INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1/2 cup orange juice
1 tbsp orange zest
1 tsp vanilla extract
1 box (3.4 oz) instant vanilla pudding mix
1/2 cup whole milk
1/2 cup sour cream
Optional: whipped cream and orange slices for garnish
DIRECTIONS:
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
In a small bowl, whisk together the orange juice, orange zest, and vanilla extract. Add this mixture to the cream cheese and whipped cream, folding gently until well combined.
In another bowl, whisk together the instant vanilla pudding mix and whole milk until thickened. Fold the pudding into the cream cheese mixture.
Add the sour cream to the mixture and fold until smooth and well combined.
Pour the filling over the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours, or until set.
Before serving, garnish with whipped cream and orange slices if desired.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 450 kcal | Servings: 8 servings