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



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


Heat oven to 325°F.


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


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.


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 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.


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.