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.
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 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 (recipe below)
1. Preheat oven to 350 degrees F (175 degrees
C).
2. For Crust: Combine graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch spring form pan.
3.
For 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.
4. 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.
5. For Topping: Combine 1/2 cup regular or light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange
juice in small bowl.
Makes 12 servings.
Walnut
Praline Cheesecake
Makes one
(9-inch) cheesecake
Serving Size: 1/16 of a recipe
3/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts,
toasted
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese,
softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk
(NOT evaporated milk)
3 eggs
2
teaspoons vanilla extract
Walnut Praline Topping (recipe follows)
Heat oven to 300 degrees F.
Combine graham cracker
crumbs, walnuts, brown sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and vanilla
extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Walnut Praline
Topping. Chill. Store leftovers covered in refrigerator.
