Pumpkin Orange Cheesecake

• 3/4 cup graham cracker crumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 2 (8 ounce) packages light cream cheese, softened (NeufchA tel)
• 1/2 cup fat-free ricotta cheese
• 3/4 cup firmly packed brown sugar
• 1 1/2 cups pumpkin puree
• 3 tablespoons orange juice
• 2 tablespoons fat-free evaporated milk
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon grated orange peel
• 3/4 cup frozen egg substitute, thawed
• 1/2 cup low-fat sour cream or 1/2 cup fat free sour cream
• 1 tablespoon granulated sugar
• 1 teaspoon orange juice

1. PREHEAT oven to 350u0b0F.
2. FOR CRUST:.
3. COMBINE graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.
4. FOR CHEESECAKE:.
5. BEAT cream cheese, ricotta cheese and brown sugar until creamy.
6. Add pumpkin, 3 tablespoons orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended.
7. Add egg substitute and beat just until blended. Pour into crust.
8. 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.
9. Refrigerate for several hours or overnight. Remove side of springform pan.
10. FOR TOPPING:.
11. COMBINE sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.

graham cracker crumbs, butter, light cream cheese, ricotta cheese, brown sugar, pumpkin puree, orange juice, milk, vanilla, pumpkin pie spice, frozen egg substitute, lowfat sour cream, sugar, orange juice

Taken from www.food.com/recipe/pumpkin-orange-cheesecake-186711 (may not work)