Orange Cream Cheesecake

By Suesee50

Ingredients

• FILLING:
• Ingredients
• 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 Spice Islands®, All Natural, No Corn Syrup Added, Pure 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
• Lemon slices, orange peel strips, Kumquats and lemon balm for garnish, optional

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto 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 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 hour or overnight. Garnish lemon slices, orange peel strips, kumquats and lemon balm if desired. Yield: 10-12 servings.