Pumpkin Ricotta Cheesecake

Name: Pumpkin Ricotta Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 9-12 serving(s)
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

Submitted by Chef #702778

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

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Ready In:: 2hrs 30mins
Ingredients:: 7
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

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.