of sugar to the filling, it was not sweet at all."

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