Pumpkin Orange Cheesecake

Level: Challenging
Prep Time: 20 min
Cook Time: 1 hrs
Cooling Time: 3 hrs
Yields: 12

Description

Pumpkin Orange Cheesecake makes a delicious finale to even the simplest meal. Baked in a springform pan and served chilled this cheesecake will bring rave reviews from family and friends.

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter or margarine, melted
  • 2 packages (8 oz. each) light cream cheese (Neufchâtel), softened
  • 1/2 cup nonfat ricotta cheese
  • 3/4 cup firmly packed brown sugar
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 3 tablespoons orange juice
  • 2 tablespoons NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon grated orange peel
  • 3/4 cup frozen egg substitute, thawed
  • 1/2 cup lowfat or fat free sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon orange juice

Directions

PREHEAT oven to 350° F.

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

FOR CHEESECAKE:
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.

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.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.

Tastefully delicious

by E. Evonne , Fraser, MI on Feb. 2007

The flavor of the orange and pumpkin hit the taste buds with delight. Very good and easy to make.

Pumpkin Orange Cheesecake

by C. Corby , SACRAMENTO, CA on Jan. 2007

Excellent recepie!! Smooth and delicious. Did not have the orange juice to use for it this time, but will try it with it next time I make it,which my family hopes will be soon. It was just as good without it,though. Also used regular crea and ricotta cheeses and regular sour cream, so it came out very decadent. All around easy to make and very good for both family and guests.

Not too Difficult Cheesecake

by J. Jean , Mt Vision, NY on Jan. 2007

Don't let the challenging rating scare you off, this is not too hard and YUMMY.

good

by L. Larry , WARREN, MI on Jan. 2007

very good everybody loved it

YUM!

by R. Rhonda , Crivitz, WI on Jan. 2007

I don't like pumkin but this is one I will make again. Wonderful!

This was great

by C. CYNDI , SHAFTER, CA on Jan. 2007

I was a little nerves making this cheesecake, my family is very picky. But they loved this cheesecake.

pumpkin orange cheesecake

by l. libby , mocksville, NC on Jan. 2007

Wow!!! wonderful recipe, never thought about pumpkin and orange together, great combination, i will be making this cheesecake again and again.

A Delicacy for Sure!

by G. Gloria , CORPUS CHRISTI, TX on Jan. 2007

Okay... what is not to like... orange fresh from the tree in the back yard combined with pumpkin another favorite... Yummmmmmmm

Pumpkin Cheesecake

by S. Sharon , TAMPA, FL on Jan. 2007

Love it!! This was so good. Everyone loved it. Will definitely made it again.

Yummy cheesecake

by M. MARCY , CHARLEROI, PA on Jan. 2007

very good, used fat free or low fat, trying to keep the cheesecake pounds away! Loved it, became a holiday tradition