Orange Cream Cheesecake
2 cups graham cracker crumbs
1 tsp ground cinnamon
1 tsp grated orange peel
1/2 cup butter or margarine, melted
1 pkg. (3oz) orange gelatin
3 pkgs. (8oz
each) cream cheese, softened
1 1/4 cups sugar
1 can (5 oz) evaporated milk
1 tsp lemon juice
1/3 cup orange juice concentrate
1 tsp vanilla extract
1 carton (8oz) frozen whipped topping, thawed
2 cups whipped topping
1/4 cup sugar
Combine the cracker crumbs,
cinnamon, orange peel and butter. Press onto the bottom of a greased 10 in. 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 mins.
Meanwhile, in a mixing bowl,
beat cream cheese and sugar for 2 mins. 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
will be thin). Chill for 30 minutes. Gently
spoon over filling (pan will be full). Refrigerate
for 8 hours or overnight.
10 to 12 servings.
