Citrus Gelatin Layered Cheesecake

Layers of flavor make this simple cheesecake dessert recipe a standout! A homemade graham crust is filled with creamy cheesecake, orange segments and lemon gelatin.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
  • ¼ cup butter, melted
  • ½ cup plus 2 Tbsp. sugar, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sour cream
  • 2 egg s
  • 3 navel orange s
  • 2 pkg. (3 oz. each) lemon gelatin

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.  Refrigerate until ready to use.

3

Beat cream cheese and remaining sugar in large bowl 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 zested orange for later use.) Pour batter over crust.

4

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.

5

Remove and discard peels from all the oranges.  Cut oranges into 1/4-inch-thick slices; arrange in circular pattern on top of cheesecake, overlapping slices as necessary.  Cover with 1/3 cup gelatin. Refrigerate 15 min. or until gelatin layer is almost set. Spoon remaining gelatin over cheesecake.

6

Refrigerate cheesecake 2 hours or until gelatin is completely set. Run knife or metal spatula around rim of pan to loosen cake before removing rim.