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Citrus-Gelatin Layered Cheesecake

Citrus-Gelatin Layered Cheesecake

Prep time15 min
Total time3hr 45min
ServingsMakes 16 servings.
  • 1½ cups HONEY MAID Graham Cracker Crumbs
  • ½ cup plus 2 Tbsp. sugar, divided
  • ¼ cup (1/2 stick) butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sour cream
  • 2 eggs
  • 3 navel oranges
  • 2 pkg. (3 oz. each) lemon gelatin
  • Heat oven to 325°F.
  • Mix crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining sugar with mixer until well blended. Blend in sour cream. Add eggs, 1 at a time, beating on low after each just until blended. Zest 1 orange; stir zest into batter. (Reserve orange for later use). Pour batter over crust.
  • Bake 45 min. or until center is almost set. Cool completely. Meanwhile, prepare gelatin as directed on package. Refrigerate 30 min. or until slightly thickened.
  • Remove peels from oranges; cut into 1/4-inch-thick slices. Arrange in circular pattern on top of cheesecake, overlapping slices slightly; cover with 1/3 cup gelatin. Refrigerate 15 min. or until almost set. Spoon remaining gelatin over cheesecake. Refrigerate 2 hours or until gelatin is completely set. Run knife or metal spatula around rim of pan to loosen cake before removing rim.
Recipe Tips
  • Size-Wise
    Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party!
  • Variation
    Prepare as directed, using margarine, Neufchatel cheese and reduced-fat sour cream.
  • Substitute
    Prepare using your favorite flavor of gelatin.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 15g 
   Saturated fat 9g 
Cholesterol 80mg 
Sodium 260mg 
Carbohydrate 30g 
   Dietary fiber 1g 
   Total sugars 23g 
Protein 5g 
Vitamin A10 %DV
Vitamin C25 %DV
Calcium6 %DV
Iron2 %DV

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