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    You are in: Home / Recipes / Pumpkin Ricotta Cheesecake Recipe
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    Pumpkin Ricotta Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Chef #702778's Note:

    Haven't tried this yet. Just found it actually.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
    2. 2
      Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
    3. 3
      Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Ricotta Cheesecake

    Serving Size: 1 (45 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 31.4
     
    Calories from Fat 2
    16%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 129.6 mg
    5%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.7 g
    6%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    fat-free ricotta cheese

    fat-free condensed milk

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