Pumpkin Ricotta Cheesecake

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READY IN: 2hrs 30mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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