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Oh my gosh!!
This is just absoulutely delicious!! I didn't really taste the orange, but I wouldn't change a thing. You all have to try this one if you love pumpkin! It just may have to replace pumpkin pie at Thanksgiving....or have it in addition to pumpkin pie!!
Enjoy!
hugs,
peg
Pumpkin Orange Cheesecake
Servings: Makes one (9-inch) cheesecake
Prep Time: 20 minutes
Ingredients
1 1/2 cups gingersnap cookie crumbs (about 32 cookies)
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
14-ounce) can EAGLE BRAND
Sweetened Condensed Milk(NOT evaporated milk)
1 (15-ounce) can pumpkin (2 cups)
2 eggs
3 tablespoons orange flavoured liqueur or orange juice
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Instructions
Preheat oven to 300°F. Combine cookie crumbs and butter;press
firmly on bottom and halfway up side of 9-inch springform pan
In large bowl, beat cream cheese until fluffy.
Gradually beat in EAGLE BRAND
until smooth.Add remaining ingredients; mix well.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when
lightly touched (centre will be slightly soft). Cool. Chill.
Garnish as desired.
Store leftovers covered in refrigerator.
Posted by Rosemary Weliever on OurDailyBread Thu, 17 Nov 2005
Recipe source: AbakersDelight yahoo group, submitted by Sandy