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Orange cream cheesecake




Source of Recipe


OTH recipe exchange board


List of Ingredients




ORANGE CREAM CHEESECAKE

2 c graham cracker crumbs
1 tsp gr cinnamon
1 tsp grated orange peel
1/2 c butter or margarine, melted

FILLING

1 pkg (3oz)orange gelatin
3 pkg (8oz ea) cream cheese, softened
1-1/4 c sugar
1 can(5 0z) evaporated milk
1 tsp lemon juice
1/3 c orange juice concentrate
1 tsp vanilla extract
1 carton(8oz)frozen whipped topping, thawed

TOPPING

2 c whipped topping
1/4 c sugar
Lemon slices, orange peel strips, kumquats & lemon balm for garnish, optional

Combine the cracker crumbs, cinnamon, orange peel & butter. Press onto the bottom of a greased 10" springform pan. Refrigerate for at least 30 min.

Prepare gelatin according to package directions. Set aside 1/2c at room temperature. Chill remaining gelatin until slightly thickened, about 80 min.

Meanwhile, in a mixing bowl, beat cream cheese & sugar for 2 min. Gradually beat in milk & lemon juice. Beat on med-high speed 2 min longer. Gradually beat in orange juice concentrate, vanilla & room-temperature gelatin. Fold in whipped topping. Pour over prepared crust.

In a mixing bowl, beat whipped topping & sugar. Beat in refrigerated gelatin (mixture will be thin). Chill for 30 min. Gently spoon over filling (pan will be full). Refrigerate for 8 hr or overnight. Garnish if desired.

Yield:10-12 servings



Recipe