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Pumpkin Orange Cheesecake
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3/4 cup graham cracker crumbs
2 tbl. butter or margarine, melted
2 (8-oz.) pkg. light cream cheese,(Neufchatel), softened
1/2 cup nonfat ricotta cheese
3/4 cup firmly packed brown sugar
1 1/2 cups solid pack pumpkin
3 tbl. orange juice
2 tbl. evaporated fat free milk
2 tsp. vanilla extract
1 1/2 tsp. pumpkin pie spice
1 tsp.grated orange peel
3/4 cup frozen egg substitute, thawed
Preheat oven to 350*.
Crust:
Combine graham cracker crumbs and margarine in a small bowl. Press onto bottom of 9-inch spring form 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 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 1/2 cup light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange juice in small bowl.
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