THANKS FOR THE MEMORIES, MOM!

Jo Anne Sugimoto

By
@sugarnspicetedibears

In one of my mom's old cookbook's this page was bookmarked. I started to cry because my mind was flooded with memories of her making this orange cheesecake. Of course, the photo is not my mom's or mine, but it looks fairly close and it tasted sooooo good! Thanks mom, for the memories. Love you, always!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
12 to 16 Servings

Ingredients

CRUST:

1 pkg
pineapple supreme cake mix
1/2 c
butter

FILLING:

1 pkg
orange gelatin (4-serving size)
1 c
boiling water
2 tsp
grated orange peel
2 pkg
cream cheese, softened
1 c
whipping cream
1/2 c
dairy sour cream
1 can(s)
mandarin orange segments, drained (11 oz.)

Step-By-Step

1Preheat oven to 350 degrees.

2CRUST:

3Combine cake mix and melted butter in a large bowl. Mix at low speed with mixer until crumbs form.

4Pour into 9-inch springform pan. Lightly press crumbs 1 inch up the sides. Smooth remaining crumbs out in bottom of pan.

5Bake at 350 degrees for 20 minutes. Cool.

6FILLING:

7Dissolve gelatin in boiling water in small saucepan. Add orange peel. Refrigerate until thickened.

8Beat cream cheese until smooth in large bowl. Gradually beat in gelatin.

9Beat whipping cream until stiff in large bowl. Fold into orange cream cheese mixture.

10Pour into cooled crust. Refrigerate until firm, about 3 hours.

11Drop teaspoonful of sour cream around the edges of cheesecake. Garnish with drained orange segments.

12TIP: YOU CAN USE OTHER FRUIT FLAVORED GELATIN IN PLACE OF ORANGE. GARNISH WITH APPROPRIATE FRUIT.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy