Pumpkin-Orange Cheesecake
![Pumpkin-orange cheesecake](/-/media/Project/Website/Small-Hero/Recipe_pumpkincheesecake_AS36935744_hero.jpg?h=350&w=464&la=en&hash=05CF90BAC935FDB2B972670BEDE5CE49E324F2F4)
In recognition of the upcoming Labor Day holiday, some of The University of Kansas Health System’s offices will have modified hours on Monday, September 2.
3/4 cup graham cracker or ginger snap crumbs
2 Tbsp. margarine
2 8 oz. packages light cream cheese (Neufchatel)
1/2 cup nonfat ricotta cheese
3/4 cup packed brown sugar
1 1/2 cup pure pumpkin
3 Tbsp. orange juice
2 Tbsp. evaporated fat-free milk
2 tsp. vanilla extract
1 1/2 tsp. pumpkin pie spice
3/4 cup egg substitute
Topping:
1/2 cup light sour cream
1 Tbsp. granulated sugar
1 tsp. orange juice
Crust:
Combine graham cracker crumbs and margarine until well incorporated. Press onto the bottom of 9 inch springform pan.
Topping:
Combine all ingredients in a small bowl. Set aside.
Filling:
Beat cream cheese, ricotta cheese and sugar until creamy. Add pumpkin, orange juice, evaporated milk, vanilla and pumpkin pie spice. Beat until well-blended. Add egg substitute and beat until just blended. Pour into crust. Bake for 60-65 minutes until the edges are set but the center still moves slightly. Cool in pan to room temperature on a wire rack. Sprinkle with topping after the cake is cooled to room temperature. Refrigerate several hours or overnight; then remove from springform pan.