Pumpkin Ricotta Cheesecake

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

• Ready In: 2 hrs 30 mins
• Serves: 9-12

Ingredients

• 15  ounces canned pumpkin
• 1 7⁄8 cups fat-free ricotta cheese
• 1⁄4 cup Splenda sugar substitute
• 3  tablespoons all-purpose flour
• 2  tablespoons  fat-free condensed milk
• 1⁄4 cup  egg white
• 1  tablespoon pumpkin pie spice

Directions

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. 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. 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.