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Pumpkin-Orange Cheesecake

Pumpkin orange cheesecakeIngredients

¾ graham cracker or ginger snap crumbs
2 Tbsp. margarine
2 8 oz. packages light cream cheese (Neufchatel)
½ cup nonfat ricotta cheese
¾ cup packed brown sugar
1½ cup pure pumpkin
3 Tbsp. orange juice
2 Tbsp. evaporated fat-free milk
1½ tsp. pumpkin pie spice
¾ cup egg substitute

Topping
½ cup light sour cream
1 Tbsp. granulated sugar
1 tsp. orange juice

Preparation

Crust

Combine graham cracker crumbs and margarine until well incorporated. Press onto the bottom of 9-inch springform pan.

Topping

Combine all ingredients in a small bowl. Set aside.

Filling

Beat cream cheese, ricotta cheese and sugar until creamy. Add pumpkin, orange juice, evaporated milk, vanilla and pumpkin pie spice. Beat until well blended. Add egg substitute and beat until just blended. Pour into crust.

Bake for 60-65 minutes until the edges are set but the center still moves slightly. Cool in pan to room temperature on a wire rack.

Sprinkle with topping after the cake is cooled to room temperature.

Refrigerate several hours or overnight; then remove from springform pan.

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