ORANGE CREAM CHEESECAKE
Orange Cream Cheesecake: the crunchy nut crust and creamy orange cheesecake will satisfy all your fruity cheesecake desires. It's the perfect recipe to add to your spring or summer picnics or parties.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cheesecake
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
- Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
- Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
- Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
- Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
- Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
- Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
- Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
- While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
- When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
- Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
- Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
- Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.
Nutrition Facts : Calories 629 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 126 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 302 milligrams sodium, Sugar 35 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
ORANGE CREAM CHEESECAKE
I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 433 calories, Fat 22g fat (15g saturated fat), Cholesterol 45mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE CREAM CHEESECAKE
This cheesecake has pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. Recipe Source: TOH
Provided by Ceezie
Categories Cheesecake
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- 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 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.
- 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.
- 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.
Nutrition Facts : Calories 706.2, Fat 44.2, SaturatedFat 28.3, Cholesterol 112.5, Sodium 461.3, Carbohydrate 64.5, Fiber 0.7, Sugar 52.5, Protein 16.1
ORANGE CREAM CHEESECAKE
This recipe comes from a clipping in Taste Of Home. It tastes EXACTLY like a Creamsicle. It's to DIE for!!!
Provided by crazycookinmama
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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 gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, about 80 minutes.
- Meanwhile, in a 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, vanilla and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.
- In a mixing bowl, beat whipped topping and sugar. beat in refrigerated gelatin mixture (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Garnish if desired.
Nutrition Facts : Calories 561.5, Fat 36.5, SaturatedFat 22.1, Cholesterol 93.8, Sodium 380.5, Carbohydrate 54.6, Fiber 0.6, Sugar 45.4, Protein 6.5
ORANGE DREAMSICLE CHEESECAKE
Make and share this Orange Dreamsicle Cheesecake recipe from Food.com.
Provided by Baby Rae
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 610.1, Fat 43.8, SaturatedFat 24.8, Cholesterol 169.8, Sodium 503.1, Carbohydrate 48, Fiber 0.6, Sugar 36.1, Protein 8.6
ORANGE CREAM CHEESECAKE
This is one that my sister in law makes all the time. It is so very light and creamy. Everyone loves it. Best of all no baking involved. Yay
Provided by donna morales
Categories Fruit Desserts
Number Of Ingredients 17
Steps:
- 1. Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10" springform pan. Refrigerate for at least 30 minutes. Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, about 80 minutes. Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually bet in milk and lemon juice. Beat on medium high speed 2 minutes longer. Gradually beat in orange juice concentrate, vanilla and room temperature gelatin. Fold in whipped topping. Pour over prepared crust. In a mixing bowl, beat whipped topping and sugar. Beat in refrigerated gelatin, (mixture will be thin). Chill for 30 minutes. Gently spoon over filling. Refrigerate for 8 hours or overnight. Can garnish with orange peel strips is desired.
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- To make the crust: Whisk together the flour, almond flour, confectioners' sugar, and salt., Mix in the butter until evenly crumbly., Press into a 9" to 10" springform pan, pushing firmly up the sides.
- Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375°F., Remove from the freezer, and bake for 14 to 16 minutes, until the crust is lightly browned at the edges.
- Set aside to cool while you make the filling., To make the filling: Slowly mix the cream cheese and sugar until well blended, scraping the sides and bottom of the bowl., Mix in the eggs one at time, then the cream, flavorings, and zest., Pour the filling into the baked crust, and reduce the oven heat to 325°F.
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