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Orange Cream Cheesecake Recipe

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This recipe for Orange Cream Cheesecake, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Schwardt
Added: Friday, January 18, 2008


2 c. graham cracker crumbs
1 tsp. ground cinnamon
1 tsp grated orange peel
1/2 c. butter, melted
1 pkg (3 oz.) orange Jell-o
3 pkg (8oz. each) cream cheese, softened
1 1/4 c. sugar
1 can (5 oz.) evaporated milk
1 tsp. lemon juice
1/3 c orange juice concentrate
1 tsp. vanilla
1 carton (8 oz.) frozen whipped topping, thawed
2 c. whipped topping
1/4 c. sugar

Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10 inch springform pan. Refrigerate for at least 30 minutes.
Prepare Jell-o according to package directions. Set aside 1/2 c. at room temperature. Chill remaining Jell-o until slightly thickened, about 80 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in orange juice concentrate, vanilla and room-temperature Jell-o. Fold in whipped topping. Pour over prepared crust.
In a mixing bowl, beat whipped topping and sugar. Beat in refrigerated Jell-o (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight.




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