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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.

Pumpkin Orange Cheesecake



  • 3/4 cup Graham cracker crumbs
  • 2 tablespoons butter or margarine, melted


  • 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 NESTLE 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)


  • 1/2 cup regular or light sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon orange juice


  1. Heat oven to 350 degrees F (175 degrees C).
  2. Crust: Combine Graham cracker crumbs and butter in small bowl.
  3. Press onto bottom of 9-inch spring form pan.
  4. 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. Topping: Combine sour cream, granulated sugar and orange juice in small bowl.

Yield: 12 servings

Recipe and photo credit (used with permission): Nestlé® and