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Nutrition Facts
Orange-Pumpkin Cheesecake
Chill: 6 hrs
Ingredients
- 3/4 cup finely crushed graham crackers (about 10 squares)
- 2 tablespoons soft margarine, melted
- 1 15 ounce carton low-fat ricotta cheese
- 1 8 ounce tub fat-free cream cheese
- 1 cup canned pumpkin
- 1/2 cup fat-free milk
- 1 envelope unflavored gelatin
- 1 teaspoon finely shredded orange peel (set aside)
- 1/2 cup orange juice
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla
- 1 teaspoon pumpkin pie spice
- Light whipped dessert topping (optional)
- Pumpkin pie spice (optional)
Directions
For crust: In a medium bowl, stir together crushed graham crackers and melted margarine until combined. Press mixture onto bottom of a 9-inch springform pan. Cover and chill while preparing filling.
For filling: In a food processor, combine half of the ricotta cheese, half of the cream cheese, half of the pumpkin, and half of the milk. Cover and process or blend until smooth. Transfer to a large bowl. Repeat with remaining ricotta cheese, cream cheese, pumpkin, and milk.
In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir into pumpkin mixture. Stir in orange peel, granulated sugar, brown sugar, vanilla, and 1 teaspoon pumpkin pie spice. Pour mixture into chilled crust. Cover and chill for at least 6 hours or until firm.
To serve, using a small sharp knife, loosen crust from side of springform pan; remove side of pan. Cut into wedges. If desired, garnish with whipped topping and sprinkle with additional pumpkin pie spice.
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