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Pumpkin Orange Cheesecake

Pumpkin Orange Cheesecake recipe

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.

Ingredients

Pie

Topping

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. For Crust: Combine graham cracker crumbs and butter in small bowl.
  3. Press onto bottom of 9-inch spring form pan.
  4. For Cheesecake: Beat cream cheese, ricotta cheese and sugar until creamy.
  5. Add pumpkin, orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended.
  6. Add eggs or egg substitute and beat just until blended.
  7. Pour into crust.
  8. Bake for 60 to 65 minutes or until edges are set but center still moves slightly.
  9. Cool in pan to room temperature on wire rack; spread with Topping.
  10. Refrigerate for several hours or overnight.
  11. Remove side of spring form pan.
  12. For Topping: Combine sour cream, granulated sugar and orange juice in small bowl.

12 servings

Reprinted with permission from Nestlé® and Meals.com.


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