Orange Chiffon Cheesecake

Course : Cheesecakes
Serves: 9
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2 cups graham cracker crumbs
1 stick margarine melted
1 cup orange juice
1 package unflavored gelatin
12 ounces low-calorie cream cheese (neufchatel) -- softened
1 cup part-skim ricotta cheese
12 packages equal sweetener
1 package low-calorie whipped topping mix
1/2 cup skim milk
2 medium oranges peeled, seeded and chopped -- (about 1 cup of chopped orange segments)
1 medium orange peeled and sectioned
1/2 cup butter melted
5 packages cream cheese softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs
1 cup peanut butter chips
1 cup semisweet chocolate chips
8 ounces sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

Preparation / Directions:

CRUST: Spray 9-inch springform pan with nonstick vegetable spray. Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Cool. FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese in a large bowl until smooth. Prepare whipped topping according to package directions, substituting milk for water. Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly. Chill 6 hours or overnight. Garnish with orange sections, if desired. Makes one 9-inch cheesecake or 16 servings, 1 slice per serving.


Nutritional Information:

190 Calories (kcal); 4g Total Fat; (19% calories from fat); 6g Protein; 33g Carbohydrate; 9mg Cholesterol; 178mg Sodium

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