Pumpkin Orange Cheesecake Recipes

PUMPKIN ORANGE CHEESECAKE

Steps:

• PREHEAT oven to 350°F.
• FOR CRUST:.
• COMBINE graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.
• FOR CHEESECAKE:.
• BEAT cream cheese, ricotta cheese and brown sugar until creamy.
• Add pumpkin, 3 tablespoons 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. ool in pan to room temperature on wire rack; spread with Topping.
• Refrigerate for several hours or overnight. Remove side of springform pan.
• FOR TOPPING:.
• COMBINE sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
• Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
• Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.