Pumpkin Orange Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 3/4 cup graham cracker crumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 (8 ounce) packages light cream cheese, softened (neufchãƒæ’ tel)
• 1/2 cup fat-free ricotta cheese
• 3/4 cup firmly packed brown sugar
• 1 1/2 cups pumpkin puree
• 3 tablespoons orange juice
• 2 tablespoons fat-free evaporated 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 low-fat sour cream or 1/2 cup fat free sour cream
• 1 tablespoon granulated sugar
• 1 teaspoon orange juice

Recipe

• 1 preheat oven to 350°f.
• 2 for crust:.
• 3 combine graham cracker crumbs and butter in small bowl. press onto bottom of 9-inch springform pan.
• 4 for cheesecake:.
• 5 beat cream cheese, ricotta cheese and brown sugar until creamy.
• 6 add pumpkin, 3 tablespoons orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended.
• 7 add egg substitute and beat just until blended. pour into crust.
• 8 bake for 60 to 65 minutes or until edges are set but center still moves slightly. ool in pan to room temperature on wire rack; spread with topping.
• 9 refrigerate for several hours or overnight. remove side of springform pan.
• 10 for topping:.
• 11 combine sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.