PUMPKIN ORANGE CHEESECAKE

Ellen Bales

By
@Starwriter

This cheesecake would be a great addition to your Thanksgiving dinner as an alternative to the traditional pumpkin pie. Guaranteed to be rich and spicy!
Recipe & Photo: Kroger.com


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr

Ingredients

3/4 c
graham cracker crumbs
2 Tbsp
butter
14 oz
light cream cheese (neufchatel) or 2 8-oz. pkg.
1/2 c
nonfat ricotta cheese
3/4 c
packed brown sugar
1 1/2 c
100% pure pumpkin
3 Tbsp
orange juice
2 Tbsp
evaporated milk
2 tsp
vanilla extract
1 1/2 tsp
pumpkin pie spice
1 tsp
grated orange peel
3/4 c
frozen egg substitute

TOPPING:

1/2 c
light sour cream
1 Tbsp
granulated sugar
1 tsp
orange juice

Directions Step-By-Step

1
Combine graham cracker crumbs and butter in a small bowl. Press onto the bottom of a 9-inch springform pan.
2
Beat cream cheese, ricotta cheese and sugar until creamy. Add pumpkin, orange juice, evaporated milk, vanilla, pumpkin pie spice and orange peel; beat until well blended. Add egg substitute and beat just until blended. Pour into crust.
3
Bake in a preheated 350-degree oven 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 springform pan.
4
TOPPING: Combine ingredients in a small bowl and spread over cheesecake. Garnish with grated orange peel.

About this Recipe

Course/Dish: Cakes, Other Desserts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy