Wednesday, September 29, 2010

Pumpkin Cheesecake

Pumpkin Orange

1 1/2  cup ginger snap cookie crumbs
2 tablespoons butter , melted
2 (8-ounce) packages regular or light cream cheese, softened
1/2 cup regular, lowfat or nonfat ricotta cheese
3/4 cup firmly packed brown sugar
1 1/2 cups pumpkin puree
3 tablespoons orange juice
2 tablespoons Evaporated  Milk
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice(homemade)
1 teaspoon grated orange peel
3 large eggs (or 3/4 cup frozen egg substitute, thawed)
Topping (recipe below)

PREHEAT oven to 350°F (175°C).
FOR CRUST COMBINE cookie crumbs and butter in small bowl. Press onto bottom of 9-inch spring form pan.
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.
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.
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.

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