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Pumpkin Orange Cheesecake recipe

Pumpkin Orange Cheesecake.

Pumpkin orange cheesecake makes a deliciousfinale to even the simplest meal. Baked in a spring-form panand served chilled this cheesecake will bring rave reviews fromfamily and friends.

Recipe: 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 NESTL ® CARNATION® Evaporated Regularor 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 crumbsand butter in small bowl. Press onto bottom of 9-inch springform pan.
  • For Cheesecake: Beat cream cheese, ricottacheese and sugar until creamy. Add pumpkin, orange juice, evaporatedmilk, vanilla extract, pumpkin pie spice and orange peel; beatuntil well blended. Add eggs or egg substitute and beat justuntil blended. Pour into crust.
  • Bake for 60 to 65 minutes or until edgesare set but center still moves slightly. Cool in pan to roomtemperature on wire rack; spread with Topping. Refrigerate forseveral hours or overnight. Remove side of spring form pan.
  • For Topping: Combine 1/2 cup regular orlight sour cream, 1 tablespoon granulated sugar and 1 teaspoonorange juice in small bowl.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Pumpkin Orange Cheesecake – Kitchen Cat

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