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Pumpkin Orange Cheesecake

  • 12servings
  • 60minutes
  • 255calories

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup graham cracker crumbs

  2. 2 tablespoons butter or margarine , melted

  3. 2 packages (8 oz. each ) light cream cheese (Neufchâtel) , softened

  4. 1/2 cup nonfat ricotta cheese

  5. 3/4 cup firmly packed brown sugar

  6. 1 1/2 cups LIBBY'S® 100% Pure Pumpkin

  7. 3 tablespoons orange juice

  8. 2 tablespoons NESTLÉ® CARNATION® Evaporated Fat Free Milk

  9. 2 teaspoons vanilla extract

  10. 1 1/2 teaspoons pumpkin pie spice

  11. 1 teaspoon grated orange peel

  12. 3/4 cup frozen egg substitute , thawed

  13. 1/2 cup lowfat or fat free sour cream

  14. 1 tablespoon granulated sugar

  15. 1 teaspoon orange juice

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350° F.

  2. FOR CRUST:

  3. COMBINE graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.

  4. FOR CHEESECAKE:

  5. BEAT cream cheese, ricotta cheese and brown sugar until creamy. Add pumpkin, 3 tablespoons 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.

  6. 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.

  7. FOR TOPPING:

  8. COMBINE sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.

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