Pumpkin Ricotta Cheesecake |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Haven't tried this yet. Just found it actually. 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.
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