KEY INGREDIENTS
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.
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