Pumpkin Orange Cheesecake

Pumpkin Orange Cheesecake makes a delicious finale to even the simplest meal. Baked in a springform pan and served chilled this cheesecake will bring rave reviews from family and friends. Chilling time not included.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 3⁄4 cup graham cracker crumbs
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 2 (8 ounce) packages light cream cheese, softened (Neufchà 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

Directions

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.