Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 3 tablespoons stick butter or margarine, melted

  3. 3 tablespoons Equal Spoonful* Cheesecake:

  4. 1 cup orange juice

  5. 1 (1/4-ounce) envelope unflavored gelatin

  6. 2 (8-ounce each) packages reduced-fat cream cheese, softened

  7. 1 cup part-skim ricotta cheese

  8. 3/4 cup Equal Spoonful**

  9. 1 teaspoon orange extract

  10. 2 cups light whipped topping, thawed, if frozen

  11. 1 (11-ounce) can Mandarin oranges, drained, coarsely chopped Oranges sections Whipped topping

Instructions Jump to Ingredients ↑

  1. For Crust: Combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350°F oven 10 minutes. Cool on wire rack while preparing cheesecake. For Cheesecake: Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust. Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.


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