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Orange Creamsicle™ Cheesecake

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By Pillsbury Kitchens
Updated Mar 3, 2020
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Only good things happen when you combine the flavors of orange and cream in this Orange Creamsicle™ Cheesecake. A light and creamy citrus-kissed filling inside Pillsbury™ pie crust and a sweet whipped topping makes this dessert irresistible.

Orange Creamsicle™ Cheesecake

  • Prep Time 30 min
  • Total 1 hr 40 min
  • Ingredients 8
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 450°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.
  • Step 
    2
    Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
  • Step 
    3
    In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
  • Step 
    4
    Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
  • Step 
    5
    Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set. Garnish with reserved whipped topping and, if desired, orange peel.

Nutrition

420 Calories
20g Total Fat
7g Protein
52g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
57%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
490mg
20%
Potassium
300mg
9%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
35g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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