Orange Cream Cheesecake Recipe

Name: Orange Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1 teaspoon ground cinnamon; 1 teaspoon grated orange peel; 1/2 cup butter, melted; FILLING; 1 (3 ounce) package orange gelatin; 3 (8 ounce) packages cream cheese, softened; 1 1/4 cups sugar; 1 (5 ounce) can evaporated milk; 1 teaspoon lemon juice; 1/3 cup orange juice concentrate; 1 teaspoon vanilla extract; 3 ounces unflavored gelatin; 2 tablespoons cold water; 2 tablespoons boiling water; 1 (8 ounce) carton frozen whipped topping, thawed; TOPPING; 2 cups whipped topping; 1/4 cup sugar; lemon slice; orange strip; kumquat, and; lemon balm, for garnish (optional)

Servings: persons

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter, melted
FILLING
1 (3 ounce) package orange gelatin
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice concentrate
1 teaspoon vanilla extract
3 ounces unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
1 (8 ounce) carton frozen whipped topping, thawed
TOPPING
2 cups whipped topping
1/4 cup sugar
lemon slice
orange strip
kumquat, and
lemon balm, for garnish (optional)

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.
2
Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
3
In a large 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 and vanilla.
4
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.
5
For topping, in a large mixing 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.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1 teaspoon ground cinnamon, 1 teaspoon grated orange peel, 1/2 cup butter, melted, and more.

Yes, Orange Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Cream Cheesecake

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