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.