Citrus-Gelatin Layered Cheesecake
Prep Time15 min
Total Time3 hr 45 min
HONEY MAID Graham Cracker Crumbs
plus 2 Tbsp. sugar, divided
(1/2 stick) butter, melted
(8 oz. each) brick cream cheese, softened
(3 oz. each) JELL-O Lemon Flavor Gelatin
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.
Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party!
Prepare as directed, using margarine, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using your favorite flavor of JELL-O Gelatin.
|1||Total fat||15g ||2||fat_cholesterol.html|
|1||Saturated fat||9g ||3||fat_cholesterol.html|
|1||Dietary fiber||1g ||11||carbs_sugars_fiber.html|
|1||Vitamin A||10%DV ||14|
|1||Vitamin C||25%DV ||15|