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.

FRESH PUMPKIN CHEESECAKE

Steps:

• Make ahead. This needs to chill at least overnight for best quality.
• CRUST. Toss crust ingredients together.
• Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
• Chill.
• FILLING. Preheat oven to 350 degrees.
• Beat cream cheese until very smooth.
• Gradually add sugars, beating until well mixed.
• Add eggs, one at a time.
• Add pumpkin, spice, vanilla and cream, and mix well.
• Pour into prepared pan.
• Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
• Cool cake, then refrigerate several hours or overnight.
• TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
• Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.