Pumpkin Cheesecake

This is a wonderful desert for Thanksgiving dinner! Everybody just loved it and no one knew it was light.

• Ready In: 2 hrs 50 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1⁄3 cup graham cracker crumbs
• 1 (16 ounce) can solid pack pumpkin
• 2  cups low-fat ricotta cheese
• 3⁄4 cup sugar
• 3  tablespoons all-purpose flour
• 1  tablespoon  nonfat dry milk powder
• 1  tablespoon ground cinnamon
• 1  teaspoon ground allspice
• 1  egg white
• 3⁄4 cup skim evaporated milk
• 1  tablespoon  vegetable oil
• 1  tablespoon vanilla

Directions

1. Directions:.
2. 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.
3. 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.
4. 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. Garnish with fresh fruit, if desired.