Lighter Pumpkin Cheesecake (With Ricotta and Cream Cheese)

lighter texture and calories than regular cream cheese cheesecake. i also used fage full fat yogurt instead of sour cream but it won't recognize that ingredient. sour cream may be used or fage yogurt- don't use regular yogurt. all ingredients should be at room temp.

• Ready In: 1 hr 35 mins
• Serves: 12-16

Ingredients

• 16  ounces cream cheese
• 10  ounces fresh ricotta (whole milk)
• 1 1⁄4 cups brown sugar, packed
• 1⁄4 cup maple syrup (real)
• 2  tablespoons flour
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1⁄8 teaspoon cardamom
• 1⁄8 teaspoon clove
• 1  cup sour cream
• 3  eggs
• 1  tablespoon vanilla
• 1 1⁄4 cups pumpkin puree (either canned or strain first if fresh)

• crust

• 1 3⁄4 cups  gingersnap crumbs
• 3  tablespoons sugar
• 4  tablespoons butter, melted

Directions

1. make crust by combining all ingredients and press into a well greased 10 in springform pan.
2. preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
3. if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
4. beat cream cheese and ricotta until smooth and light.
5. beat in sugar until well combined.
6. mix flour with spices and add them until combined.
7. beat in sour cream until smooth.
8. add eggs, one at a time, incorporating each one, at low speed- don't overmix.
9. add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
10. bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
11. top with whipped cream or praline sauce if desired.