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Pumpkin Orange Cheesecake by EAGLE BRAND®

By: EAGLEBRAND®  
"Satisfy your pumpkin pie cravings! This pumpkin cheesecake has a ginger snap cookie crust and a hint of orange."

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Original Recipe Yield 1 (9-inch) cheesecake
 

Ingredients

  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 (15 ounce) can pumpkin
  • 2 large eggs
  • 3 tablespoons orange juice
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

  1. Heat oven to 300 degrees F. Combine cookie crumbs and butter; press firmly on bottom and halfway up side of 9-inch springform pan.
  2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan.
  3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 356 | Total Fat: 22.8g | Cholesterol: 89mg

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