🌎 The World Cookbook

Crust:
1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar
1/2 cup (1 stick) butter, softened
1 large egg
1 1/ 2 teaspoons orange zest
Orange Creamsicle Cheesecake Filling:
2 blocks (8 oz each) cream cheese, softened
2/3 cup marshmallow fluff
3/4 cup powdered sugar
2 teaspoons orange zest
1 1/4 cups orange sherbet, softened
1/2 teaspoon pure vanilla extract
2 cups frozen whipped topping, thawed
Betty Crocker™ Food Color Gel Orange, optional
Optional Decoration - 1 cup frozen whipped topping, thawed
1
Preheat oven to 350°F. Spray the inside of an 8- or 9-inch springform or cheesecake pan with baking spray. Combine the Betty Crocker™ Sugar Cookie Mix with butter, egg and orange zest and stir until well blended. Press half of the cookie dough into the prepared pan to form crust. Bake 14 to 16 minutes or until lightly golden brown. To make the cheesecake filling, combine the cream cheese, marshmallow cream and powdered sugar in a large mixing bowl. Beat, using an electric mixer, until light and fluffy. Add the softened orange sherbet and vanilla and beat until smooth and creamy. Stir in the whipped topping and a few drops of orange food coloring, if using. Pour filling over cooled crust. Cover with plastic wrap or foil and freeze for at least 4 hours. Remove cheesecake from springform pan. If desired, pipe on a border of whipped topping stars. Before serving, cut into slices. Serve frozen or allow to thaw slightly, if desired. This cheesecake tastes great as a frozen dessert or can be thawed slightly and served cold. To cut the cheesecake while frozen, dip a knife in hot water then wipe it dry before cutting each slice.