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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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.)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
CRUST:
3
Combine cake mix and melted butter in a large bowl. Mix at low speed with mixer until crumbs form.
4
Pour into 9-inch springform pan. Lightly press crumbs 1 inch up the sides. Smooth remaining crumbs out in bottom of pan.
5
Bake at 350 degrees for 20 minutes. Cool.
6
FILLING:
7
Dissolve gelatin in boiling water in small saucepan. Add orange peel. Refrigerate until thickened.
8
Beat cream cheese until smooth in large bowl. Gradually beat in gelatin.
9
Beat whipping cream until stiff in large bowl. Fold into orange cream cheese mixture.
10
Pour into cooled crust. Refrigerate until firm, about 3 hours.
11
Drop teaspoonful of sour cream around the edges of cheesecake. Garnish with drained orange segments.
12
TIP: 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