In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
In small mixer bowl, beat cream cheese and butter until smooth.
Add ricotta cheese and flour mixture; beat for 2 minutes.
In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
With clean beaters, beat on high speed for 3 minutes.
On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
Pour into 9 or 9 1/2 inch springform pan.
For topping: sprinkle pumpkin seeds over batter.
In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
Bake in preheated 275°F oven for 2 hours (do not open over, especially during the first hour).
Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	335.7 Kcal (1406 kJ)
Calories from fat	115.51 Kcal
		% Daily Value*
Total Fat	12.83g	20%
Cholesterol	98.69mg	33%
Sodium	67.29mg	3%
Potassium	160.08mg	3%
Total Carbs	50.3g	17%
Sugars	42.12g	168%
Dietary Fiber	1.35g	5%
Protein	7.25g	15%
Vitamin C	1.7mg	3%
Vitamin A	0.1mg	2%
Iron	0.8mg	5%
Calcium	99.9mg	10%

Amount Per 100 g
Calories	255.99 Kcal (1072 kJ)
Calories from fat	88.08 Kcal
		% Daily Value*
Total Fat	9.79g	20%
Cholesterol	75.26mg	33%
Sodium	51.32mg	3%
Potassium	122.07mg	3%
Total Carbs	38.36g	17%
Sugars	32.12g	168%
Dietary Fiber	1.03g	5%
Protein	5.53g	15%
Vitamin C	1.3mg	3%
Vitamin A	0.1mg	2%
Iron	0.6mg	5%
Calcium	76.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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