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Pumpkin-Orange Cheesecake

Pumpkin-orange cheesecake


3/4 cup graham cracker or ginger snap crumbs

2 Tbsp. margarine

2 8 oz. packages light cream cheese (Neufchatel)

1/2 cup nonfat ricotta cheese

3/4 cup packed brown sugar

1 1/2 cup pure pumpkin

3 Tbsp. orange juice

2 Tbsp. evaporated fat-free milk

2 tsp. vanilla extract

1 1/2 tsp. pumpkin pie spice

3/4 cup egg substitute


1/2 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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