Orange Cream Cheesecake

Orange Cream Cheesecake
Orange Cream Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    cups graham cracker crumbs 1 teaspoon ground cinnamon

  • 1

    teaspoon grated orange peel 1/2 cup butter or margarine, 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 orange juice concentrate 1 teaspoon vanilla extract

  • 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

Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 1O-in. springform pan. Refrigerate for at least 30 minutes. Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin un¬til slightly thickened, about 80 minutes. Meanwhile, in a mixing 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, vanilla and room-tempera-ture gelatin. Fold in whipped topping. Pour over prepared crust. In a mixing bowl, beat whipped top-ping and sugar. Beat in refrigerated gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Garnish if desired. Yield: 10- 12 servings

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