The cheesecake portion of this scrumptious layered dessert is a fairly traditional preparation. But wait until you see how we made the orange mousse!
What You Need
Original recipe yields 16 servings
1-1/2 cups graham cracker crumbs
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
3/4 cup sugar
1 Tbsp. vanilla, divided
1/4 cup water
1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 325ºF.
Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
Add water to drink mix in large bowl; stir until dissolved. Add remaining cream cheese; beat with mixer on low speed until blended. Gradually increase speed to high while beating until creamy and well blended. Gently stir in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.