Ingredients for Orange Cream Cheesecake
- Graham Cracker Crumbs
- Ground Cinnamon
- Orange Zest
- ¼ cup melted butter
- Orange Gelatin
- 16 ounces cream cheese
- ¾ cup granulated sugar (plus 2 tablespoons for whipped topping)
- Evaporated Milk
- 2 tablespoons lemon juice
- ½ cup orange juice concentrate
- Vanilla Extract
- Frozen Whipped Topping
- 16 ounces whipped topping (8 ounces for each layer)
- Lemon Slice
- Orange Strip
- Kumquat
- Lemon Balm
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How to Make Orange Cream Cheesecake
- Combine 1 ½ cups graham cracker crumbs, 1 teaspoon ground cinnamon, 1 tablespoon orange zest, and ¼ cup melted butter.
- Press mixture firmly into the bottom of a greased 10-inch springform pan.
- Refrigerate for at least 30 minutes.
- Prepare 1 package (3 ounces) orange gelatin according to package directions.
- Set aside ½ cup of the prepared gelatin at room temperature.
- Refrigerate the remaining gelatin until slightly thickened, about 80 minutes.
- In a large mixing bowl, beat 16 ounces cream cheese and ¾ cup granulated sugar for 2 minutes until smooth.
- Gradually beat in ½ cup milk and 2 tablespoons lemon juice.
- Beat on medium-high speed for 2 minutes longer.
- Gradually beat in ½ cup orange juice concentrate, 1 teaspoon vanilla extract, and the room temperature gelatin.
- Gently fold in 8 ounces whipped topping.
- Pour the filling over the prepared crust.
- In a separate mixing bowl, beat 8 ounces whipped topping and 2 tablespoons granulated sugar.
- Beat in the refrigerated gelatin mixture.
- Chill for 30 minutes.
- Gently spoon the whipped topping mixture over the filling.
- Refrigerate for at least 8 hours, or preferably overnight.
- Garnish with orange zest or candied orange slices before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
181g
Fat
110g
Carbs
18g
