Cake
Cake
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Pumpkin Orange Cheesecake
Level
Easy
Prep
20 minutes
Cook
60 minutes
Servings
12 servings
  • 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.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Fat Free Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter or margarine, melted
  • 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 substitute, thawed
  • 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.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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