Smart Choice Fluffy Orange Cheesecake Recipes

SMART-CHOICE FLUFFY CHEESECAKE

Steps:

• Beat Neufchatel and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

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.

SMART-CHOICE FLUFFY ORANGE CHEESECAKE

Steps:

• Add boiling water to gelatin mix and ginger in large bowl; stir 2 min. until gelatin is completely dissolved.
• Drain oranges, reserving liquid. Add enough cold water to reserved liquid to measure 1/2 cup, then add enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Gradually add gelatin mixture; mix well. Gently stir in COOL WHIP. Spoon into crust; top with oranges.
• Refrigerate 3 hrs. or until firm.

SMART-CHOICE FLUFFY 2-STEP EASTER CHEESECAKE

Steps:

• Beat Neufchatel and sugar in medium bowl with whisk until creamy. Stir in COOL WHIP; spoon into crust.
• Refrigerate 3 hrs. or until firm. Top with jelly beans.

FLUFFY LEMON CHEESECAKE PIE

Steps:

• Heat oven to 350°F. Using food processor, finely crush cereal.
• In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
• Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
• Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
• For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.

FLUFFY CHEESECAKE

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, on medium high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped ream into a clean bowl and refrigerate until step 3.
• Using the same stand mixer bowl (you don't need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl and then add sour cream and vanilla and mix until combined.
• Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated or homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.

SMART-CHOICE FLUFFY 2-STEP CHEESECAKE MINIS

Steps:

• Place 1 wafer in each of 12 paper-lined muffin cups. Beat Neufchatel and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
• Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.

FLUFFY CHEESECAKE DESSERT

Steps:

• In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1 minute. Stir until smooth. , In a large bowl, beat cream cheese until light and fluffy. Add marshmallow mixture; beat just until smooth. Fold in whipped topping. , Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13x9-in. pan. , Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate 1 hour or until set. Store in the refrigerator.

FLUFFY CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

FLUFFY WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese and 1/4 cup of the milk in large bowl with wire whisk until well blended.
• Add remaining 1 cup milk and pudding mix. Beat with wire whisk 1 minute.
• Gently stir in whipped topping until well blended and then spoon into crust.
• Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
• (Store leftover pie in refrigerator.).

SMART-CHOICE FLUFFY WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat Neufchatel and 1/4 cup milk in large bowl with whisk until blended.
• Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP until blended. Pour into crust.
• Refrigerate 4 hours or until firm.

FLUFFY NO BAKE CHEESECAKE

Steps:

• Beat cream cheese and sugar in a large mixing bowl until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Serve plain or with pie filling of choice. (Or any other topping that you like. e.g. candy, choc sauce etc.).

CHOCOLATE-ORANGE CHEESECAKE

Steps:

• Heat oven to 325°.
• Lightly greased bottom and sides of a 9-inch springform pan.
• Sprinkle graham cracker crumbs over bottom and sides of pan.
• In large bowl, beat cream cheese until light and fluffy.
• Gradually add sugar; beat well.
• Add eggs, 1 at a time. beating well after each addition. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.
• In small bowl, reserved 1 1/2 cups batter.
• Pour remaining batter into prepared pan.
• Slowly blend melted chocolate into reserved batter.
• Drop SPOONFULS of chocolate batter into batter in pan.
• Use knife to swirl chocolate batter through light batter to marble.
• Place shallow pan half-full of water on lower oven rack. Place cheesecake on middle oven rack.
• Bake at 325° for 1 hour, or until set.
• Cool in pan.
• Refrigerate several hours or overnight.
• Before serving, carefully remove sides of pan.
• This is very good topped with a white chocolate sauce.