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Desserts

Citrus-Gelatin Layered Cheesecake

Citrus-Gelatin Layered Cheesecake recipe
photo by:kraft
Two favorite desserts are layered to make one show-stopping cheesecake.
time
prep:
15 min
total:
4 hr 45 min
servings
total:
16 servings
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What You Need

1-1/2
cups  graham cracker crumbs
1/2
cup  plus 2 Tbsp. sugar, divided
1/4
cup  butter, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
 eggs
3
 navel oranges, divided
2
pkg.  (3 oz. each) JELL-O Lemon Flavor Gelatin

Make It

HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and remaining sugar with mixer until blended. Blend in sour cream. Add eggs, 1 at a time, beating on low speed after each just until blended. Zest 1 orange; stir zest into batter. (Reserve orange for later use). Pour batter over crust.

BAKE 45 min. or until center is almost set. Cool completely. Meanwhile, prepare gelatin as directed on package. Refrigerate 30 min. or until slightly thickened.

REMOVE peels from oranges; cut into 1/4-inch-thick slices. Arrange in circular pattern on top of cheesecake, overlapping slices slightly; cover with 1/3 cup gelatin. Refrigerate 15 min. or until almost set. Spoon remaining gelatin over cheesecake. Refrigerate 2 hours or until firm. Run knife around rim of pan to loosen cake before removing rim.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Size-Wise
Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Variation
Prepare as directed, using margarine, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute
Prepare using your favorite flavor of JELL-O Gelatin.
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