Pumpkin-Orange Cheesecake

Pumpkin orange cheesecakeIngredients

¾ cup 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
2 tsp. vanilla extract
1½ tsp. pumpkin pie spice
¾ cup egg substitute

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



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


Combine all ingredients in a small bowl. Set aside.


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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