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Pumpkin Ricotta Cheesecake 8-10 Servings 30 oz nonfat ricotta cheese; maggio 1 lb canned pumpkin 5 eggs; or 3 eggs & 4 whites 5/8 cup flour 1 1/4 cups dark brown sugar 1/4 cup honey 1/4 cup sugar 1 large pinch cinnamon 1 large pinch allspice 1 large pinch cloves 1 large pinch nutmeg graham cracker crumbs; optional
Set oven at 400 degrees. Mix all ingredients with beaters. Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 minutes, until knife inserted in the center comes out clean. Let cool on a rack, then chill for at least 3 hours. Serve cold.
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