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Creamy Orange Cheesecake
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Creamy Orange Cheesecake

3 Hr(s) 30 Min(s)
20 Min(s) Prep
3 Hr(s) 10 Min(s) Cook
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8 servings
Original recipe yields 8 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1/4 cup cold water
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
3/4 cup orange juice
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
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Let's Make It
1
Crust: MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes. Cool.
2
Filling: SPRINKLE gelatin over water in small saucepan. Let stand 5 minutes to soften. Cook and stir on low heat until gelatin is completely dissolved. Do not boil. Gradually add to cream cheese in large bowl, mixing with electric mixer on medium speed until well blended. Blend in juice and marshmallow creme.
3
Refrigerate mixture until slightly thickened; mix until well blended. Pour over crust. Refrigerate until firm. Run small knife or metal spatula around rim of pan to loose cake before removing rim of pan.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 to 10
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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