★★★★★ 1 vote5
1 smallpackage orange jello
1 cboiling water
3 choney graham cracker crumbs, (save 1/2c crumbs for top)
1/2 cbutter, melted
1 pkg8oz. cream cheese, softened
1 tsporange extract
1 can(s)12oz. milnot evaporated milk, chilled
1/4 csemi-sweet chocolate mini chips
How to Make Orange Cheesecake
- 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.