Pumpkin Orange Cheesecake Recipe

Name: Pumpkin Orange Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup graham cracker crumbs; 2 tablespoons butter or 2 tablespoons margarine, melted; 2 (8 ounce) packages light cream cheese, softened (NeufchA tel); 1/2 cup fat-free ricotta cheese; 3/4 cup firmly packed brown sugar; 1 1/2 cups pumpkin puree; 3 tablespoons orange juice; 2 tablespoons fat-free evaporated milk; 2 teaspoons vanilla extract; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon grated orange peel; 3/4 cup frozen egg substitute, thawed; 1/2 cup low-fat sour cream or 1/2 cup fat free sour cream; 1 tablespoon granulated sugar; 1 teaspoon orange juice

Servings: persons

3/4 cup graham cracker crumbs
2 tablespoons butter or 2 tablespoons margarine, melted
2 (8 ounce) packages light cream cheese, softened (NeufchA tel)
1/2 cup fat-free ricotta cheese
3/4 cup firmly packed brown sugar
1 1/2 cups pumpkin puree
3 tablespoons orange juice
2 tablespoons fat-free evaporated milk
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 teaspoon grated orange peel
3/4 cup frozen egg substitute, thawed
1/2 cup low-fat sour cream or 1/2 cup fat free sour cream
1 tablespoon granulated sugar
1 teaspoon orange juice

1
PREHEAT oven to 350u00b0F.
2
FOR CRUST:.
3
COMBINE graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.
4
FOR CHEESECAKE:.
5
BEAT cream cheese, ricotta cheese and brown sugar until creamy.
6
Add pumpkin, 3 tablespoons orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended.
7
Add egg substitute and beat just until blended. Pour into crust.
8
BAKE for 60 to 65 minutes or until edges are set but center still moves slightly. ool in pan to room temperature on wire rack; spread with Topping.
9
Refrigerate for several hours or overnight. Remove side of springform pan.
10
FOR TOPPING:.
11
COMBINE sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs, 2 tablespoons butter or 2 tablespoons margarine, melted, 2 (8 ounce) packages light cream cheese, softened (NeufchA tel), 1/2 cup fat-free ricotta cheese, and more.

Yes, Pumpkin Orange Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Orange Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions