Orange Cheesecake

Nancy Allen


This is a version of my mothers milnot cheesecake from the 70's that I have always liked but, I made it orange and added alittle chocolate.

pinch tips: How to Fold Ingredients




30 Min


No-Cook or Other


1 small
package orange jello
1 c
boiling water
3 c
honey graham cracker crumbs, (save 1/2c crumbs for top)
1/2 c
butter, melted
1 pkg
8oz. cream cheese, softened
1/2 c
1 tsp
orange extract
1 can(s)
12oz. milnot evaporated milk, chilled
1/4 c
semi-sweet chocolate mini chips

Directions Step-By-Step

Make sure your milnot is cold in the fridge. In a medium bowl dissolve your orange jello in your boiling water and set it in the fridge to slightly chill.
Next, mix and set aside your 1/4 cup chocolate chips and 1/2 cup of dry cracker crumbs for top of cheesecake. Mix 2 1/2 cups of cracker crumbs with melted butter and press into 13x9 pan. Cream together your room temperature cream cheese, sugar, and orange extract until they are fluffy.
Add your slightly chilled jello to your cream cheese mixture and blend well. In a large bowl with a mixer beat your cold milnot milk until stiff and add jello mixture to milnot mixture on low to combine.
Pour filling over crust. Top with cracker/chips mixture and Refridgerate for 6 hours. This is a light and airy cheesecake that I hope you will enjoy.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American