Pumpkin orange cheesecake makes a delicious
finale to even the simplest meal. Baked in a spring-form pan
and served chilled this cheesecake will bring rave reviews from
family and friends.
Pumpkin Orange
Cheesecake
3/4 cup graham cracker
crumbs
2 tablespoons butter or margarine, melted
2 (8-ounce) packages regular or light cream cheese, softened
1/2 cup regular, lowfat or 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 Regular
or Fat Free Milk
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 teaspoon grated orange peel
3 large eggs (or 3/4 cup frozen egg substitute, thawed)
Topping (recipe below)
Preheat oven to 350°F (175°C).
For Crust: Combine graham cracker crumbs
and butter in small bowl. Press onto bottom of 9-inch spring
form pan.
For Cheesecake: Beat cream cheese, ricotta
cheese and sugar until creamy. Add pumpkin, orange juice, evaporated
milk, vanilla extract, pumpkin pie spice and orange peel; beat
until well blended. Add eggs or 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 spring form pan.
For Topping: Combine 1/2 cup regular or
light sour cream, 1 tablespoon granulated sugar and 1 teaspoon
orange juice in small bowl.
Makes 12 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
