Name: Pumpkin Orange Cheesecake
Prep time: 20 s
Cook time: 60 s
Total time: 260 s
Yield: 12
Ingredients: 3/4 cup graham cracker crumbs; 2 tablespoons butter or margarinemelted; 2 packages (8 ounces each) light cream cheese (Neufchâtel)at room temperature; 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 substitutethawed; 1/2 cup lowfat or fat free sour cream; 1 tablespoon granulated sugar; 1 teaspoon orange juice

MAKE IT

Step 1

Preheat oven to 350° F.

Step 2

Combine graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.

Step 3

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.

Step 4

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.

Step 5

Combine sour cream, granulated sugar and 1 teaspoon orange juice in small bowl. Spread over cheesecake. Refrigerate for several hours or overnight. Remove side of springform pan.