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pumpkin orange cheesecake

ingredients

3/4 cup(s) graham cracker crumbs
2 tbsp butter
16 oz light cream cheese
1/2 cup(s) fat-free ricotta cheese
3/4 cup(s) packed brown sugar
1 1/2 cup(s) canned pumpkin
2 tbsp fat-free evaporated milk
2 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1 tsp orange zest
3/4 cup(s) Egg Beaters Frozen Egg Substitute
1/2 cup(s) light sour cream
1 tbsp sugar
1 1/4 tbsp orange juice

instructions

 1. PREHEAT oven to 350? F. 2. FOR CRUST 3. COMBINE graham cracker crumbs and margarine in small bowl. 4. Press onto bottom of 9-inch springform pan. 5. FOR CHEESECAKE 6. BEAT cream cheese, ricotta cheese and sugar until creamy. 7. Add pumpkin, orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended. 8. Add egg substitute and beat just until blended. 9. Pour into crust. 10. BAKE for 60 to 65 minutes or until edges are set but center still moves slightly. 11. Cool in pan to room temperature on wire rack; spread with Topping. 12. Refrigerate for several hours or overnight. 13. Remove side of springform pan. 14. FOR TOPPING 15. COMBINE 1/2 cup light sour cream, 1 tablespoon granulated sugar and 1 teaspoon orange juice in small bowl. 16. Skill Level: Average 17. Preparation Time: 15 minutes
 
12 servings 5 points