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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange zest
  • 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 zest 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.
Nutrition Facts
1 piece: 433 calories, 22g fat (15g saturated fat), 45mg cholesterol, 248mg sodium, 54g carbohydrate (41g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Michele
    Mar 5, 2021

    This looks like a perfect cheesecake for Easter! Can I make it ahead and freeze it?

  • Mrbojay1
    Apr 11, 2019

    This is an excellent recipe I like lemon so I changed the pudding. juice concentrate and zest to lemon it is AWESOME. I get request for it all the time.

  • Sue Zappa
    Dec 29, 2018

    Another all-time family favorite since it first appeared in Taste of Home in April, 2002! Frequently requested by our six children when they were growing up,

  • Kay
    Nov 20, 2017

    Tastes AMAZING! Be careful, it calls for "1 can" of evaporated milk, but in parentheses it says "5 ounces". I have only seen evaporated milk in a 12 ounce can! I put the whole can in and later realized the mistake. The middle layer was a bit soft, but was probably from me doubling the evaporated milk! The crust was a bit crumbly, and I see another reviewer say they baked it for 10 minutes. I might try that next time. =)

  • Sandy
    Jan 6, 2017

    One cheat. I used a 9" pre made graham cracker crumb pie crust. Mixed it up as the recipe states and it worked beautifully. Lovely, rich, yummy treat. This is our "stuck in a snowstorm dessert". Someone said this wasn't an easy recipe. It's actually pretty easily as long as you have the proper springform pan and you set all your ingredients out as well as your spoons, measuring cups, etc.

  • ympullman
    Mar 23, 2013

    No comment left

  • Ashaline
    Jan 14, 2013

    We LOVE this cheesecake. Great for Easter dessert.

  • bok4u2
    Mar 15, 2012

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

  • sweetabyreta
    Sep 16, 2011

    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.

  • SandraBarnes
    Aug 15, 2011

    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