Best Orange Crème Caramel Cheesecakes Recipes

ORANGE CREAM CHEESECAKE

Orange Cream Cheesecake image

I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/2 cup butter, melted
FILLING:
1 package (3 ounces) orange gelatin
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 can (5 ounces) evaporated milk
1/3 cup thawed orange juice concentrate
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 envelope unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 cups whipped topping
1/4 cup sugar
Citrus fruits and lemon balm, optional

Steps:

In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

Nutrition Facts : Calories 433 calories, Fat 22g fat (15g saturated fat), Cholesterol 45mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL CHEESECAKE

Caramel Cheesecake image

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

Steps:

Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.