Orange Cream Cheesecake Recipe
- 2 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange peel
- 1/2 cup butter, melted
- 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 McCormick® Pure Vanilla Extract
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 2 tablespoons boiling water
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 cups whipped topping
- 1/4 cup sugar
- Citrus fruits and lemon balm, optional
- In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press onto 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Orange Cream Cheesecake
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"I came to TOH to find out which issue this recipe is in because our family is planning a "We're All Depressed Because of All the Horrible Things That Are Happening to Us," celebration this Sunday, & this was the dessert that's been requested. This is one of our all-time favorite desserts, so everyone NEEDS it right now. Easy to make, a little time consuming, but well-worth every minute! We have 6 kids, ages 16-28, & this has been a "go to" recipe since I first made it when it came out in the April 2002 issue."
"We LOVE this cheesecake. Great for Easter dessert."
"I love the taste but it's not an easy recipe."
"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."
"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"