Orange Dream Cheesecake Recipes

ORANGE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
• Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
• In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto 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 the 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 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

CREAMSICLE® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
• Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
• Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
• Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

ORANGE DREAM CHEESECAKE

Steps:

• Sprinkle the graham wafer crumbs onto the bottom of an 8" or 9" springform pan, or a 9" pie plate sprayed with no stick cooking spray.
• Stir boiling water into orange jelly powder in a large bowl, stirring for at least 2 minutes until the powder is completely dissolved.
• Cool for 5 minutes.
• Pour this into a blender, then add cheeses.
• Cover and blend on medium speed until well blended.
• (Scrape down sides of the blender occasionally).
• Pour into a large bowl.
• Add whipped topping and stir gently until well blended.
• Pour into the prepared pan and smooth the top with a spatula.
• Refrigerate for four hours or until set.
• If using a springform pan, remove side of pan just before serving.

ORANGE DREAMSICLE CHEESECAKE

Steps:

• Preheat over to 325.
• In a mixing bowl combine the butter, sugar, and graham cracker crumbs. stir until combined. Pat into a 9" springform pan. Set aside.
• In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour filling into crust. Bake for 40 minutes. Turn off the over and crack the over door for 30 minutes. Remove from over and allow to cool completely.
• Once cool mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until its completely combined. Pour over cheesecake.
• set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from freezer amd chill in the refrigirator until ready to serve.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Return to bowl. Gently stir in COOL WHIP; pour into springform pan. Smooth top.
• Refrigerate 4 hours or until set. Loosen cheesecake from side of pan before removing rim.

LOW-FAT ORANGE DREAM CHEESECAKE

Steps:

• Sprinkle crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
• Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
• Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.

ORANGE CHEESECAKE

Steps:

• Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in COOL WHIP. Pour into prepared pan; smooth top.
• Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.