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8 Award-Winning Recipes from LDS Living Readers


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Orange Creamsicle Cheesecake

By Leona S. Patteson

Crust:

· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I use animal crackers)
· ½ cup chopped nuts

Cheesecake Filling:

· 2 (8 oz.) packages cream cheese, softened
· ½ cup granulated sugar
· 1 teaspoon vanilla
· 2 large eggs

Sour Cream Layer:

· 1 cup sour cream
· 3 tablespoons sugar
· 1 teaspoon vanilla

Orange Layer:

· 1 (3 oz.) orange Jell-O mix
· 1½ cups boiling water
· 1 (8 oz.) container of whipped topping

In mixing bowl, combine butter, sugar, cookie crumbs, and nuts. Pat into 9-inch spring form pan. Cool in refrigerator while you beat cream cheese, sugar, vanilla, and eggs for 10 minutes. Pour filling onto crust and bake at 350° F for 20 minutes or until it won’t stick to your finger. While cheesecake is cooking, beat together sour cream, sugar, and vanilla. Pour over cream cheese mixture and bake at 450° F for 5 minutes. Cool completely. In separate bowl, stir Jell-O into boiling water until dissolved.

Gently fold in whipped topping until completely combined. Pour over cheesecake and place in freezer for 1 hour. Remove from freezer and chill in refrigerator until ready to serve, at least 2 hours. Before serving, run knife around pan edge to separate orange layer from side. Unhinge pan and gently lift from cheesecake.

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