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Pumpkin Ricotta Cheesecake Recipe

Pumpkin Ricotta Cheesecake Recipe

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	55.63 Kcal (233 kJ)
Calories from fat	1.05 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Cholesterol	9.4mg	3%
Sodium	61.59mg	3%
Potassium	91.37mg	2%
Total Carbs	8.16g	3%
Sugars	2.93g	12%
Dietary Fiber	1.21g	5%
Protein	4.93g	10%
Vitamin C	2.1mg	4%
Vitamin A	0.4mg	12%
Iron	0.5mg	3%
Calcium	144.9mg	14%

Amount Per 100 g
Calories	65.86 Kcal (276 kJ)
Calories from fat	1.25 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Cholesterol	11.13mg	3%
Sodium	72.92mg	3%
Potassium	108.18mg	2%
Total Carbs	9.66g	3%
Sugars	3.47g	12%
Dietary Fiber	1.43g	5%
Protein	5.84g	10%
Vitamin C	2.5mg	4%
Vitamin A	0.4mg	12%
Iron	0.5mg	3%
Calcium	171.6mg	14%

* 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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