Pumpkin-Orange Cheesecake
1 1/2 cups gingersnap cookie crumbs
1/4 cup margarine, melted
3 8-ounce packages cream cheese
1 14-ounce can sweetened condensed milk
1 16-ounce can pumpkin
2 eggs
3 tablespoons orange juice
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
whipped topping
Preheat oven to 350 degrees F. Combine cookie crumbs and
margarine. Press the mixture firmly on bottom and halfway
up the side of a 9-inch springform pan. In a large mixer
bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk, pumpkin, eggs, orange juice, pumpkin pie
spice, and salt. Mix well. Pour into prepared pan and bake
for 1 hour and 15 minutes or until cake springs back when
lightly touched. Cool to warm temperature. Chill. Garnish
with whipped topping.
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