Thanksgiving Recipes
Pumpkin Orange Cheesecake
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.
Yield: 12 servings
Ingredients
Crust
- 3/4 cup Graham cracker crumbs
- 2 tablespoons butter or margarine, melted
Cheesecake
- 2 (8 ounce) packages regular or light cream cheese, softened
- 1/2 cup regular, low-fat 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 Nestlé® Carnation Evaporated Regular or 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
- 1/2 cup regular or light sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon orange juice
Instructions
- Heat oven to 350 degrees F (175 degrees C).
Crust
- Combine Graham cracker crumbs and butter in small bowl.
- Press onto the bottom of a 9 inch springform pan.
Cheesecake
- Beat cream cheese, ricotta cheese and sugar until creamy.
- Add pumpkin, orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended.
- Add eggs or egg substitute and beat just until blended.
- Pour into crust.
- Bake 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 spring form pan.
Topping
- Combine sour cream, granulated sugar and orange juice in small bowl.
Attribution
Recipe and photo used with permission from: Nestlé® and Meals.com