orange cheesecake
(1 rating)
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.
(1 rating)
yield
12 serving(s)
prep time
30 Min
method
No-Cook or Other
Ingredients For orange cheesecake
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1 smpackage orange jello
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1 cboiling water
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3 choney graham cracker crumbs, (save 1/2c crumbs for top)
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1/2 cbutter, melted
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1 pkg8oz. cream cheese, softened
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1/2 csugar
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1 tsporange extract
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1 can12oz. milnot evaporated milk, chilled
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1/4 csemi-sweet chocolate mini chips
How To Make orange cheesecake
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1Make 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.
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2Next, 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.
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3Add 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.
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4Pour 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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