Pumpkin Orange Cheesecake

Source: Nestle® Very Best Baking

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.

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Serves: 12
Prep Time: 15 minutes
Cook Time: 60 minutes

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3/4 cup graham cracker crumbs
2 tablespoon butter or margarine, melted
2 package light cream cheese(neufchatÃªl)
1/2 cup nonfat ricotta cheese
3/4 cup firmly packed brown sugar
1 1/2 cup LIBBY ® 100% Pure Pumpkin
3 tablespoon orange juice
2 tablespoon NESTLÉ ® Carnation ® Evaporated Fat Free Milk
2 teaspoon vanilla extract
1 1/2 teaspoon pumpkin pie spice
1 teaspoon orange peel, grated
3/4 cup frozen egg substitute, thawed
1 recipe Topping

PREHEAT oven to 350° F.

FOR CRUST

COMBINE graham cracker crumbs and margarine 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 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 light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange juice in small bowl.

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