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Orange Cream Cheesecake

 Orange Cream Cheesecake
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
12 ServingsPrep: 25 min. + chilling

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 onto the bottom of a greased 10-in. springform
  • pan. Refrigerate for at least 30 minutes.

2 of 2

Orange Cream Cheesecake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.