food Pumpkin Orange Cheesecake recipe
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Pumpkin Orange Cheesecake recipe
    1 servings

Ingredients:

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons margarine or butter
  • 2 (8 ounce) packages light cream cheese (Neufchatel)
  • 1/2 cup nonfat ricotta cheese
  • 3/4 cup packed brown sugar
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 3 tablespoons orange juice
  • 2 tablespoons NESTLE® CARNATION® Evaporated Fat Free Milk
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon grated orange peel
  • 3/4 cup frozen egg substitute
  •  
  • 1/2 cup light sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon orange juice

    Instructions:

  • PREHEAT oven to 350 degrees F.
  • COMBINE graham cracker crumbs and margarine in small bowl.
  • Press onto bottom of 9-inch springform pan.
  • BEAT cream cheese, ricotta cheese and sugar until creamy.
  • Add pumpkin, orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended.
  • Add egg substitute and beat just until blended.
  • Pour into crust.
  • BAKE for 60 to 65 minutes or until edges are set but center still moves slightly.
  • Cool in pan to room temperature on wire rack; spread with Topping.
  • Refrigerate for several hours or overnight.
  • Remove side of springform pan.
  • COMBINE 1/2 cup light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange juice in small bowl.



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